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Almond Cream Confections Recipe

Sue Behringer

Almond Cream Confections

by Conny Rush



½ cup butter

¼ cup sugar

2 tablespoons cocoa

2 teaspoons vanilla extract

¼ teaspoon salt

1 egg, slightly beaten

1 cup slivered almonds, toasted and chopped (Trader Joe’s carries toasted slivered almonds…eliminates one step!)

1 ¾ cups vanilla wafer crumbs

½ cup flaked coconut

Cream filling (see below)

2 (1-ounce) squares semisweet chocolate (was missing this for the Campus Club reception; not required but makes a nice appearance)


Combine butter, sugar, cocoa, vanilla, salt and egg in a heavy saucepan; cook over low heat, stirring constantly, until butter melts and mixture begins to thicken. Remove from heat; add almonds and next two ingredients, stirring well. Press firmly into an ungreased 9-inch square pan; cover and chill.

Spread Cream Filling over almond mixture; cover and chill. Cut into squares. Remove from pan and place about ½ inch apart on a baking sheet; set aside.

Place chocolate in a zip-top heavy-duty plastic bag; seal. Submerge in hot water until chocolate melts. Using scissors snip a tiny hole in end of bag; drizzle chocolate over Cream Filling.

Yield: 3 dozen.


Cream Filling

1/3 cup butter, softened

1 egg (or egg white powder and warm water; follow package directions)

½ teaspoon vanilla extract

2 ½ to 3 cups sifted powdered sugar


Cream butter, beating at high speed of an electric mixer. Add egg and vanilla; mix well. Slowly add sugar, mixing until smooth.