Recipe courtesy of Kelly Entzel
Almond Cream Sandwiches
- Level: Easy
- Yield: about 3 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 115
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 10
- Dietary Fiber
- 0
- Sugar
- 5
- Protein
- 1
- Cholesterol
- 29
- Sodium
- 2
- Total: 1 hr 45 min (includes chilling time)
- Active: 35 min
Ingredients
Dough:
1 cup butter
2 cups flour
5 tablespoons whipping cream
Colored sugar, for topping
Filling:
6 tablespoons butter, at room temperature
1 1/3 cups powdered sugar
2 egg yolks (or 5 to 6 tablespoons whipping cream)
1 teaspoon almond extract
1/2 teaspoon vanilla extract
Food coloring, optional
Directions
- For the dough: Mix butter, flour and cream in a bowl and chill at least 1 hour.
- Preheat the oven to 400 degrees F.
- Roll the dough very thin and cut in small rounds. Place them on a parchment-lined pan. Sprinkle colored sugar on top and then pierce cookies with fork. Bake them for 5 to 7 minutes (do not let them get brown at all or they'll be tough). Repeat with the remaining dough. While the cookies are cooling, make the filling.
- For the filling: Cream butter and sugar together until fluffy. Then mix in egg yolks, almond extract and vanilla. If you'd like to color the filling, divide and add food coloring. Then, put a dollop of filling between 2 cookies and gently press together. Store in fridge or freeze them (they freeze well)!