DELICATE ALMOND COOKIES FILLED WITH TANGY RHUBARB CREAM

Enjoy these tender almond cookies filled with a refreshing, tangy rhubarb cream. Their buttery, crumbly texture pairs perfectly with the vibrant fruit filling, making them ideal for festive occasions or a delightful teatime treat.

🕒 Prep Time: 20 min

🍳 Bake Time: 6-7 min
🍽️ Chill Time: 2 hours
🍪 Yields: About 15 cookies

Ingredients

Cookie Dough:

115 g unsalted butter, softened to room temperature
50 g powdered sugar
100 g almond flour
1 egg yolk (from a small egg)
1 tsp vanilla extract or ¼ tsp vanilla paste
130 g all-purpose flour (type BL55)

Filling:

2-3 tbsp rhubarb cream

Instructions

Beat the butter, almond flour, and powdered sugar with a mixer until light and fluffy (about 4 minutes).
Add vanilla and egg yolk; mix until smooth and fully combined.
Fold in the all-purpose flour gently with a fork until just incorporated — do not overmix.
Transfer the dough into a plastic bag and flatten it into a rectangular shape by hand. Chill in the fridge for 1.5 to 2 hours until firm.
Divide the dough into two equal parts.
Place each portion between two sheets of plastic wrap and roll out thin sheets about 3 mm thick. Keep the sheets between the plastic and place them on a wooden board. Chill in the fridge for approximately 45 minutes to firm up, which helps achieve cleaner edges when cutting.
Using a 4 cm round cutter, cut discs from each sheet (about 15 discs per sheet). On half of the discs, cut out a smaller center circle (about 1.5 cm).
Arrange the discs on two baking trays lined with parchment paper.
Bake cookies at 180°C (350°F) for 6-7 minutes. If baking multiple trays, keep waiting trays refrigerated to prevent the dough from softening.
Let the cookies cool completely. Align the discs with holes on a flat surface and dust lightly with powdered sugar.
Spread rhubarb cream on a solid cookie, then top with a cut-out cookie, pressing gently to adhere, careful not to remove the powdered sugar.

💡 Tips

For firmer cookies, store them unfilled in an airtight container and fill just before serving.
Allowing filled cookies to rest for a few hours softens them slightly and melds flavors beautifully.
Rolling dough between plastic sheets ensures uniform thickness and easy handling.

🍽️ Perfect For

Festive cookie platters
Tea parties and coffee breaks
Light, elegant desserts

📝 Final Thoughts

These delicate almond cookies with a tangy rhubarb filling are a delightful combination of buttery crumbly texture and bright fruit flavor. Whether enjoyed immediately or after softening, they offer a refined treat for any occasion.