Whoopie Pies


Ingredients Preparation
  • 3ounce
    Almond Flour Blanched - 25# carton
  • 2ounce
    White rice flour
  • 1ounce
    Dutch-processed cocoa powder
  • 2ounce
    Tapioca starch
  • 1teaspoon(s)
    baking soda
  • 1teaspoon(s)
  • 1teaspoon(s)
    xanthan gum
  • 4ounce
    butter room temperature
  • 6ounce
    Dark brown sugar
  • 1As needed
    large egg(s)
  • 1teaspoon(s)
    vanilla extract
  • 1cup(s)
  • 1teaspoon(s)
    Cider vinegar


Ingredients Preparation
  • 4ounce
    softened unsalted butter
  • 1ounce
    Trans-fat free vegetable shortening
  • 7ounce
    Marshmallow cream
  • 0.75cup(s)
    powdered sugar
  • 1teaspoon(s)
    vanilla extract
  • as neededAs needed
    Almonds Granulated Blanched - 25# carton


  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.

Get in Touch