Around Christmas, you can’t escape from Christmas cookies. They are everywhere, and a cozy Advent Sunday simply wouldn’t be complete without mulled wine and some Christmas cookies, right? You can either pick up some cookies from the supermarket or make them yourself. Naturally, we always tend to go for homemade Christmas cookies. Delicious Almond Sandwich Cookies, like these here, for example. The perfect candidates for a plate with an assortment of Christmas cookies. ;)
You can do so much with a simple shortcrust pastry – everything from cakes to cookies. We like to bake with this type of dough, because it’s easy to prepare and can be stored for a while, in case you don’t have time to finish everything in one go. Our dough here can be used immediately – no need to cool it before using it in a recipe. If you are not in the mood for doing everything at once, you can also wrap the dough and leave it in the fridge until you are ready to continue. We do that quite often, to be honest. Some prefer cooling the dough because they say it makes the bakes tastier…
Shortcrust pastry comes in many variations – the dough used here has a few ground almonds added. These have a positive effect on the texture of the cookies and add a little flavor as well. Unfortunately, not so much that the cookies would taste strongly of almonds. For that, you need to add a little almond extract. Some might consider this »cheating«, but we have no problem adding whatever influences the flavors of a bake. ;P
If you like classic German Spitzbuben, you’ll definitely like these almond cookies as well. They are actually not that different from the classic version. Remove the sliced almonds on top and you could not tell the difference. ;P Well… except that the classic cookies have a hole in the middle. We wanted some more space for the filling, so we kept the cookies intact.
Cookies like these should be stored in a well sealing cookie jar or box – no other cookies should be in the box with these Almond Sandwich Cookies to prevent them from taking on other flavors. Even though sandwich cookies like these can be eaten immediately after assembly and are certainly delicious – letting them sit for a few days makes them even better. The jam softens the cookies and improves the texture of the cookies a lot.
Tips & Tricks (FAQs)
Why is my shortcrust pastry crumbly or too dry? This is usually because there’s too little liquid or fat in the dough – or the dough was kneaded too long and too intensively. You can help dry/crumbly dough with a bit of cold water or some additional butter. However, as already mentioned, you should not knead too much, or you cause other problems.
Why is my shortcrust pastry so soft and sticky? The butter was probably too soft, or the dough got too warm. It could also be that the butter-to-flour ratio isn’t right. A little extra flour often makes a soft and sticky shortcrust pastry easier to work with. Before attempting this, however, you should chill the dough thoroughly… this is typically the easiest way to solve the problem.
How long does shortcrust pastry need to be chilled? Our dough can be used immediately – however, shortcrust pastry benefits from some time in the fridge. Many recipes recommend 30-60 minutes of chilling time, but you can also refrigerate this type of dough overnight without any issues.
Can I freeze shortcrust pastry? Yes, that works as well! Simply shape the dough into a flat disc (it freezes and thaws faster when flat), wrap it in plastic wrap or, even better, place it in a freezer bag, and then freeze it. The dough will keep for up to 3 months. When ready to use the dough, let it thaw slowly in the fridge for several hours. Baked shortcrust pastry cookies can also be frozen.
How do I roll out shortcrust pastry evenly without it sticking? Dust the work surface and rolling pin with a small amount of flour – never too much, otherwise the dough will dry out. Alternatively, you can roll the dough between two layers of baking parchment – this is helpful for all kinds of delicate doughs or when you need to roll out something thinly.
Why do my cookies spread during baking? This often happens when the dough is warm or the butter-to-flour ratio isn’t quite right. You can help by chilling cut-out cookies (including the baking sheet) in the freezer or fridge for about 10-15 minutes before baking. The surface of the cookies will set faster during baking and the dough spreads less. ;P
What’s the best way to store shortcrust pastry cookies? We swear by good old tin boxes for cookies that close tightly. It’s best to separate them by type – especially if the cookies have a filling. If stored in a cool, dry place, shortcrust pastry cookies will keep for 2-3 weeks – some even longer.
Can I make shortcrust pastry vegan? Yes! Replace butter with a vegan alternative and the egg (if needed) with some plant-based milk (oat, soy, almond, etc.) or 1 teaspoon of applesauce. However, you should make sure to use firm margarine – spreadable margarine is not the best here. The dough would become too soft and difficult to work with.
Can I vary the flavor of shortcrust pastry? Of course! We used almond extract and vanilla – but you can also add other flavors. Lemon, orange, rum… there are a lot of possibilities.
If you enjoy baking cookies but want to try something different, you’ll quickly find what you’re looking for here on the blog. Our Easy Xmas Wreath Cookies are perfect for a cozy Advent Sunday and are also easy to prepare.
Our Orange Funfetti Spitzbuben are a bit more unusual in taste and quite colorful. Sweet combined with bitterness. If you don’t want to rely solely on red, green, and gold for Christmas decorations, you’ve definitely found a beautiful and colorful alternative here. ;)
INGREDIENTS / ZUTATEN
(40+ cookies)
7 oz. (200g) margarine (or butter at room temperature)
3/4 cup (150g) sugar
1 medium egg yolk
1/2 tsp. vanilla extract*
a few drops of almond extract*
1 1/3 cups (300g) all-purpose flour
3.5 oz. (100g) ground almonds (blanched)
1 pinch of salt
3-4 tbsp. sliced almonds
1/2 glass of jam (e.g. raspberry jam)
(40+ Cookies)
200g Margarine (oder weiche Butter)
150g Zucker
1 Eigelb (M)
1/2 TL Vanille Extrakt*
einige Tropfen Bittermandel Aroma*
300g Mehl (Type 405)
100g gemahlene (blanchierte) Mandeln
1 Prise Salz
3-4 EL gehobelte Mandeln
1/2 Glas Marmelade (z.B. mit Himbeeren)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside.
2. Add the margarine (or soft butter), sugar, egg yolks, vanilla extract, and almond extract to a large bowl and mix until light and fluffy. Combine flour, ground almonds, and salt and add to the large bowl – mix and knead until you get a smooth dough.
3. Roll out the dough thinly on a lightly floured surface. Use a small round cookie cutter and cut out cookies. Place the cookies on the prepared baking sheet with some space in between. Place sliced almonds on half of the cookies and press down lightly. Bake the cookies for about 10-11 minutes. Take the cookies out of the oven and let them cool down for a moment on the baking sheet, then transfer to a wire rack and let cool down completely. Collect remaining dough, cut out more cookies and bake them until all dough is used.
4. Warm the jam a little to soften it, if necessary. Place a small amount on the cookies without almonds and press them together with a matching counterpart (with almonds) to create sandwich cookies. Let the cookies try for some time, then store in an airtight cookie box (up to 2 weeks).
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
2. Margarine (oder weiche Butter), Zucker, Eigelb, Vanille Extrakt und Bittermandel Aroma in einer großen Schüssel hell und luftig aufschlagen. Mehl mit den gemahlenen Mandeln und Salz vermischen, zur großen Schüssel dazugeben und alles zu einem glatten Teig verkneten.
3. Den Teig auf einer leicht bemehlten Oberfläche dünn ausrollen und dann mit Ausstechern kleine Kreise ausstechen. Mit etwas Abstand zueinander auf das vorbereitete Blech setzen. Auf die Hälfte der Teigkreise gehobelte Mandeln geben und leicht festdrücken. Die Plätzchen für etwa 10-11 Minuten backen. Aus dem Ofen nehmen und kurz auf dem Blech abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Teigreste neu ausrollen, weitere Plätzchen ausstechen und backen, bis der Teig komplett aufgebraucht ist.
4. Die Marmelade ggf. ein wenig erwärmen und durchrühren, damit sie sich besser verarbeiten lässt, dann jeweils eine kleine Portion auf die Kekse ohne Mandeln geben und mit einem passenden Gegenstück (mit Mandeln) zu einem Doppeldecker-Keks zusammendrücken. Die Plätzchen ein wenig antrocknen lassen, dann in einer gut schließenden Keksdose (max. 2 Wochen) aufbewahren.
Craving more? Keep in touch on Facebook, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Easy Almond Sandwich Cookies
- Prep Time: 00:30
- Cook Time: 00:10
- Total Time: 03:00
- Yield: 40 1x
- Category: Christmas Cookies
- Cuisine: Germany
- Diet: Vegetarian
Description
The perfect Christmas cookies taste great and are easy to prepare – so are these delicious Almond Sandwich Cookies. A long-time family favorite!
Ingredients
7 oz. (200g) margarine (or butter at room temperature)
3/4 cup (150g) sugar
1 medium egg yolk
1/2 tsp. vanilla extract*
a few drops of almond extract*
1 1/3 cups (300g) all-purpose flour
3.5 oz. (100g) ground almonds (blanched)
1 pinch of salt
3-4 tbsp. sliced almonds
1/2 glass of jam (e.g. raspberry jam)
Instructions
1. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside.
2. Add the margarine (or soft butter), sugar, egg yolks, vanilla extract, and almond extract to a large bowl and mix until light and fluffy. Combine flour, ground almonds, and salt and add to the large bowl – mix and knead until you get a smooth dough.
3. Roll out the dough thinly on a lightly floured surface. Use a small round cookie cutter and cut out cookies. Place the cookies on the prepared baking sheet with some space in between. Place sliced almonds on half of the cookies and press down lightly. Bake the cookies for about 10-11 minutes. Take the cookies out of the oven and let them cool down for a moment on the baking sheet, then transfer to a wire rack and let cool down completely. Collect remaining dough, cut out more cookies and bake them until all dough is used.
4. Warm the jam a little to soften it, if necessary. Place a small amount on the cookies without almonds and press them together with a matching counterpart (with almonds) to create sandwich cookies. Let the cookies try for some time, then store in an airtight cookie box (up to 2 weeks).
Notes
Let the baking begin!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
