Okay, here’s my blog post about making almond sandwich cookies, written in a casual, conversational style, just like the example:
So, I decided to tackle almond sandwich cookies the other day. I’d seen a bunch of fancy-looking ones online and thought, “Hey, I can do that!” Spoiler alert: it was a bit more involved than I initially anticipated, but totally worth it in the end.
Getting Started
First things first, I gathered all my ingredients. I’m a big believer in having everything laid out before I start, you know, to avoid that frantic mid-recipe search for the baking powder.
- Almonds (obviously)
- Flour, the regular all-purpose kind
- Butter, because butter makes everything better
- Sugar, both granulated and powdered
- Eggs, just the usual
- Vanilla extract, the good stuff
- A pinch of salt, to balance the sweetness
The Cookie Dough Process
I started by blanching the almonds. Basically, I boiled them for like a minute, then shocked them in cold water. This makes the skins super easy to slip off. Then to toast, placed the blanched, peeled almonds on a baking sheet, and baked in a preheated oven until lightly golden and fragrant.
After, I ground up the toasted almonds in my food processor. Not too fine, I wanted some * then I mixed up the dry ingredients, then I creamed together the butter and sugar until it was all light and fluffy.
In went the eggs and vanilla, and finally, I mixed in the dry ingredients and the ground almonds until everything was just combined.Don’t overmix it.
I wrapped the dough in plastic wrap and chilled it in the fridge for at least an hour. Patience is key, folks, especially when butter is involved.
Making the Filling
While the dough was chilling, I whipped up the filling. I used the same bowl as I mixed the dry ingredients, and added butter and sugar. It’s basically a simple buttercream, with some powdered sugar, a bit of milk, and of course, more vanilla. Beat that until it’s smooth and creamy.
Baking and Assembly
Once the dough was chilled, I rolled it out on a lightly floured surface. Used a cookie cutter (I went with a classic circle) to cut out the cookies,and placed them on a baking * baked for about 10-12 minutes, until the edges were golden brown.
After they cooled completely, I spread a generous amount of filling on one cookie and sandwiched it with another. Boom! Almond sandwich cookies.
The Result
They turned out pretty darn good, if I do say so myself. The cookies were buttery and slightly crumbly, with a nice almond flavor, and the filling was sweet and creamy. Definitely a win in my book! It might not look like a pro did it, but hey, they tasted amazing, and that’s all that matters, right?
