Almond Bags

5 from 5 votes
Prep Time 20 minutes
Cook Time 45 minutes
Rest Time 4 hours
Total Time 5 hours 5 minutes
Course Dinner
Cuisine European
Servings 26 people



  • 200 g Butter
  • 125 g Sugar
  • 1 Egg size L.
  • 300 g Flour
  • 100 g Almonds with skin, ground
  • 1 tbsp Cinnamon
  • 1 pinch Salt


  • 120 g Almonds with skin, ground
  • 200 g Almonds with skin, chopped
  • 100 g Dark chocolate chopped into small pieces
  • 3 Egg white Gr. L.
  • 1 pinch Salt
  • 1 tsp struck Tartar baking powder
  • 100 g Sifted powdered sugar
  • Some powdered sugar for dusting



  • Beat the butter and sugar until foamy until the mixture is whitish and the sugar has dissolved. Then stir in the egg and cinnamon. Sift the flour into a bowl and mix with the almonds and salt. Then add to the butter mixture and stir with the paddle of the hand mixer until a crumbly mixture is formed. Then knead this quickly with your hands and knead into a smooth, slightly greasy dough, divide it and roll out each portion between two layers of baking paper 4 mm thin. Place both sheets of dough on a smooth, firm surface and allow to cool and set for approx. 4 hours. (ideal would be overnight).

Filling and finishing:

  • Possibly finely chop the 200 g almonds (with skin). Likewise the dark chocolate. Then beat the egg white with a pinch of salt until stiff. When it starts to set, first stir in the tartar baking powder and then gradually add the powdered sugar. The mass should be very firm and shiny and the tips must stop when you pull out the stirring hook. Now fold in the ground and chopped almonds and finally the chopped chocolate.
  • Preheat the oven to 200 ° O / bottom heat and line a tray and 2 large pads with baking paper or foil.
  • Take one of the firm dough sheets out of the refrigerator, cut out circles (with or without a wavy edge) of 8 cm and place them on the baking sheet - and then on the supports. Since they are folded up, they have to rest for a few minutes at room temperature so that they become a little bendable again and do not break. Then put a tablespoon of the filling on one half and lift the other side of the circles with the help of a knife and fold over. Make the others in the same way during the baking time of the first tray. Knead the leftover dough briefly again, roll out again between the paper, cool and process further. Do this until the dough is used up.
  • The baking time is 12 - 15 minutes per tray on the 2nd rail from the bottom. Dust the slightly warm pockets with powdered sugar after baking.
  • When stored dry and tightly closed, the almond pockets keep for a long time and keep their crispness. So you always have something for your afternoon coffee .............. 😉
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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