Shortbread Cookies with Almond Cream Filling

My older son and I love almonds.  So, when I received my newsletter from Odense, and saw this recipe, I had to try it.  We omitted the pistachios and used almonds instead.

  • 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 2 egg yolks, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt

Filling:

  • 1-7 oz. box of Odense almond paste, grated
  • 1/2 cup almonds, salted
  • 1/4 cup confectioners sugar
  • 1/2 stick unsalted butter, softened
  • 3 tablespoons Orgeat or almond liqueur
  1. Preheat the oven to 350 degrees, and line cookie sheet with parchment paper.
  2. Beat the sugar until light and fluffy.  Add the sugar slowly, beating well with each addition.  Add the yolks one at a time, then the vanilla.
  3. Sift the flour and fold gently, with the salt into the butter mixture.  Wrap dough in waxed paper and chill for 30 minutes.
  4. Add the grated almond paste, almonds and sugar to a food processor and pulse until like sand.  Add the butter and liqueur and mix until smooth.
  5. Roll out cookie dough to 1/8 inch thickness.  Using a scalloped 1 3/4 inch round cookie cutter, make cookies and place on the cookie sheet.  Leave space in between each cookie.
  6. Bake 10 minutes.  Remove when golden around the edges.  Cool on a wire rack.
  7. Sandwich cookies with some filling.

Yields: 36 sandwiched cookies

 

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