“I have been looking for a recipe for these delicate little sandwich cookies for a long time, after being spoiled by the Luxemburgerli from Sprungli in Zurich. My sister gave this recipe to me, it's from a magazine. Haven't tried it yet, but plan to soon!”
READY IN:
1hr
SERVES:
36
UNITS:
US

Ingredients Nutrition

Directions

  1. Cookies:
  2. Combine confectioner's sugar and almond flour in a food processor. Pulse until blended and finely ground.
  3. Line 2 large baking sheets with parchment paper. Preheat oven to 350 degrees F.
  4. Whip egg whites and salt in a stand mixer on medium high speed until frothy. Gradually beat in granulated sugar, 1 T. at a time, until stiff peaks form, about 2 minutes.
  5. Fold 1/3 of the confectioner's sugar mixture into the egg whites. Fold in remaining confectioner's sugar mixture and food coloring. Transfer to a large piping bag (do not overfill the bag, use part of the batter at a time) and snip off a 1/2 inch opening.
  6. Pipe batter in 1 1/4 inch circles onto parchment paper. Let stand at room temperature for 15-20 minutes.
  7. Bake cookies, one sheet at a time, for 15 minutes. Cool completely on paper on wire racks.
  8. Ganache:
  9. Place chopped chocolate in a small bowl.
  10. In a small saucepan, heat cream just until steaming. Pour over chocolate and stir until smooth.
  11. Refrigerate until good spreading consistency.
  12. Filling:
  13. Beat butter until smooth. Add confectioner's sugar and salt, beat on low speed until blended. Add heavy cream and beat until good spreading consistency.
  14. Divide in half, tint half with gel food coloring.
  15. Carefully remove cookies from parchment. Spread ganache or plain or tinted filling onto flat side of cookie. Sandwich with another cookie. Repeat with all cookies.

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