Tag Archives: Almond

Almond Roca-Inspired Whoopie Pies

So I, uh… I made these before Christmas – yep over 2 months ago – when all the delicious flavours of Christmas were around. And then I never posted them. No reason. I have no excuse. I have been neglectful. I was told I could use “training for a marathon” as an excuse but it really isn’t one at all. It does take some of my time but I am generally always training for something or if I am not, I am still just as active. And really it has just been the last two weeks that training has ramped up. So the answer is, I have no excuse. Sorry about that.

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These didn’t quite capture Almond Roca as I had hoped, then again, I think I must have been dreaming. A good portion of the deliciousness of Almond Roca is the crunch of the toffee. Whoopie Pies are soft. That would be a problem. Hence why I am calling these “Almond Roca Inspired” rather than just Almond Roca Whoopie Pies. I put toffee bits in the batter and chocolate filling inside. Then of course I had to melt a little chocolate for the top and cover them with toasted almond pieces. So that all sort of made them like Almond Roca, with its toffee core and chocolate and almond bits on top! Either way, these were tasty little guys!

Toffee’fied Whoopie Pies

(makes 16 or so depending on size) adapted from Whoopie Pies by Sarah Billingley and Amy Treadwell

  • 2 1/4 all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 2 Tb milk
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 1 cup toffee bits (Skor or Heath bits depending on if you are from Canada or USA!)
  1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
  2. Whisk together flour, baking powder & salt in a bowl
  3. In the bowl of a stand mixer, beat the butter for a minute or so and then add the sugars. Continue beating for a few minutes until light & fluffy. Add the eggs one at a time and then the vanilla.
  4. Add the buttermilk slowly with the mixer on low.
  5. In a small bowl or measuring cup, add the milk and then the baking soda and vinegar (it will froth up!)
  6. First mix in about half the flour mixture, then the milk mix, then finally the rest of the flour. Stir in the toffee bits.
  7. Drop  or scoop about 1-2 Tb of batter onto the baking sheets. Space them well as these spread!
  8. Bake 8-10 min or until the cookies bounce back when lightly touched. Allow them to cool a few minutes before transferring them to a drying rack.

Chocolate Dream Filling

  • 3/4 cup butter, room temp
  • 3 oz unsweetened chocolate, melted & cooled
  • 2 1/2 cup icing sugar
  1. Beat together butter and chocolate.
  2. Add icing sugar 1/2 cup at a time.

Other ingredients

  • 1/2 cup chocolate chips, melted
  • 1/2 cup toasted almond slices
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Assemble by filling two equally sized & shaped Whoopie Pies with 1.5-2Tb filling (generally use as much filling as you used for the batter of each side of the Whoopie). Squish together. Using the back of a spoon or a pastry brush, drizzle or ‘paint’ on a layer of chocolate to the top of each Whoopie Pie and then sprinkle with the toasted almonds. Refrigerate to allow the filling to firm up a little. Enjoy!

Almond Whoopie Pies – Two ways!

written by Becky

Almond Whoopie Pies with Lemon Cream Cheese Filling AND/OR
Zucchini-Almond Whoopie Pies with Almond Cream Cheese Filling

This was the first batch of by request “how would you make your perfect Whoopie Pie”. After posting the “What’s Your Flavour?” post, I had a few requests for the perfect flavour for that person! Since my friend Nicole was the first to

These two sure came in handy! I bought them at Costco awhile back but they haven't been used in the same recipe yet!

submit her request, by text, she is the first to get her “perfect Whoopie” (or hopefully perfect! She hasn’t yet tried them – hopefully she will comment tomorrow!) Nicole’s request was an Almond Whoopie Pie with Lemon Cream Cheese Filling.

So you may be wondering why the “two-ways” if Nicole only made one request. Well the second half of the batch were created after talking to a friend who claimed she had never had a Whoopie Pie. During this same conversation, we discussed an amazing Almond-Zucchini Bundt Cake she had made once. This cake sounds like it could almost be healthy but with a LOT of sugar, butter and sour cream, it is obvious the zucchini is simply for moisture and not for any vegetable servings! So I figured, since Nicole didn’t need an entire batch of Whoopie Pies just for her, I would alter half of the batter and make Almond-Zucchini Whoopie Pies with Almond Cream Cheese Filling to share with my friend. After scooping enough regular Almond Whoopie Pies, I then stirred in some zucchini to the second half. Of course, I forgot that this would add a lot of moisture so after baking half, I had to add more flour to the mix to get the same lovely whoopie pie mounds that I was hoping for. I then paired a flat and a fat Whoopie pie together for each cookie!

Here is how it was done:

Almond Whoopie Pies with Lemon Cream Cheese Icing

Adapted quite a bit from the Vanilla Whoopie Pie found in the book Whoopie Pies by Sarah Billingsley & Amy Treadwell

  • 1 3/4 cup all-purpose flour

    Scooping the Whoopies!

  • 1/2 cup ground toasted almonds (toast slivered ones and then grind in food processor)
  • 1/2 tsp salt
  • 6 Tb butter, room temp
  • 2 Tb shortening (could use all butter)
  • 3/4 c packed brown sugar
  • 1/4 c white sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 2 Tb almond milk (regular is fine, I just happened to have almond milk)
  • 1 tsp baking soda
  • 1 tsp  white vinegar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • sliced almonds
  1. Preheat oven to 375 and line baking sheets with parchment paper.
  2. Whisk together flour, ground almonds & salt in a bowl.
  3. In a stand mixer (or with a hand mixer), beat together butter and shortening and then beat in the two sugars until light and creamy, a few minutes. Add the eggs, one at a time, and then the buttermilk and beat until well combined.
  4. In a measuring cup or small bowl, mix milk, baking soda and vinegar.
  5. Add half of the dry mix to the mixer while beating, then the milk and finally the rest of the dry mix.
  6. Add the extracts and beat until just combined.
  7. Using a spoon, cookie scoop or piping bag, scoop/pipe cookies onto the prepared cookie sheet.

    Look how much those little guys spread! The left is before baking, the right, after.

    Put several sliced almonds to the tops of half of the Whoopie Pies.
    As a sidenote: these whoopies spread quite a bit so don’t make them too huge!

  8. Bake 8-10 minutes until just barely browned.
  9. Remove from oven, allow to cool a few minutes on the cookie sheet and then transfer to a rack to cool completely.

Lemon Cream Cheese Filling

  • 1 pkg cream cheese, room temp
  • 1/2 cup butter, room temp
  • lemon zest from one lemon
  • 3/4 tsp lemon extract
  • 2-3 cups icing sugar
 Beat together cream cheese and butter. Add lemon zest and extract. Beat in icing sugar 1/2 cup at a time.

Almond Whoopie Pie with Lemon Cream Cheese Filling

Zucchini Almond Whoopie Pies & Almond Cream Cheese Filling

Follow above recipe but add the following:

Grated Zucchini!

  • 1 zucchini, grated and squeezed between paper towel to remove as much liquid as possible
  • 3/4 cup all purpose flour

Add the flour with the rest of the flour. (This amount is approximate since I didn’t add this flour at first and I only added zucchini to half of the batch I made.)

Mixing in the Zucchini!

Stir in the zucchini at the end.

Almond Cream Cheese Filling

Make as the lemon filling but do not add the zest or the lemon extract. Instead add 1 tsp almond extract.

Zucchini Almond Whoopie Pie with Almond Cream Cheese Filling