Almond Cookies and Cream

by elyn_ryn

This dessert gives a different take on the phrase cookies and cream. However, they are just that: almond cookies with a layer of almond-flavored white chocolate and a topping of whipping cream stabilized with cream cheese. Oh, and did I mention that the cream is almond-flavored too?

Easy to assemble, this dessert uses cookies as its base. I’ve included a recipe for almond cookies, but you could use your favorite bakery or store-bought cookies. Just turn the cookies upside down so that you have a flat surface for the cream. Then coat the cookies with melted chocolate. Tint the chocolate with food coloring or dried, colorful food powder.

Place the cookies in the refrigerator for a few minutes to harden the chocolate. Then add the cream.

Even with a small cookie, this dessert has enough cream to be satisfying and filling.

I can just imagine this almond dessert garnished with fresh strawberries. It would be so pretty for Valentine’s Day!

This dessert can be prepared in so many different ways. I’m thinking of chocolate cookies with chocolate cream. Yum!

There are so many flavors and so many color combinations that you could try! I would love to see them all!

Print Recipe
Almond Cookies and Cream
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Rating: 0
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Prep Time 30 minutes
Cook Time 14 minutes
Servings
cookies
Ingredients
Cookies
White Chocolate
Cream
Prep Time 30 minutes
Cook Time 14 minutes
Servings
cookies
Ingredients
Cookies
White Chocolate
Cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Cookies
  1. Sift flour, almond flour, baking soda, and salt into a bowl and set aside.
  2. Use an electric mixer to cream the butter and sugar until smooth. Add the egg and almond extract and mix until combined.
  3. Add the flour mixture to the butter mixture and mix on low speed until just combined. Turn out the dough onto a piece of plastic wrap and form into a disk. Wrap up and refrigerate for 20 minutes until firm.
  4. Preheat oven to 325°. Line a baking sheet with parchment paper. Roll dough into 1-inch balls and place on the baking sheet about an inch apart. Flatten balls into circles with the palm of your hand.
  5. Bake for 12-15 minutes until the cookies are lightly golden on top. Rotate baking sheet after half the cooking time to ensure that cookies brown evenly. Cool the cookies on the baking sheet for a few minutes before transferring to a wire rack.
Pink Chocolate
  1. Using a microwave-safe container, place the chocolate and almond extract in it and melt the chocolate on high for 30-second intervals, stirring after each interval. It will take about 1 1/2 to 2 minutes to melt the chocolate. It is ready just before it is all melted. Stir it to completely melt all the chocolate.
  2. Then add a drop of pink food coloring and stir. (*See note below if your chocolate seizes or hardens.) Turn over the baked cookies and spread a layer of chocolate on the bottom of each cookie. Place in the refrigerator and let the chocolate harden for about 5-10 minutes.
Pink Cream
  1. While the chocolate is hardening in the refrigerator, beat together the cream cheese, sugar, and almond extract for 2 minutes.
  2. Add the heavy cream and food coloring. Beat on medium speed for 2 minutes until thick and creamy.
  3. Fill a piping bag with the cream mixture and add a large-sized round tip. Pipe one large mound on top of the hardened pink chocolate. Keep the tip in the middle of the cookie and slowly move the tip upwards as the dot gets bigger, always keeping the tip firmly on the growing dot so that it becomes wide as the cookie and tall at the same time. Eyeball the cream to make sure you have enough for all 12 cookies.
  4. Decorate the cream mounds with your choice of candies. Refrigerate until ready to serve.
Recipe Notes

*Sometimes even a drop of liquid can make the chocolate seize up.  If this happens, add a few drops of cooking oil and stir.  Keep adding drops of oil until it becomes smooth again after stirring.

Keep the cream topping very cold so that it makes fairly smooth cream mounds.

 

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