Almond Whoopie Pies with Cream Cheese Filling
- For the cookies
- 175 grams softened butter
- 150 grams sugar
- 2 eggs
- 200 grams Pastry flour
- 50 grams ground almonds
- 1 teaspoon Baking powder
- 1 pinch salt
- ½ teaspoon organic lemon zest
- 100 milliliters milk
- 40 grams slivered almonds
Preheat the oven to 170°C (approximately 350°F) convection. Line two baking sheets with parchment paper.
For the cookies: In the bowl of an electric mixer, beat the butter with the sugar until white and creamy. Add the eggs one at a time, beating well after each addition. Mix together the flour, ground almonds, baking powder, salt and lemon zest. Alternately stir the flour mixture and the milk into the butter-egg mixture, beginning an ending with the flour mixture.
With a spoon, drop 24 mounds of batter onto the baking sheets, spacing them a few inches apart. Sprinkle with slivered almonds and bake until set, 10-12 minutes. Remove from the oven, lift the baking paper from the tray and transfer to a wire rack to cool.
For the filling: With a hand mixer, beat the cream cheese and powdered sugar until smooth. Whip the cream with the vanilla sugar until stiff and fold into the cream cheese. Spoon the cream into a piping bag with a star tip and pipe the filling onto the flat side of half the cookies. Top with a matching counterpart, rounded side up.