Almond Cookies and Cream
Almond cookies with white chocolate and almond 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 then form it into a disk. Wrap up and refrigerate for 20 minutes until firm.
- Preheat oven to 325°. Line a baking sheet with parchment paper. Roll the dough into 1-inch balls and place them 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, then 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 until all the chocolate is melted.
- Then, add a drop of pink food coloring and stir. (See note below if your chocolate seizes or hardens.) Turn the baked cookies over 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 it upward as the dot grows, 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.
Notes
When Chocolate Seizes
*Sometimes, even a drop of liquid can make the chocolate seize or harden. If this happens, add a few drops of cooking oil and stir. Keep adding drops of oil until it becomes smooth again after stirring.Use Cold Cream Topping
Keep the cream topping very cold to make smooth cream mounds.Nutrition
Calories: 327kcalCarbohydrates: 31gProtein: 4gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 67mgSodium: 125mgPotassium: 87mgFiber: 0.5gSugar: 21gVitamin A: 686IUVitamin C: 0.2mgCalcium: 54mgIron: 1mg
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