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Almond Shortbread Cookies with Chocolate Filling


8 Min.
55 Min.
Skill Level:
44 sandwich cookies

These are not your average cookies — they resemble something you'd see in a bakery! Smooth chocolate filling gets sandwiched between toasty almond butter shortbread cookies in this Chocolate Almond Shortbread Cookies recipe, a dessert that's fancy yet simple. Coat the outside of these delicate Almond Shortbread Cookies with Chocolate Filling in sprinkles or powdered sugar for an extra boost that will undoubtedly make them the star of the cookie exchange.

For another sweet treat that features roasty, nutty ingredients that lend flavor and crunch, make these Chocolate Almond Blossoms, a fresh take on the classic blossom cookie.

Ingredients & Directions

Prep Time
55 minutes
Bake Time
8 minutes
Cool Time
30 minutes
Chill Time
1 hour


Prevent your screen from going dark while you bake.


  • 3/4 cup
    sliced almonds, toasted*
  • 1 cup
    butter or margarine, (2 sticks) softened
  • 3/4 cup
    granulated sugar
  • 3
    egg yolks
  • 3/4 tsp
    almond extract
  • 2 cups
    all-purpose flour
  • powdered sugar (optional)


Equipment Needed 
Mixer Mixer
Mixing Bowl Mixing Bowl
Refrigerator Refrigerator
Oven Oven
Cookie Cutter Cookie Cutter
Cookie Sheet Cookie Sheet
Saucepan Saucepan
Baking Pan Shallow Baking Pan

Finely chop almonds; set aside.


Beat butter and granulated sugar in large bowl until creamy. Add egg yolks and almond extract; beat well. Gradually add flour, beating until well blended. Stir in almonds. Refrigerate dough 1 to 2 hours or until firm enough to handle.


Heat oven to 350°F. On well-floured surface, roll about one-fourth of dough to about 1/8-inch thickness (keep remaining dough in refrigerator). Using 2-inch round cookie cutter, cut into equal number of rounds. Place on ungreased cookie sheet. Repeat with remaining dough.


To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.


Bake 8 to 10 minutes or until almost set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Spread about one measuring teaspoonful Chocolate Filling onto bottom of one cookie. Top with second cookie; gently press together. Repeat with remaining cookies. Allow filling to set, about 1 hour. Lightly sift powdered sugar over top of cookies, if desired. Cover; store at room temperature.


HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips may also be used.

Chocolate Filling: Combine 1 cup HERSHEY'S Milk Chocolate Chips** and 1/3 cup whipping cream in small saucepan. Stir constantly over low heat until mixture is smooth. Remove from heat. Cool about 20 minutes or until slightly thickened and spreadable. About 1 cup filling.

Additional questions?