Are you amazing? Share with Facebook & Google+

Almond Apricot and Chocolate Sandwich Cookies

Saved in 13 recipe boxes and 9 cookbooks
Photo of Almond Apricot and Chocolate Sandwich Cookies
Hover to discover
add your photo of this recipe! Photo of Almond Apricot and Chocolate Sandwich Cookies Photo of Almond Apricot and Chocolate Sandwich Cookies Photo of Almond Apricot and Chocolate Sandwich Cookies Photo of Almond Apricot and Chocolate Sandwich Cookies

These beautiful sandwich cookies are very tasty too, they can be a great gift for holidays. Feel free to use any your favorite fruit jam to replace apricot jam.

. Prep
10 min.
60 min.
Ready In
95 min.
12 servings
Trans-fat Free, Low Sodium
Metric measurements


For the cookies:
3/4cup almonds whole*
1 1/4cups pastry flour, whole wheat or white whole wheat
1/2cup butter, unsaltedVideo softened
1/3cup sugarVideo
1/4teaspoon salt
For the filling and glazing:
1/2cup apricot preserves (jam) *
3 1/4ounces chocolate bittersweet, chopped or 1/2 cup chocolate chips, bittersweet
1tablespoon butter, unsaltedVideo
1tablespoon milk, low-fatVideo
1 1/2teaspoons corn syrup, light
* not incl. in nutrient facts


For the cookies:

Position rack in center of oven ; preheat to 350°F.

Line a large baking sheet with parchment paper or a nonstick baking mat.

Process almonds in a blender in 2 batches until finely ground.

Transfer to a large bowl and add flour, butter, sugar and salt.

Knead the mixture with your hands until well blended.

Gather the dough into a ball; divide it into 2 portions.

Working with one portion at one time, roll the dough between 2 sheets of wax paper until 1/8 inch thick.

Cut out cookies using a 2-inch circular cookie cutter.

Using a metal spatula, place them 1/2 inch apart on the prepared baking sheet. (If you like, cut out the centers of half the cookies using a 1-inch any kind of shape cutter.)

Gather the scraps, reroll and continue cutting out cookies until the dough is finished.

Then the second portion of dough.

Bake the cookies, one batch at one time, until puffed and beginning to color, 10 minutes.

Cool on the pans for 3 minutes before transferring to a wire rack.

For the filling and glazing cookies:

Spread preserves on half the cookies; top with the remaining cookies to make sandwiches.

Melt chocolate and 1 tablespoon butter in a double boiler over hot water.

Change the heat to the low temperature to keep the chocolate melted; stir in milk and corn syrup until smooth.

Line 2 or 3 baking sheets with wax paper.

Dip each sandwich cookie halfway into the chocolate, then place on the wax paper.

When all the cookies are dipped, refrigerate until the chocolate has set, at least 1 hour or longer.


First published: last updated: 2014-12-16

4 stars - based on 1 ratings, best: 5, worst: 0, reviews: 1

Reviews Add a review


about 5 years

This recipe needs a little bit care, but these sandwich cookies are great taste and look wonderful, I used different kinds of 1-inch cutter, made several kinds of different looking, and they are all very nice.

Post your own review

Nutrition Facts

Serving Size 40g (1.4 oz)
Amount per Serving
Calories 19054% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 53mg 2%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 5% Vitamin C 0%
Calcium 1% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

Feature Recipe

Custom Search