Almond and Chocolate Sandwich Cookies
Almond and Chocolate Sandwich Cookies are crisp, nutty wafers filled with rich semisweet or bittersweet chocolate. These homemade sandwich cookies outshine store-bought brands, offering a perfect balance of texture and flavor that makes them ideal for gifting, holidays, or an everyday indulgence.
Equipment
- Food Processor with Steel Blade
- 2 half-sheet pans with parchment paper
- Electric Mixer
- Silicone Spatula
- Small cookie scoop
Ingredients
- 1 cup (4 ounces) blanched and toasted almonds (See Tips 1 and 2)
- ¾ cup (5.25 ounces), plus 3 Tablespoons (.9375 ounces) granulated sugar, divided
- ½ cup (1 stick, 4 ounces) unsalted butter, room temperature (See Tip 3)
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ¾ cup (3.75 ounces) all-purpose flour
- 1 cup (6 ounces) semisweet chocolate chips (See Tip 4)
Instructions
- In a food processor with a steel blade, grind the almonds with 3 Tablespoons of the sugar until the almonds are finely ground. Set aside.
- In a mixing bowl, beat butter and the remaining ¾ cup of sugar on high speed until the mixture is light in color and texture, around 3 minutes. Beat in the egg, vanilla extract, baking powder, and salt until well blended. Add the almond mixture, blending just until combined. On low speed, gradually beat in the flour mixture just until incorporated. Cover the dough tightly with plastic wrap. Refrigerate until the dough is thoroughly chilled, at least 2 hours or up to 5 days.
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper. Using a small ice cream scoop, portion the dough into 48 pieces. Roll the dough into small balls; place about 2 inches apart on the prepared baking sheets. Bake in the preheated 350°F oven for 10 to 12 minutes or until lightly browned. Let the cookies cool on the baking sheets for 5 minutes. Carefully transfer to wire cooling racks and cool completely.
- Melt the chocolate chips in the microwave in 20 second increments on 50% power.
- Using a small icing spatula or knife, spread about a teaspoon on the underside of a cookie, then sandwich it with another cookie, placing them back-to-back. When the chocolate has cooled and set, store cookies at room temperature in an airtight container. (See Tip 5)
- Yield: 2 dozen sandwich cookies or 48 crisp wafers.
Video
Tips/Notes
- If whole almonds with skin are used, blanch to remove the skins. To blanch, add the almonds to boiling water. Let it stand for three minutes. Slip the skins off. To toast the nuts, spread them on a baking sheet. Bake in a preheated 350°F oven for 15 to 20 minutes or until golden brown. Processing the nuts with sugar prevents them from releasing too much oil due to the blade's friction.
- Pecans can be used in place of almonds. Toast for about 8 minutes at 350°F.
- Salted butter can be substituted in this recipe. However, omit the ⅛ teaspoon of salt to the recipe.
- May substitute bittersweet chocolate chips for semisweet chocolate chips.
- Omit the chocolate filling to make an excellent wafer-type cookie.
Nutrition
Calories: 137kcalCarbohydrates: 13gProtein: 2gFat: 8gSaturated Fat: 3gCholesterol: 17mgSodium: 16mgPotassium: 92mgFiber: 1gSugar: 8gVitamin A: 130IUCalcium: 29mgIron: 0.8mg
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