Almond Stuffed Cookies

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Treat yourself to a deluxe, bake-shop style cookie with chewy almond filling. This stuffed cookie has a buttery sweet cookie dough filled with a soft almond paste baked right into the cookie.

Prep Time: 30 min + 30min

Cook time: 60 min

Yield: 16-18 cookies

Ingredients

Filling

• 175g almond flour

• 150g granulated sugar

• 1 egg

• 36g unsalted butter, melted

• 1 tsp vanilla extract

• 1/2 tsp almond extract

Cookie Dough

• 226g unsalted butter, softened

• 120g granulated sugar

• 120g brown sugar

• 50g powdered sugar

• 1 egg

• 1 egg yolk

• 1 tsp vanilla extract

• 1/2 tsp baking soda

• 1/2 tsp salt

• 312g all purpose flour

• 75g almond flour

• sliced almonds

Directions

Filling

1. Combine the almond flour and sugar in a medium bowl. Add in the melted butter, egg, vanilla and almond extracts. Mix everything together until smooth. Refrigerate until ready to use.

Cookies

1. In a small bowl combine the all-purpose flour, almond flour, salt and baking soda. Whisk together the dry ingredients.

2. In the bowl for your stand mixer, cream together the butter and three types of sugar. Add in the whole egg and yolk, vanilla and almond extracts. Scrape the sides of the bowl and continue to mix until you have a smooth batter.

3. Add the dry ingredients to the wet ingredients. Mixing until everything is just combined.

4. Portion out the cookie dough into 16-18 portions using an ice-cream scoop.

5. Portion out the filling to match the number of cookie portions using a cookie scoop.

6. Divide the cookie dough in half. Flatten each half, using your hands. Place a scoop of filling in between the two halves. Press gently to flatten the cookie with the filling in the middle and seal the filling in the cookies by pinching the edges together.

7. Fill a dish with sliced almonds. Place the cookie into the sliced almonds before placing it on a parchment lined cookie sheet.

8. Place 6 cookies per baking sheet and bake at 350F for 15-20min.

9. Remove from the oven and place on a wire rack to let cool.

Zhuzh it up!

• These cookies are a dessert! Bake them and serve them hot out of the oven for dessert with a scoop of vanilla ice cream!

This amazing recipe was inspired by Still Busy Baking's Almond Croissant Cookies