Almond-flavored cream sits atop crunchy almond cookies for a decadent confection and unique dessert called Almond Cookies and Cream. The cream is stabilized with cream cheese to help hold its shape, and the cookies are then decorated with sprinkles.
Cookies For Almond Lovers
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 stabilized whipping cream. If you love almond flavor, then this is your cookie.
Easy To Assemble Almond Cookies and Cream
This dessert is easy to assemble and uses cookies as its base. I have included a recipe for almond cookies, but feel free to use your favorite bakery or store-bought almond or vanilla cookies instead. To assemble, turn the cookies upside down so you have a flat surface for the cream. Then, coat the cookies with pink-tinted melted chocolate colored with food coloring or colorful dried food powder.
Place the cookies in the refrigerator for a few minutes to harden the chocolate. Then add the cream.
- Fill a piping bag with the cream mixture.
- 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 as wide as the cookie and very tall.
- Eyeball the cream to make sure you have enough for all 12 cookies.
Different Colors for Almond Cookies and Cream
Imagine this dessert garnished with fresh strawberries or red sprinkles. It would be so pretty for Valentine’s Day! Or, leave the cream white and add colored sprinkles to match your occasion. This dessert can be prepared in many ways, such as chocolate cookies with chocolate cream. There are many flavors and color combinations that you could try! I would love to see them all!
Stabilized Cream for Almond Cookies and Cream
Will this dessert work with plain whipped cream? Unfortunately, it will not. The whipping cream must be stabilized to hold its shape. Cream cheese is a stabilizer that adds lots of flavor. Gelatin can be added as a stabilizer but gives a different texture and taste.
How to Store Almond Cookies and Cream
Store these cookies in an airtight container in the refrigerator. They will keep for a few days.
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Click on each name to link to the recipe.
Almond Cookies and Cream
Equipment
- piping bag
- large round tip
Ingredients
Cookies
- ½ cups + 2 tablespoons all-purpose flour
- 2 tablespoons almond flour
- ¼ cup sugar
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup unsalted butter, softened
- 1 egg, lightly beaten
- ¼ tablespoon almond extract
White Chocolate
- ½ cup white chocolate wafers (Ghirardelli White Vanilla Melting Wafers used)
- ½ teaspoon almond extract
- 1 drop pink food coloring gel
Cream
- 8 ounces cream cheese
- ⅔ cup sugar
- 2 teaspoons almond extract
- 1 cup heavy cream
- 1 drop pink food coloring gel
- Assorted candies to decorate the cream (Gold Sixlets candy and gold stars were used)
Instructions
Cookies
- Sift flour, almond flour, baking soda, and salt into a bowl and set aside.
- Use an electric mixer to cream the butter and sugar until smooth. Add the egg and almond extract and mix until combined.
- Add the flour mixture to the butter mixture and mix on low speed until (just) combined. Place the dough on plastic wrap and form into a disk. Wrap up and refrigerate for 20 minutes until firm.
- 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.
- Bake for 12-15 minutes until the cookies are lightly golden on top. Rotate the baking sheet after half the cooking time to ensure the cookies brown evenly. Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack.
Pink Chocolate
- Place the chocolate and almond extract in a microwave-safe container 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.
- 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 5-10 minutes.
Pink Cream
- While the chocolate is chilling in the refrigerator, beat the cream cheese, sugar, and almond extract for 2 minutes.
- Add the heavy cream and food coloring. Beat on medium speed for 2 minutes until thick and creamy.
- 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 as wide as the cookie and very tall. Eyeball the cream to make sure you have enough for all 12 cookies.
- Decorate the cream mounds with your choice of candies. Refrigerate until ready to serve.