Almond-Raspberry Whoopie Pies

Raspberry preserves, Marshmallow Fluff and powdered sugar come together to provide a summertime filling for these popular treats. Don’t be tempted to substitute marshmallow creme for the Fluff because it’s a bit too thin. Instead, try our variation for Raspberry Buttercream Filling.
Almond-Raspberry Whoopie Pies

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup unsalted butter, softened
3 egg yolks
1 egg
1 1/2 cups sour cream 
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/4 cups slivered almonds, finely ground

6 tablespoons unsalted butter, softened 
1 cup powdered sugar
1/4 cup raspberry preserves
1/8 teaspoon almond extract
Dash salt
1 1/2 cups Marshmallow Fluff*

1. Heat oven to 375°F. Whisk flour, baking soda and 1/2 teaspoon salt in medium bowl.

2. Beat sugar and 1 cup butter in large bowl at medium speed 3 minutes or until light and fluffy. Add egg yolks and egg one at a time, beating well after each addition. Beat in sour cream, vanilla and 1 teaspoon almond extract, just until blended. At low speed, whisk in the flour mixture only until combined. Beat in almonds.

3. Drop 1 1/2 tablespoons batter per cookie (an ice cream or cookie scoop works best) onto parchment paper-lined baking sheets, leaving about 2 1/2 inches between each cookie. 

4. Bake 8 to 10 minutes or until light golden brown on edges and tops spring back when gently pressed. Let cool on a baking sheet on a wire rack for 3 minutes. Place cookies on rack; cool completely.

5. Meanwhile, beat 6 tablespoons butter in large bowl at low speed until soft; slowly beat in powdered sugar. Beat in preserves, 1/8 teaspoon almond extract and dash salt. Beat in Marshmallow Fluff. Refrigerate 45 to 60 minutes or until thickened.

6. Spoon about 2 teaspoons filling onto flat side of half the cookies; sandwich with remaining cookies. (Cookies can be made 1 day ahead. Cover and store in refrigerator.)

30 whoopie pies

PER COOKIE: 255 calories, 13.5 g total fat (7 g saturated fat), 3 g protein, 32 g carbohydrate, 50 mg cholesterol, 105 mg sodium, 1 g fiber

TIP *Marshmallow Fluff, the main ingredient in the classic whoopie pie filling, is a regional product available on the East Coast and in a few other areas. Marshmallow creme, although more widely available, has a thinner consistency and doesn’t perform as well in this filling. If Marshmallow Fluff is unavailable, substitute the Raspberry Buttercream Filling variation.

Raspberry Buttercream Filling

1/2 cup unsalted butter, softened
2 1/2 cups powdered sugar
2 tablespoons raspberry preserves
1 teaspoon vanilla extract
1/8 teaspoon almond extract
Dash salt

1. Beat butter in large bowl at low speed until soft; slowly beat in powdered sugar. Beat in all remaining ingredients at high speed 3 minutes or until light and fluffy. 

1 3/4 cups

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