Almond Whoopie Pies with Cream Cheese Filling

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Almond Whoopie Pies with Cream Cheese Filling
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35 min.
ready in 47 min.
Ready in


For the cookies
175 grams
softened Butter
150 grams
200 grams
50 grams
ground almonds
1 teaspoon
1 pinch
½ teaspoon
organic Lemon zest
100 milliliters
40 grams
For the filling
200 grams
natural Cream cheese
50 grams
250 milliliters
2 tablespoons

Preparation steps


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.