Almond and Chocolate Sandwich Cookies

Indulge in the irresistible combination of nutty almonds and velvety chocolate with these Almond and Chocolate Sandwich Cookies. Perfectly tender, buttery almond cookies are paired with a luscious homemade chocolate ganache filling, creating the ultimate dessert sandwich. Enhanced with almond and vanilla extracts and the earthy richness of ground almonds, these cookies boast a delicate texture and a flavor profile that’s both sophisticated and comforting. With just 30 minutes of prep time, they’re surprisingly easy to make – ideal for special occasions or everyday indulgence. Garnish them with a light dusting of powdered sugar for an elegant finish, and enjoy a bakery-quality treat made right in your own kitchen. Perfect for holiday baking, tea parties, or a sweet snack, these cookies are sure to be a crowd-pleaser!

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:12 mins

Total Time:42 mins

Servings: 12

Ingredients

• 226 grams Unsalted butter
• 100 grams Granulated sugar
• 1 teaspoon Almond extract
• 1 teaspoon Vanilla extract
• 260 grams All-purpose flour
• 60 grams Ground almonds
• 0.25 teaspoon Salt
• 150 grams Semi-sweet chocolate chips
• 60 milliliters Heavy cream
• 30 grams Powdered sugar (for garnish, optional)

Directions

Step 1

Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.

Step 2

In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.

Step 3

Add the almond extract and vanilla extract to the mixture, and continue to beat until combined.

Step 4

In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt.

Step 5

Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough just comes together. Do not overmix.

Step 6

Lightly flour your work surface and roll the dough out to about 0.5 cm (1/4 inch) thickness. Use a round cookie cutter (approximately 6 cm/2.5 inches in diameter) to cut out cookies and place them onto the prepared baking sheets, spacing them 2.5 cm (1 inch) apart.

Step 7

Gather scraps of dough, roll them out again, and repeat until all the dough is used.

Step 8

Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow them to cool completely on a wire rack.

Step 9

To prepare the chocolate filling, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.

Step 10

Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly so it thickens, but is still spreadable.

Step 11

Spread a teaspoon of the chocolate ganache filling onto the flat side of one cookie, then sandwich it with another cookie. Repeat with the remaining cookies.

Step 12

Optionally, dust the tops of the sandwich cookies with powdered sugar for garnish.

Step 13

Store the Almond and Chocolate Sandwich Cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition Facts

Serving size	894.4 grams (894.4g)

Amount per serving	% Daily Value*
Calories	4360

Total Fat 286.00g	367%
Saturated Fat 152.60g	763%
Polyunsaturated Fat NaNg
Cholesterol 560mg	187%
Sodium 58mg	3%
Total Carbohydrate 442.20g	161%
Dietary Fiber 24.60g	88%
Total Sugars 213.80g
Protein 51.20g	102%

Vitamin D 0IU	0%
Calcium 243mg	19%
Iron 18mg	99%
Potassium 759mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.6%

Protein: 4.5%

Carbs: 38.9%