Whoopie Almond Chocolate Pies

Whoopie Almond Chocolate Pies

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"Almond paste is used to make the batter for these chocolate-filled sandwich cookies."
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servings 225 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat oven to 350 degrees F. Spray 2 muffin pans with nonstick spray; coat with flour and tap out excess.
  2. Cream sugar and butter in a large bowl until fluffy. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs 1 at a time. Stir together milk, almond extract and salt, and add to butter mixture. Mix flour and baking powder in small bowl; add to batter. Beat just until blended.
  3. Spoon batter into 2 pans; they won't be very full. Bake 15-18 minutes, or until golden brown and a tester inserted into center of one comes out clean. Cool in pan on rack.
  4. Chop chocolate and place in a medium bowl. Bring cream to a boil and pour over chocolate; let sit for 2 minutes, and then stir well. Let ganache firm up so that it's spreadable.
  5. To assemble whoopie pies, sandwich 2 together with ganache. Spread more ganache on top and sprinkle with almonds.



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