Chocolate Almond Pillow Cookies have a secret to reveal. Inside these puffy little gems is a pocket of chocolate almond delight.
Almond paste + Dutch-processed Cocoa Powder create a chocolate filling that’s irresistible – especially if you love almond flavor and rich chocolate. Dutch cocoa powder is key to the richness and dark color.
These Chocolate Almond Pillow Cookies have a buttery soft outer shell with a filling that tastes like chocolate almond amaretto. Tucked into each ball of cookie dough is a smaller ball of filling. The cookie dough folds around the filling and gets rolled into a smooth ball and dressed with some sliced almonds! I did a few with some red food coloring and some without almonds, but I decided I like the plain version with sliced almonds the best.
I got this stuffed cookie idea from a recipe I tried a couple weeks ago. It had apple pie stuffing – so delish! (recipe here)
Once the cookies cooled, they were ready for a blizzard! You could even stir some cocoa powder into the powdered sugar for a chocolate blizzard.
Ok. Here comes the fun part. Slice one in half and find the secret pocket of chocolate almond. I like to tell no one it’s there and let them discover it!
- 2 Tb. Rodelle Dutch Cocoa Powder
- 1 Tb. milk of choice
- 7 oz almond paste, broken into small pieces
- 1 tsp almond extract
- 1 egg yolk
- ½ cup butter (softened slightly)
- ½ cup shortening
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 eggs
- 1 tsp. almond extract
- 2¾ cups all-purpose flour
- 1½ tsp. baking powder
- ¼ tsp. salt
- sliced almonds for decoration
- In the bowl of a stand mixer, blend all filling ingredients until incorporated. Place in fridge until ready to use.
- In the mixing bowl, add in the butter and shortening. Using a paddle attachment on medium speed, mix until combined. Scrape down the sides of the bowl.
- Add granulated sugar and the brown sugar. Mix on medium until light and fluffy.
- Add in the almond extract and one egg at a time. Once both eggs are incorporated, scrape down the sides of the bowl.
- Add in the flour, baking powder, and salt. Mix on low until the flour starts to combine with the wet mixture. Scraping down the sides as you go. Turn speed to medium to thoroughly combine.
- Chill for 1 hour before using.
- Preheat oven to 350 degrees.
- Line your cookie sheet with parchment paper.
- Scoop up about ½ T of dough and roll into a ball. Repeat this with all dough and set aside.
- Scoop about ½ tsp of filling and roll into a ball. Repeat this with all dough and set aside.
- After all the dough is prepped, make a well in the center of the dough using your thumb, add a small filling ball into the middle.
- Stretch and press the sides up over the top of the filling ball until covered. Roll to a smooth ball.
- Gently press in sliced almonds for decoration.
- Place on baking sheet leaving 1 to 2 inches between each cookie.
- Bake for 12-15 minutes depending on the size of your cookies.
When baking cookies, if the bottom of your cookies seem to be browning too fast, slide another cookies sheet under the existing. This will add a little insulation and prevent over browning.
Try making homemade almond paste. Recipe here!
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