Almond Pillow Cookies

Almond Pillow Cookies

Chocolate Almond Pillow Cookies have a covert to reveal. Inside these puffy small gems is a pocket of chocolate almond delight.

Almond paste and Dutch-process Cocoa Powder create a chocolate filling that’s irresistible – particular if you too love almond flavor and rich chocolate. Dutch cocoa powder is key to the dark color.

Chocolate Almond Pillow Cookies have a buttery very soft outer shell with a filling that tastes like chocolate almond amaretto. Tuck into each ball of cookie dough is a very small ball of filling. The cookie dough folds around the filling and gets roll into a very smooth ball and dress with some sliced almonds!
I did a few with some food coloring and some without almonds, but I decide I like and I love only the plain version with sliced almonds the best.

I tried a couple of weeks ago. It had apple pie stuffing – so delish! (recipe here)

Once the cookies are very cool, they were ready for a blizzard! You could even stir little cocoa powder into the powder sugar for a chocolate blizzard.

Almond Pillow Cookies ingredients


  • 1/2 cup sugar

  • 1 cup butter (2 sticks)

  • Add1 egg yolk

  • Add 1 teaspoon almond extract

  • And  add 1 tablespoon milk

  • 2 1/4 cups all-purpose flour


  • 1 8 oz can almond paste
  • Or add 1 tablespoon milk
  • 1 egg yolk
  • 1/2 cup sugar
  • 2 teaspoons almond extract

Almond Pillow Cookies  instructions

Preheat the oven to 350 F.

Cream sugar and butter in a big bowl. Mix in egg yolk, milk, and almond extract. Blend in the flour a small at a time, until well combined and chunky. Cover an place in refrigerator to cool.

In a mixing bowl combine filling ingredients. Beat until well combined and the mixture comes jointly.

Using a normal cookie scoop, scoop balls of the cookie dough. Roll and flatten the balls in the palm of your clean hand. Take a scant tablespoon of filling the roll in a ball and place in the middle of the cookie dough. Wrap the cookie dough all the around the filling and roll until even. Place ball on a parchment lined sheet pan and press with the palm of your hand. If you want clean edges to use a round cookie cutter to clean the edges. Repeat with remaining dough.

Bake the cookies for 20-25 minutes. Keep an eye on the cookies you don’t want them to light brown or brown.

Let cool on cookie sheet, dust with powdered any sugar. Serve.


When baking cookies, if the bottom of your cookies seems to be browning very fast, slide another cookies sheet under the existing. This will add very small insulation and prevent over browning.

Almond Pillow Cookies

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