Whoopie Pies

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Whoopie Pies

Whoopie Pies

 

 

 

 

Yield: 2 ½ dozen, 1 ½-inch round cookies

For the Cakes:

Ingredients

  • 3 oz        American Almond® blanched almond flour
  • 2.5 oz     White rice flour
  • 1.75 oz   Dutch-processed cocoa powder
  • 2 oz        Tapioca starch
  • 1.25 t      Baking soda
  • 1 t           Salt
  • 1.5 t        Xanthan gum
  • 4 oz        Butter, room temperature
  • 6.75 oz  Dark brown sugar
  • 1             Large egg
  • 1 t           Vanilla extract
  • 1 c          Buttermilk
  • 1 t          Cider vinegar

For the Filling:

Ingredients

  • 4 oz        Unsalted butter, softened
  • 1.5 oz     Trans-fat free vegetable shortening
  • 7 oz        Marshmallow cream
  • 0.75 c     Powdered sugar
  • 1 t           Vanilla extract
  • American Almond® granulated natural or sliced natural almonds, as needed

Directions

  1. Combine the American Almond® blanched almond flour, rice flour, cocoa powder, tapioca starch, baking soda, salt and xanthan gum. Set aside.
  2. In a large mixing bowl, cream together the butter and brown sugar until lightened. Beat in the egg and vanilla extract.
  3. Add the dry ingredients alternating with the buttermilk in two additions. Mix until combined. Stir in the vinegar.
  4. Let the batter sit for 15 minutes.
  5. Using a #30 (1 ounce) portion scoop, portion the batter into mounds spaced 4 inches apart on paper-lined baking sheets.
  6. Bake at 350°F until the cakes are set and spring back when lightly touched, about 15 to 18 minutes.
  7. Cool the cakes on the pan for 5 minutes then transfer them to a wire rack to cool completely.
  8. To make the filling: Cream the butter and shortening until fluffy. Add the powdered sugar and vanilla, blending well. Blend in the marshmallow cream.
  9. Using a plain tip, pipe a plump layer of filling on half of the cakes then sandwich them together. Roll the edges in American Almond® granulated natural or sliced natural almonds, if desired.

Recipe courtesy of American Almond® – www.americanalmond.com