Our guests who just left Leith Hall bed and breakfast yesterday asked for the recipe for these almond and chocolate sandwich cookies that I served for tea – so these are for you, Stephanie and Michael von M . You could, of course, substitute coconut extract for the almond, or lemon extract, or orange. If you used coconut extract, you could also roll the filled cookie in toasted coconut for decoration. You can also roll the pre-baked dough balls in sugar to give the cookies a crunchy crust.
Almond Chocolate Sandwich Cookies
Leith Hall’s Buttery better-than Moon Pies
1 cup (two sticks) unsalted butter, cut up
½ cup sugar
¼ cup brown sugar
1 tsp. almond extract
1 tsp. vanilla extract
2 cups unbleached flour
1 ½ tsp. baking powder
1/8 tsp. salt
½ cup 60% (minimum) chocolate
¼ cup (1/2 stick) unsalted butter
Beat butter and sugars together. Beat in extracts and egg. Mix flour, salt, and baking powder together. Beat flour mixture into batter until just moistened and smooth. I use a small dough scoop to get perfectly even hemispheres of dough. That way, they are even size to make neat sandwich cookies. Arrange on parchment-lined cookie sheets and bake for 8 to 12 minutes at 375 F. degrees. They should be just lightly colored around the edges.
Melt butter and chocolate together and mix. After the cookies are absolutely cool, make sandwich cookies and store in refrigerator (if it’s summer) until you serve them.
This same recipe can be made with lemon extract and pignoli to make wonderful unfilled Italian cookies. Or, you could use hazelnut extract and use Nutella for the filling.