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Whole-Wheat Almond-Butter Sandwich Cookies

You'll go nuts for these scrumptious treats, made with almond butter and toasted almonds for an update on the beloved peanut-butter sandwich cookie. The make-ahead icebox dough is cut into thin rounds that are perfect for pairing and filling.

  • prep: 40 mins
    total time: 1 hour 25 mins
  • yield: Makes 30 sandwich cookies
Photography: Alpha Smoot

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Ingredients

  • 1 1/4 cups whole-wheat pastry flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon coarse salt
  • 1 stick unsalted butter, room temperature
  • 1/2 cup creamy natural almond butter, stirred
  • 1 cup packed light-brown sugar
  • 1 large egg
  • 1 cup sliced almonds, toasted and finely chopped
  • 16 ounces cream cheese, room temperature
  • 1/4 cup honey
  • 1/2 teaspoon pure vanilla extract

Cook's Note

Although these sandwiches provide double the pleasure, the delightfully crisp almond cookies are satisfying all on their own.

Directions

  1. Step 1

    Whisk together flour, baking soda, and salt. Beat butter with an electric mixer on medium-high speed 1 minute. Add almond butter; beat until smooth. Beat in brown sugar, then egg, until well mixed. Reduce speed to low and gradually add flour mixture until just combined. Stir in almonds.

  2. Step 2

    Form dough into an 11-inch-long log, 1 3/4 inches in diameter. Wrap in parchment and freeze until firm, about 1 hour (or up to 3 months).

  3. Step 3

    Preheat oven to 350 degrees. Using a chef's knife, slice log into scant 1/4-inch-thick rounds, using one quick motion for each slice. Arrange rounds 1 1/2 inches apart on parchment-lined baking sheets, pressing back into shape.

  4. Step 4

    Bake, rotating sheets halfway through, until cookies are light golden on edges, 8 to 10 minutes. Let cool completely on sheets on wire racks. Cookies can be stored, covered, up to 5 days.

  5. Step 5

    Beat cream cheese, honey, and vanilla with mixer on medium speed until combined. Spread 1 tablespoon each on bottoms of half of the cookies, then sandwich with remaining cookies, pressing gently to spread filling to edges. Filled cookies are best the same day.

Source
Martha Stewart Living

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Reviews (3)

  • Johanna McGinnis 12 May, 2014

    My husband is a "cookie monster" and I make a new cookie recipe often for him, only keeping the ones that pass his high cookie standards. This cookie recipe is a keeper! I did not change the recipe at all. The almond flavor in the chewey, not-too-sugary cookie is very good. Alone, the cookie would be wonderful. Adding the filling makes this cookie extraordinaryly delicious. I plan to freeze the cookies and keep some of the filling in the refridgerator and bring out a few at a time. Yummy!

  • Erika H 6 May, 2014

    I have a treat jar for my family of 6 that I try to keep full of tasty, homemade treats. When I have tried to make "healthy options" in the past, they just sit there while the kids rummage for some processed treat. Martha's treats made with healthier ingredients actually taste like treats should taste. Spelt flour brownies, whole wheat sticky buns and these cookies are just a few of the treats our family loves from Martha.

  • kaui-like-maui 5 May, 2014

    This recipe was very easy and the cookies indeed are delicious. I modified it a little. I replaced the cup of sugar with 1 1/4 c of coconut sugar. And I put 3/4c of fresh ground almond butter instead of 1/2c. I also did not make it into a log and refrigerate it because I wasn't going to go all-out and make the filling; I was just going to make the cookies. The batter held up nicely to a scoop and flattened out nicely with the back of the scoop. This is a definite repeat!!