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Prep time
10 minutes
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Cook time
1 hour 20 minutes
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Serves
35 to 40
Author Notes
If there was one cookie I could eat every day, these would be it. They’re light, chewy, buttery, and chocolatey, all without being overly sweet. The cookies are made with ground almonds, egg whites, and confectioners sugar, and are filled with a simple (and very butter-forward) buttercream. To top it off–and to add another layer of texture and flavor–the bottom of each cookie is dipped in dark chocolate.
As much as I would love to take credit for this recipe, it’s a recipe I received from my grandma many years ago. I used to bake these with her growing up, and it wasn’t until now that I realized just how similar they are to a classic French macaron. The only real difference is the shape and technique (these are much much easier, if you’re wondering).
Tips & Tricks:
-Use pre-ground almonds or almond flour instead of whole almonds, if preferred.
-Store them in an airtight container in the fridge for the longest shelf-life. They also taste better when they’re a little cold!
-Make ahead and freeze for up to 2 months. —Nea Arentzen
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Ingredients
- Almond Cookies
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200 grams
(1 ½ cups) whole raw almonds
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2 cups
confectioners' sugar
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4
egg whites
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7 ounces
high-quality dark chocolate for assembling (such as Lindt or bakers chocolate)
- Buttercream
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1/2 cup
salted butter, softened
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1 teaspoon
vanilla extract
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2 1/2 tablespoons
confectioners' sugar
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1 pinch
salt
Directions
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Heat the oven to 392ºF (200ºC) and line a rimmed baking sheet with parchment paper or a silicone baking mat.
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Transfer the almonds to a blender or food processor and blend into a coarse meal (it doesn't have to be as fine as almond flour but no large pieces should remain). Add confectioners sugar and pulse until just combined. Alternately, mix the sugar in with a spoon until combined.
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In a medium bowl using a handheld electric mixer, whip the egg whites until very stiff peaks form. Gently fold in the ground almonds and confectioners sugar until just combined and no dry clumps remain. (Be careful not to overmix, as this can deflate some of the air bubbles in the egg whites.)
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Use a 1-inch cookie scooper (or a teaspoon) to dollop the mixture onto the prepared baking sheet. Use the back of a spoon to carefully spread the mixture into more of a circular shape. Bake until the cookies are lightly golden brown, about 10 minutes. Don’t overbake, as this will make it difficult to cut the cookies in half without them breaking. Once done, cut them in half and let them cool completely.
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In the meantime, combine the buttercream ingredients in a medium bowl. Use an electric mixer to beat until the buttercream is light and fluffy.
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Spread about ½ a teaspoon of the buttercream filling onto the bottom-side of one half of each cookie, then sandwich with the other half, creating a half-moon. Repeat with the remaining cookies and buttercream.
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Place a sheet of parchment paper on a work surface. Place the chocolate in a heatproof bowl, then set the bowl over a saucepan of simmering water (the bottom of the bowl should not touch the water). Stir until the chocolate is melted. (Alternatively, melt the chocolate in 30-second intervals in the microwave). Dip the bottom of each cookie in the chocolate, then place (standing up) on the prepared parchment paper. Let the cookies sit at room temperature until the chocolate has set. Store in an airtight plastic container at room temperature for up to 7 days, or in the fridge for up to 6 weeks.
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