Almond Cookies “Juliet’s Kisses” and “Romeo’s Sighs” is a two-in-one recipe for two different types of almond-filled cookies. For “Juliet’s Kisses,” a dough is made with butter, sugar, chopped almonds, vanilla sugar, baking powder, salt, cocoa powder, and flour, and then formed into 44 small balls and baked.
For “Romeo’s Sighs,” the dough is made with butter, sugar, almond essence, baking powder, salt, and flour, then formed into 44 small balls and baked. Both sets of cookies are filled with a mixture of melted chocolate, butter, and ground almonds, sandwiched together and ready to enjoy!
INGREDIENTS
For “Juliet’s Kisses” cookies:
For the dough:
- 225 g butter
- 80 g sugar
- 75 g chopped almonds
- 1 packet of vanilla sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 tsp cocoa powder
- 260 g flour
For the filling:
- 75 g chocolate
- 40 g butter
- 35 g ground almonds
For “Romeo’s Sighs” cookies:
For the dough:
- 225 g butter
- 110 g sugar
- 1/4 tsp salt
- 1/2 tsp almond essence
- 320 g flour
- 1/2 tsp baking powder
For the filling:
- 75 g chocolate
- 40 g butter
- 35 g ground almonds
INSTRUCTIONS
Making “Juliet’s Kisses” cookies:
Beat the softened butter, sugar, vanilla sugar, and salt until creamy.
Sift the flour with the baking powder and cocoa powder.
Combine the butter mixture with the flour mixture and mix in the almonds.
Form 44 balls out of the dough and place them on a baking sheet lined with parchment paper. Preheat the oven to 180°C and bake for 15 minutes. Remove from the oven and let them cool.
Making “Romeo’s Sighs” cookies:
Beat the softened butter, sugar, vanilla sugar, and salt until creamy.
Sift the flour with the baking powder.
Combine the butter mixture with the flour mixture and mix in the almond essence.
Form 44 balls out of the dough and place them on a baking sheet lined with parchment paper. Preheat the oven to 180°C and bake for 15 minutes. Remove from the oven and let them cool.
Melt the chocolate and butter together in a double boiler (the filling is the same for both cookies, so make it all at once).
Mix in the ground almonds.
Spoon a teaspoon of the hot filling onto half of the cookies, then cover with the other half.
Enjoy!
