Crispy Almond Sandwich Cookies

So crispy they practically fall apart—these almond sandwich cookies feature thin, crunchy almond biscuit shells wrapped around a soft, chewy marshmallow filling. Each bite delivers the rich aroma of butter, the light sweetness of milk powder, and the tangy pop of dried cranberries.

Ingredients:

Butter 55g, egg white 45g, sugar 40g, milk powder 55g, cake flour 10g, sliced almonds 120g, melted butter 15g, marshmallows 150g, dried cranberries (chopped), as needed.

Production Methods:

1. In a bowl, mix together the granulated sugar, egg white, melted butter, and cake flour until well combined.

2. Add the sliced almonds and mix until evenly coated. Refrigerate for 1 hour.

3. After chilling, use a round mold or a cup to shape the mixture into circles, pressing them as evenly as possible.

4. Bake at 160°C for 15 minutes. If the thickness is uneven and browning is inconsistent after 15 minutes, adjust the oven to top heat 160°C / bottom heat 120°C and continue baking for another 5–10 minutes, depending on the color you desire.

5. Prepare the filling: In a non-stick pan, melt the butter over low heat. Add the marshmallows and stir until melted and smooth. Add the milk powder and mix until it just comes together into a soft mass.

6. Place a piece of filling between two baked almond cookies, then roll the edges in chopped dried cranberries.

A crisp crunch gives way to a chewy, stretchy center—layers of roasted almond nuttiness, rich butter, and tangy cranberries burst on your tongue. Every bite is a sweet, heartwarming moment hidden in the joys of everyday life.

From: Red note