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A not-too-sweet, crispy, crunchy almond cookie sandwiched with a rich, creamy chocolate almond spread from Hershey’s.
Today’s recipe is the second one I’ve created usingHershey’snew spreads. It comes in three delicious flavors, chocolate, chocolate hazelnut, and the one I used in this recipe, chocolate almond. Hershey’s is giving away to one lucky Barbara Bakes reader a Hershey’s Spreads package. Details on how you can enter the giveaway are at the bottom of this post.
When I was deciding on a fun way to spread the Chocolate Almond Spread, theAlmond Cookie CrispsI posted two years ago came to mind. They’re a thin, crispy, crunchy cookie, and I knew they’d be wonderful with some Hershey’s Chocolate Almond Spread in the middle. Sort of like a thin Milano cookie with sliced almonds.My brother and his family were visiting for the weekend and everyone gave these cookies a thumbs up
I was a little concerned that the chocolate spread would soften the cookies if I put them in a Ziploc bag overnight, but the next morning they were as crispy and tasty as the day they were baked. My husband said they were perfect with a cup of coffee in the morning.
These cookies are quick and easy to make, but if you don’t have time to make the Almond Cookie Crisps, you can buy the cookies at a Chinese bakery, then just dress them up with the spread.
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5 from 1 vote
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
Ingredients
- 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
Instructions
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.
Disclosure: This post is sponsored by Hershey’s, but all opinions expressed are always my own.
More Hershey’s Spread recipes you might like:
Chocolate Banana Crepes, Barbara Bakes
Peppermint Hot Chocolate Dip, Back for Seconds
Chocolate Cheesecake Dip, Damn Delicious
Pretzel Brownies Bars, Wanna Bite
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About Melissa & Barbara
As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...
Reader Interactions
Comments
Olivia
This sounds like an easy enough recipe for me to follow. I’m a disaster in the kitchen but I’m no quitter 😀 This recipe will be my next attempt to bake again. Hope it’s a success this time. Thanks for sharing!
Barbara Schieving
Hi Olivia – it really is an easy recipe. I’m sure you’ll do great.
Daisy
Oh! AND, I subscribed to Barbara Bakes. I’m good to go. thanks for the chances to win these. :o)
Daisy
And I followed you on pinterest as well. Yummy!
Daisy
I feel like a stalker–LOL! I followed you on facebook
Daisy
Followed you on twitter…
Daisy
What a great looking cookie–can’t wait to try and make these!
Nutmeg Nanny
Oh wow! These cookies look like perfection 🙂 the almonds are killing it!
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