These Almond Cookies paired with Vanilla Buttercream are a delightful homemade treat for those who appreciate the delicate flavor of almonds and the richness of buttercream. The cookies are made from a blend of almond powder, sugar, powdered sugar, and a hint of salt, combined with egg whites and vanilla extract to create a soft yet firm dough. After refrigeration, the dough is shaped into cookies and baked until golden. The vanilla buttercream, a creamy concoction of butter, egg yolks, sugar, milk, salt, and vanilla bean paste, is the perfect complement to the nutty flavor of the cookies.
Why You’ll Love This: The combination of the nutty almond flavor with the sweet and rich vanilla buttercream creates a sophisticated and indulgent cookie. The texture is perfectly balanced, offering a slightly crunchy exterior with a soft, creamy filling.
Perfect Occasion: Ideal for afternoon tea, as a sophisticated dessert at dinner parties, or simply as a treat with your morning coffee. They are also perfect for gifting during holidays or special occasions.
Decoration Tips: Once filled with buttercream, you can roll the edges of the cookies in chopped almonds or dust them with extra powdered sugar for a more decorative finish. You can also drizzle them with melted chocolate for added elegance.
Ingredients for Almond Cookies:
- 180g Almond Powder
- 105g Sugar
- 45g Powdered Sugar
- 1g Salt
- 70g Egg Whites
- 2g Vanilla Extract
Ingredients for Buttercream:
- 100g Butter
- 30g Egg Yolks
- 50g Sugar
- 42ml Milk
- Pinch of Salt
- 2g Vanilla Bean Paste
Instructions:
- Preheat the oven to 175°C (347°F) and later reduce to 165°C (329°F).
- Mix almond powder, sugar, powdered sugar, and salt. Sift the mixture.
- Gradually add egg whites to the dry ingredients, mixing with a spatula. Add in portions.
- Incorporate vanilla extract. Adjust the amount of egg whites based on the almond flour used.
- Refrigerate the dough for 5 hours.
- For the buttercream, mix egg yolks, sugar, vanilla bean paste, and a pinch of salt. Add milk and heat until it starts to boil, then pour into the yolk mixture, mixing well. Cook over low heat until thickened.
- Let the mixture cool to about 32°C, then whip in room temperature butter until soft and creamy.
- Shape the dough into small rounds, coat with powdered sugar, and gently press to flatten.
- Bake in the preheated oven for 15 minutes at 165°C (329°F).
- Once cooled, sandwich the cookies with vanilla buttercream. Refrigerate for a day before serving for the best flavor.
Enjoy these Almond Cookies with Vanilla Buttercream, a perfect blend of nutty and creamy flavors that are sure to delight any cookie lover.
Enjoy!
