Italian Cookies Recipe

Almond & Chocolate Whoopie Pies

This classic 1920’s dessert is ‘technically’ neither a cookie, nor a pie but a small cake with a sweet center layer.

Yield: 20-24 cookies

INGREDIENTS:

For Cake:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup Dutch processed cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon each, baking soda and salt
  • 1-7 oz box Almond Paste, grated (using large hole side of box grater)
  • 3/4 cup granulated sugar
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 1 egg, room temperature
  • 1 teaspoon coffee extract
  • 3/4 cup buttermilk
    For Filling:
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup confectioner’s sugar
  • 1 cup Marshmallow Fluff
  • 1/2 teaspoon almond or vanilla extract

 

METHOD

For cake: Sift flour, cocoa, baking powder, baking soda and salt into a bowl. Set aside.

Add Almond Paste (grated using large hole side of box grater) and granulated sugar into a mixing bowl. Beat until the texture of sand (a food processor works well for this step). Add butter and beat until well combined, about 3 minutes. Add egg and beat until light and fluffy. Mix in coffee extract.

Add reserved flour and buttermilk alternately, ending with flour. Beat on low until mixed. Chill batter for 1 hour.

Twenty minutes before baking, preheat oven to 350°F. Line 3 cookie sheets with parchment.

Drop tablespoons of chilled batter onto parchment 1-2 inches apart. A cookie scoop helps to keep the cookies uniform. Roll dough between hands to form balls. Tip: Dip balls into granulated sugar, if dough sticks to hands.

Bake 10-12 minutes or until toothpick inserted in center pulls out clean. Cool baking sheet on a wire rack. When cookies have cooled 5 minutes, remove from baking sheet to wire rack.

For filling: Add butter, confectioner’s sugar, Marshmallow Fluff and extract of choice to mixing bowl. Beat until light and fluffy. Spoon filling into a zip-lock type plastic bag and cut off one corner.

Make matching pairs of completely cooled cookies and pipe 1 tablespoon of filling onto bottoms of each pair. Top with bottom of another cookie and sandwich together. Store between layers of wax paper and refrigerate up to two weeks. But they won’t last that long!

 

 

 

 

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