Almond Bonbons

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Hands-on time:
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Yield: 60 bonbons

Recipe photo

Although not traditional bonbons, if you love the flavor of almonds, you'll love these cookies from our Cookie Companion book. We enrobe almond filling in a tender shortbread dough, bake, and top it off with dark chocolate glaze. Wow!

Almond Bonbons

star rating (4) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 60 bonbons
Published: 09/19/2012




  • 1/2 cup almond paste
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon almond extract
  • 1/4 cup confectioners' sugar
  • 1/2 cup soft, fresh breadcrumbs


  • 1 1/4 cups semisweet chocolate chips
  • 2 tablespoons unsalted butter
  • 2 tablespoons light corn syrup
  • sliced almonds or sugar pearl decorations for topping, optional

Tips from our bakers

  • If you're partial to hazelnut flavor, use praline paste in place of the almond paste, and omit the almond extract in the filling.
  • Marzipan can be substituted for the almond paste and confectioners' sugar in the filling.


1) Preheat the oven to 350°F. Line two baking sheets with parchment paper (for easy cleanup), or leave them unlined; they don't need to be greased.

2) To make the dough: In a medium-sized mixing bowl, beat the butter until light.

3) Add the sugar, vanilla, and salt, and beat until fluffy.

4) Add the flour and stir until a firm dough forms.

5) To make the filling: Crumble the almond paste into a small bowl. Beat in the butter, extract, and sugar.

6) When the mixture is smooth, add the breadcrumbs and mix until blended.

7) To shape the cookies: Roll the filling into 1/4 teaspoon-sized balls.

8) Break off a teaspoon-sized piece of dough, and use your thumb to make an indentation in the center.

9) Place the ball of filling in the indentation, then bring the dough up and over to enclose it, rolling it in your hands to make a smooth ball.

10) Repeat with the remaining filling and dough. Place the bonbons on the prepared baking sheets.

11) Bake the bonbons for 14 minutes. They won't brown; that's OK.

12) Remove the bonbons from the oven, and let them cool on the baking sheet for 10 minutes (they're quite fragile while hot) before transferring to a rack to cool completely.

13) To make the glaze, melt the chocolate in a microwave, double boiler, or saucepan set over low heat.

14) Add the butter and corn syrup, stirring until smooth and glossy.

15) Dip the tops of the cooled bonbons in the glaze. If the glaze thickens, reheat it briefly, then continue dipping. Top each with almond slices or sugar pearls, if desired.

16) Let the bonbons sit for several hours, or until the glaze hardens. Store them in an airtight container at room temperature for several days; freeze for longer storage.

Yield: 60 bonbons.


  • star rating 12/24/2012
  • lmichaels from KAF Community
  • I always make some almond paste cookies for Christmas. These were it this year. I used some fake powdered sugar and substituted some raw sugar syrup since I don't have any white sugar or corn syrup in the house. They turned out great. At the very end went I tried to reheat the glaze for about the 4th time, it lost it's sheen but those last few I ate as samples :) I spread the glaze with a small pallet knife. I wish I could add a photo! They are very good looking cookies. I'm not sure how hard the glaze has set and it's been overnight. I will probably take only one layer to Christmas.
  • star rating 12/23/2012
  • M Prinke from Elgin, IL
  • Very rich and a little difficult to stuff, but the result is very tasty!
  • star rating 12/18/2012
  • Birkit from Minneapolis, MN
  • I had the same problem as the first review with the icing getting grainy, but that was OUR FAULT; we let it get too hot. Oh well, we still got some chocolate on each bonbon and they still tasted AMAZING. DO NOT be daunted by this three-part recipe. It is a snap and yields spectacular results with a HUGE wow-factor. My only caution is for anyone making these for a cookie exchange: they are delicious, but small-bite-sized. So plan ahead and give away more than a dozen (maybe 18?). Or if folks complain, tell them they're getting quality over quantity. Come on, who else in your cookie exchange is making filled cookies with chocolate?! This is a rock star cookie.
  • star rating 12/12/2012
  • Geral from Finger Lakes area, NY
  • The cookies tasted great but the frosting was not smooth and glossy. I followed the recipe exactly and it looked very grainy until I spread it on each cookie with a knife - it was never a consistency that I could dip the cookies into it. Also, it was hard to make it stick to the cookies as it seemed to want to slide off. It was worth the work as the cookies were delicious but frosting the cookies wasn't as simple as it sounded.
    The frosting may have lost its gloss due to the chocolate being over-heated or the corn syrup being omitted. ~Amy

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