Instructions

• 1. Sift together flour, almond powder, salt and cocoa powder. Set aside.
• 2. In a bowl, add the butter and powdered sugar. Mix well.
• 3. Add egg yolk and mix well.
• 4. Add the sifted flour from #1 into the butter mixture and mix well.
• 5. Make a ball shape with it and place on saran wrap. Then cover with another saran wrap so you can roll it : Roll the dough out to 2-3mm thick, using a rolling pin.
• 6. Let it sit in the fridge until it hardens, maybe for 30-60min, so that it will be easier to cut.
• 7. Remove from the fridge and cut 4-5cm circles in the dough, using a cookie cutter and place on the baking sheet.
• 8. Bake the cookies for about 8 to 9 min at 170℃. Do not overcook. Roll out the dough leftovers to 3mm again, and return to the fridge to make it firm. Repeat until all the dough is done.
• 9. Make the filling ice cream In a small bowl, add cream cheese, sweetened condensed milk and sugar and mix well. Add the whipped heavy cream and mix well.
• 10. Fill the filling mixture in a large pastry bag, fitted with a circle shape tip (about 1cm across). Pipe the filling cream onto a (bottom) cookie and cover with another (top) cookie. You've got your Oreo!
• 11. Let them sit in the freezer until firm.