Imagine biting into a delicate, rich cookie that perfectly balances the nutty warmth of almonds with the deep, luxurious notes of chocolate. These Almond and Chocolate Sandwich Cookies are not just a dessert—they're a culinary experience that will transport your taste buds to a world of pure indulgence. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to deliver restaurant-quality cookies that will impress everyone who takes a bite.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 sandwich cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 teaspoon almond extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Chocolate ganache for filling
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures even baking and prevents cookies from sticking.
- In a medium bowl, whisk together all-purpose flour, almond flour, cocoa powder, baking powder, and salt until thoroughly combined and no lumps remain.
- In a separate large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat until light and fluffy, approximately 3-4 minutes.
- Add the egg and almond extract to the butter mixture. Mix until fully incorporated, scraping down the sides of the bowl to ensure even blending.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a cohesive dough forms. The dough should be slightly firm and not sticky.
- Roll the dough between two sheets of parchment paper to about 1/8 inch thickness. Chill the rolled dough in the refrigerator for 15 minutes to make cutting easier.
- Use a round cookie cutter (approximately 2 inches in diameter) to cut out cookie shapes. Place the cut cookies about 1 inch apart on the prepared baking sheets.
- Bake in the preheated oven for 10-12 minutes, or until the edges are slightly firm. The cookies will be delicate, so allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Once cookies are completely cool, prepare the chocolate ganache filling by heating cream and pouring over chopped chocolate, stirring until smooth.
- Spread a small amount of chocolate ganache on the flat side of one cookie, then sandwich with another cookie. Allow the ganache to set at room temperature.
- For best flavor and texture, store the sandwich cookies in an airtight container at room temperature for up to 5 days. Place wax paper between layers to prevent sticking.
Tips
- Ensure all ingredients are at room temperature for smoother mixing and better incorporation.
- Chill the dough before cutting to prevent spreading and maintain crisp cookie shapes.
- Use a high-quality cocoa powder and chocolate for the most intense flavor.
- When rolling out the dough, use parchment paper to prevent sticking and ensure even thickness.
- Allow cookies to cool completely before adding ganache to prevent melting.
- For a more uniform look, use a piping bag or small spoon to apply ganache evenly.
- Experiment with different extract flavors like vanilla or orange to customize the recipe.
- Store cookies with wax paper between layers to prevent them from sticking together.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 3g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 35mg
