Toasted Almond Sandwich Cookies

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Thank you Martha Stewart!  This recipe came from Martha Stewart Living magazine – usually I do not try her recipes – they seem so labor intensive, but this one I had to try.  I am now a partner in a restaurant and we are trying all sorts of new recipes and I thought this might be a good dessert for our menu.  I have had many people try this recipe and the consensus it a big YES – these need to be on the dessert menu.  They are labor intensive, but you can make the dough and keep it in the freezer for up to 3 months, fantastic and you can make the cookies (without filling) ahead of time and store for about a week – which is also a very good thing!

Toasted Almond Sandwich Cookies

Ingredients

1 1/2 cup whole wheat pastry flour or whole wheat flour
1 tsp baking soda
3/4 tsp coarse sea salt
1 stick, unsalted butter, room temperature
1/2 cup creamy almond butter (I used sprouted)
1 cup packed brown sugar
1 large egg
1 cup sliced almonds, toasted and chopped (I used crispy almonds)
16 ounces cream cheese, room temperature
1/4 cup honey
1/2 – 1 tsp vanilla

1. Mix together the flour, baking soda and sea salt, set aside.

2. Beat the butter with an electric mixer on medium-high speed for 1 minute.

3. Add the almond butter and beat until smooth.

4. Beat in the brown sugar and then add the egg.

5. Gradually add the flour.

6. Toast and chop the almonds.

7. Add the almonds to the dough and mix by hand.

8. Form the dough into logs.  I ended up making several logs and smaller than the original recipe called for (1 – 11″ log, 1 3/4″ in diameter). Wrap in parchment paper and freeze until firm, about 1 hour and will keep in the freezer for up to 3 months.

9. Preheat the oven to 350.

10. Slice the log into 1/4 inch thick rounds.  Arrange rounds on a parchment lined baking sheet, 1 1/2″ apart.  Press into shape.

11. Bake for 8 – 10 minutes.  Allow to cool on the pan set on a rack.

12. Combine the cream cheese, honey and vanilla with an electric mixer.

13. Spread filling onto one cookie and layer with another one.  You want to put the filling on just before serving so that the cookie stays crisp.  After awhile the cookie will moisten some, but still very good!

The filling stores well in the refrigerator and the cookies will store up to 1 week in an airtight container.  These are so good and the size I made are great to satisfy your sweet tooth when it hits!

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