These incredibly soft almondy cookies are litttle bites of strawberries and cream heaven. Two buttery biscuits are loaded with strawberries and sandwiched together with a silky smooth strawberries and cream filling. Although they look rather fancy, these sandwich cookies are quick and simple to make. Take a look at the coeliac-friendly recipe below!
These cookies are one of my favourite recipes on the blog. After a lot of trial and error, experimenting with different flours and quantities, I finally managed to create a gluten-free dough for almond cookies that hold their shape 100%! A no-spread dough is imperative in order to preserve any intricate shapes and to prevent them from spreading into one misshapen cookie.
How easy are these biscuits to make?
The dough is simple and quick to make in one bowl, with readily available ingredients. After chilling for 30 minutes, the dough can be cut out and the biscuits can be placed straight into the oven to bake, for only 8 minutes! Let them cool, fill them with your favourite jam, buttercream, chocolate spread or caramel and they’ll be ready to pop in your mouth in no time! Simple!
What special equipment do I need for these biscuits?
- Round flutted cookie cutter – The one I used is around 6cm in diameter
- Stand mixer with the dough handle attached (optional)
- Baking paper
- Piping bag and open-star nozzle (Wilton 1M)
What ingredients do I need?
Butter – Unsalted butter adds the wonderful buttery taste to these biscuits. Cold butter is fine for the dough but you might want to take it out of the fridge a few minutes prior to baking so that is it not too hard to work in the mixer when creaming with the sugar as a softer butter does work into the mixture better. For the buttercream filling, the butter does need to be softened to room temperature beforehand in order to be able to whip the butter up to a creamy consistency
Caster sugar – White refined caster sugar or fine caster sugar is preferred to add the sweetness and structure to the biscuits
Eggs – Medium free range eggs at room temperature or cold can be used. Eggs add structure to the biscuits, helping to keep them together
Gluten free flour* – A gluten free flour blend such as Doves Farm Plain Flour with added Xanthan gum or Schär- Mix C is perfect for this recipe, otherwise a standard flour blend will work fine. The most important factor is that the flour blend does not contain baking soda or baking powder. This will make the biscuits rise and spread too much!
Vanilla paste – Vanilla essence, extract or vanilla paste can be used as long as it is gluten-free. I tend to go for a clear extract in order to avoid adding a yellow tinge to the biscuits
Ground almonds – Blanched ground almonds look better and leave the biscuits looking nice and pale but unblanched will work just as good. Almonds are essential in giving these biscuits the light almondy notes which pair perfectly with the fruity flavours in the jam
Xanthan gum – Xanthan gum is essential for most gluten-free recipes and there are no exceptions here. Xanthan Gum is a gluten replacement for gluten-free bakes, replacing the lost eleasticity and helping to hold everything togething and give it a bit more stretch. Without Xanthan Gum, gluten-free bakes risk being too dry, crumbly and falling apart at the slightest touch
Salt – A pinch of salt is always needed in order to offset the sweetness of the sugar
Icing sugar – Standard icing sugar or confectioner’s sugar is dusted lightly ove the biscuits to give them the final touches
Strawberries – Freeze-dried strawberries work best for this recipe in order to avoid adding any excess moisture to the mixture. The strawberries are either grounded in a processor or crumbled roughly into the mixture to give them that intense strawberries flavour
Double cream – Double cream is added to the buttercream filling to make it extra creamy and silky smooth
Tips and Tricks
Chilling the dough for at least 30 minutes to an hour before rolling out is imperative if you want to avoid a biscuit that spreads and comes out of the oven all misshapen. I like to chill my dough between batches, gathering up the cut-offs and wrapping it in clingfilm again before placing in the fridge. Do this whenever you think your dough might be getting too warm to work with.
Rolling the dough out between two sheets of baking paper will make it easier to cut the cookies after chilling and prevent having to use a floured surface to avoid the dough sticking which will make the dough drier.
I like my cookies to be around 5mm in thickness but if you’d prefer slightly thinner cookies, just remember that they will bake more quickly and the baking time will need to be reduced accordingly.
Strawberries & Cream Almond Cookie Sandwiches
For the cookies
- 250 g gluten-free plain flour blend
- 100 g ground almonds
- 100 g white caster sugar
- 125 g unsalted butter
- 1 medium egg
- 1 medium egg yolk
- 10 g freeze-dried strawberries
- ½ tsp vanilla extract
- ¼ tsp salt
- ½ tsp Xanthan Gum
For the filling
- 125 g unsalted butter softened
- 250 g icing sugar sifted
- 10 g freeze-dried strawberries
- 2 tbsp double-cream
- Preheat the oven to 150°C Fan and line a baking tray with baking paper.
- In a mixer, cream together the butter and sugar until well combined.
- Add the egg, egg yolk and vanilla extract and whisk again on medium-speed until well combined. Try not to overmix as an over aerated mixture will give too much rise to the cookies.
- Blend the freeze-dried strawberries in a blender until a powder forms or, if larger pieces are desired, crumble roughly into smaller pieces.
- Add the flour, ground almonds, strawberries, salt and xanthan gum and mix until a soft dough forms. If using a stand mixer, the dough handle can be used.
- Roll the dough out to a 5mm thickness between two pieces of baking paper so as to avoid using any extra flour as this will dry out the dough. Place the rolled out dough into the fridge to chill for at least 30 minutes to 1 hour.
- Once chilled, cut out the biscuits using fluted cookie cutter. Cut one top and one base per sandwich cookie.
- Place on the baking tray at 1 inch intervals. Gather any cut-offs into a ball of dough and place in the fridge to chill during batches.
- Bake the cookies on the middle shelf for 8-10 minutes. The cookies will still be pale in colour but starting to turn golden around the edges.
- Allow the cookies to cool for several minutes before transferring them to cool completely on a cooling rack before filling.
- For the filling, combine all of the ingredients for the buttercream filling in a mixer. It is important that the butter is softened to room temperature for this. Whisk up the buttercream filling until light and fluffy and all ingredients have been well combined.
- Transfer the mixture to a piping bag fitted with an open-star nozzle, and pipe the buttercream in a swirl onto the base cookies. Place the top cookies on top and dust with a light coating of icing sugar if desired.
2 Antworten zu “Strawberries & Cream Almond Cookie Sandwich”
These cookies look so amazing I would love to make them! However you indicate that they are almond cookies and I don’t see the amount of almond flour needed… Am I missing something? I can’t wait to make them once you let me know…
Oh yes, you’re absolutely right. You also need 100 g ground almonds for these cookies. I will update that as soon as possible! Thank you for letting me know! I hope they turn out delicious!