Imagine biting into a melt-in-your-mouth sugar cookie, but with a surprise hidden inside. These almond paste stuffed cookies are the perfect accompaniment to your next cup of tea. The crumbly, buttery exterior gives way to a center of rich, marzipan-like almond paste, creating a delightful textural and flavor contrast. So grab your favorite mug, brew a pot of tea, and get ready to indulge in this delicious treat!
Ingredients
Servings 12
For cookie dough
- 1 cup 250 grams butter softened, 250 g
- 1 ½ cups powdered sugar 200 g
- 1 teaspoon vanilla extract
- 2 eggs
- 3 cups + 2 tablespoon all purpose flour 440 g
- 2 teaspoon baking powder 10 g
- Pinch salt
Almond cream
- 5 tablespoon sugar 70 g
- 1 cup almond flour 90 g
- 3 ½ tablespoons butter 50 g
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ tablespoons cornstarch 15 g
- 1-2 cups sliced almonds for coating 100-200 g
- Powdered sugar for garnish
Nutritional Facts
Nutrition Facts
Almond Stuffed Cookies
Amount per Serving
Calories
480
% Daily Value*
Fat
28
g
43
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
90
mg
30
%
Sodium
235
mg
10
%
Potassium
113
mg
3
%
Carbohydrates
50
g
17
%
Fiber
3
g
13
%
Sugar
21
g
23
%
Protein
9
g
18
%
Vitamin A
635
IU
13
%
Calcium
96
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Start by making the dough - in the bowl of a mixer with a beater attachment, mix together butter, powdered sugar, vanilla extract and eggs until it turns creamy.
- Add flour, baking powder and salt and mix at medium speed until a uniform dough is obtained.
- Transfer the dough to plastic wrap and wrap well. Put the dough in the refrigerator for 2 hours to rest so that it will be easier to work with.
- Meanwhile prepare almond cream. To the bowl of a mixer combine sugar, flour, butter, egg, vanilla extract and cornstarch. Beat until combined.
- Line a sheet pan or 2 with parchment paper. Using a piping bag, pipe out 12 small domes of filling to be used as filling for the cookies. Set aside remaining cream for later use. Place sheet pan in freezer for 1 hour.
- Preheat oven to 350℉/180℃.
- Divide dough into 12 balls weighing about 85 grams. Flatten each dough ball a little, place the frozen filling in the center and close so that we get a round dough ball. Flatten the ball and place back on sheet pan. Repeat with remaining cookies and filling.
- Drizzle some of the remaining almond cream over each cookie and top with sliced almonds.
- Bake for 18-22 minutes until golden. After baking, let the cookies cool, sprinkle powdered sugar on top and enjoy soft and delicious cookies.
THANK YOU!!!