Vanilla & Cocoa Almond Cookies

These cookies are deliciously light and airy. We've created two flavors: vanilla bean and cocoa both with a hint of almond. Our Rodelle baking essentials have really outdone themselves!

Ingredients

Cookies:

• 4 oz almonds, ground finely, (dry the almonds before grinding them)
  
• 5 egg whites (5 oz volume approx.)
  
• 2 Rodelle Vanilla Beans, split and scraped (for yellow colored shells) or use 2 tbsp Rodelle Gourmet Baking Cocoa (for darker shells)
  
• 3 tbsp powdered sugar
  

Substitutions:

• 2 Rodelle Vanilla Beans with 2 tsp Rodelle Pure Vanilla Extract
  

Dark Fillings:

• 6 oz heavy whipping cream
  
• 1 tsp Rodelle Vanilla Extract
  
• 3 oz Rodelle Chocolate Syrup (see recipe)
  
• 1 tbsp powdered sugar
  

Light Fillings:

• 8 oz heavy whipping cream
  
• 1 tsp Rodelle Pure Vanilla Extract
  
• 2 tbsp powdered sugar
  

Serving Options:

• Dust the top with Rodelle Gourmet Baking Cocoa
  
• Decorate with Rodelle Vanilla Bean Buttercream Frosting (see recipe)
  

Directions

Cookies

• With a food processor, pulse the dry almonds (to dry, place them in a preheated 350º F oven then turn off the oven and leave the almonds inside for 30 minutes) until they are finely ground, then let them cool to room temperature
  
• Using a previously chilled metal mixing bowl (15 minutes in the freezer), and a kitchen aid with the wire whip attachment, whip the egg whites at low speed for 1 minute or until it begins to get firm
  
• Add 2 Rodelle Vanilla Beans, split and scraped and 3 tbsp of powdered sugar, whip the mixture at high speed until it gets very firm (about 1 minute), then add the almond flour and whip for an additional 5 to 10 seconds until the almonds are totally incorporated. It is very important to beat the egg white mixture until you have “stiff peaks” but do not over beat them or your meringue will become too dry
  
• Fill a pastry bag fitted with a plain round tip, and pipe 12 to 15 small rounds, 1.5” to 2” diameter, onto a silicone mat (or parchment paper) lined baking sheet
  
• Preheat the oven to 275º F – it may take up to 10 minutes; use this time to let the egg white rounds rest
  
• Bake the egg white rounds for 15 minutes, rotate the sheet pans and if you have 2 sheet pans switch them up and down, then bake again for an additional 10 minutes or until the cookies are dried and baked. Be careful not to overcook them.
  

Fillings

• Using a previously chilled metal mixing bowl (15 minutes in the freezer), and a kitchen aid with the wire whip attachment, whip the cream at low speed for 1 minute or until it begins to get firm
  
• Add the Rodelle Pure Vanilla Extract and the powdered sugar, whip the mixture at high speed until it gets very firm (about 2 minutes)
  
• When appropriate add the Rodelle Chocolate Syrup and incorporate it at low speed for 5 to 10 seconds
  
• With a rubber spatula carefully fill a pastry bag fitted with a plain round tip
  

To Finish The Sandwich Cookies

• Open the cookies and spread about 2 tbsp of filling (dark or light colored) on the top of one of the cookie then put second cookie on top
  
• Decorate the top of the cookies with Rodelle Butter Cream Frosting (see recipe) or your favorite decoration
  

Serving Options:

• Dust the top with Rodelle Gourmet Baking Cocoa