Almond Cookie Crisps with a Chocolate Almond Filling
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Cookies
Keyword: almond, Chocolate, cookie, Dessert
Servings: 12 sandwich cookies
Author: Barbara Schieving
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- 2 large egg whites room temperature
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup granulated sugar
- ½ cup all purpose flour
- 1 cup almond slices
- 3 tablespoons butter melted and cooled
- Hershey's Chocolate Almond Spread
Preheat oven 325°. Line baking sheet with silicone baking mat or parchment paper.
In a large mixing bowl, on low speed beat egg white, salt, vanilla extract and sugar until the sugar is completely dissolve and mixture is foamy.
Beat in flour until batter is smooth. Gently fold in almond slices and butter.
Spread a tablespoon of batter into a 2-inch circle on prepared baking sheets. Use a spatula or knife to flatten and spread out the almonds..
Bake 12 minutes or until golden brown on the edges. Cool on the baking sheet for 5 minutes and then cool completely on wire rack.
When cookies are completely cool, spread the bottom of one cookie with Hershey’s Almond Spread and sandwich with another cookie.