Tootsie Roll Almond Croquants

Rene Elkaslasy


This sandwich cookie will take you back to your childhood, but with a slight twist.


★★★★★ 1 vote

2 Hr
1 Hr



  • 560 g
    almond flour
  • 960 g
    powdered sugar
  • 480 g
    egg whites
  • 80 g
    all-purpose flour

  • 500 ml
    heavy cream
  • 312 g
    corn syrup
  • 1
    vanilla bean
  • 414 g
    granulated sugar
  • 56 g
    unsalted butter, chilled and cubed
  • 1/2 tsp
  • 168 g

How to Make Tootsie Roll Almond Croquants


  1. For the Almond Croquants:
    Pre-heat oven to 350F.
    Mix on high egg whites until frothy. Add powdered sugar and continue to mix. Fold in almond flour and A.P. flour.
    Pipe with a round tip, quarter size rounds an inch apart.
    Bake 5 minutes, rotating half-way.
  2. For the Tootsie Roll Filling:
    Over medium heat, bring the cream and corn syrup to 305F
    Add remaining ingredients all at once. Bring back to 248F
  3. Assemble cookie: Pipe filling on underside of almond croquant. Place another on top and press slightly. Enjoy.

Printable Recipe Card

About Tootsie Roll Almond Croquants

Course/Dish: Cookies Chocolate
Dietary Needs: Vegetarian
Hashtags: #cookie #Almond

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