You have discovered a traditional Austrian recipe for Old Fashioned Filled Almond Christmas Cookies. This recipe is over 100 years old and produces small, delicate pockets filled with a rich almond filling. Also known as almond pockets, these cookies are an old-fashioned favorite that suits modern kitchens perfectly — they are simple to prepare and require no specialty ingredients beyond what you can find in a regular grocery store. Happy baking!
Ingredients Filled Almond Christmas Cookies
150 g flour
150 g butter
4 egg yolks
some extra flour and butter for work surface and pans
Filling
150 g ground almonds
4 egg whites
150 g sugar
1 sachet vanilla sugar (approx. 0.3 oz) or 1–2 tsp natural vanilla extract
powdered sugar for dusting
Baking Instructions Filled Almond Cookies
1. Combine the flour, butter and egg yolks to form a smooth dough. Work it briefly until it holds together without being overworked.
2. Divide the dough in half and shape each half into a roll about 3 cm in diameter (roughly 1.5 inches). Cut each roll into 24 equal pieces and shape each piece into a small ball.
3. Cover the dough balls and refrigerate for about 2 hours to firm up.
4. For the filling: beat the egg whites until very stiff. Gradually add the sugar and vanilla sugar (or vanilla extract) while continuing to beat for another 2 minutes. Gently fold in the ground almonds until evenly combined.
5. Lightly flour a work surface. Roll each chilled dough ball very thin, roughly the size of a small mocha plate. Use a wide knife or a flat spatula to lift each round carefully; drape it over the inside of your hand or slightly cup it to form a shallow shell.
6. Place about 1 tablespoon of almond filling in the center of each dough round. Fold the edges up and over the filling so the cookie resembles a closed tulip or small pouch, sealing the seams gently.
7. Set each assembled pocket into small metal rings or paper cupcake cups arranged on a baking tray lined with parchment paper. This helps them keep their shape while baking.
8. Bake in a preheated oven at 200 °C (about 390 °F) for approximately 20 minutes, until the pastry is set and lightly golden.
9. Allow the cookies to cool briefly before removing them from the rings or cups to avoid damaging their shape.
10. Once cooled, dust the filled almond cookies generously with powdered sugar and serve.