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Almond Apricot and Chocolate Sandwich Cookies


Saved in 14 recipe boxes and 10 cookbooks
Almond Apricot and Chocolate Sandwich Cookies Almond Apricot and Chocolate Sandwich Cookies Almond Apricot and Chocolate Sandwich Cookies 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.

Yield

12

servings

Prep

10

min

Cook

60

min

Ready

95

min

Trans-fat Free, Low Sodium
 

Ingredients

For the cookies:
¾ cup almonds
whole
*
cups pastry flour, whole wheat
or white whole wheat
½ cup butter, unsalted
softened
cup sugar
¼ teaspoon salt
For the filling and glazing:
½ cup apricot preserves (jam)
*
ounces chocolate
bittersweet, chopped or 1/2 cup chocolate chips, bittersweet
1 tablespoon butter, unsalted
1 tablespoon milk, low-fat
teaspoons corn syrup, light
* not incl. in nutrient facts

Directions

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 ⅛ inch thick.

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

Using a metal spatula, place them ½ 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.

Serve.

First published: last updated: 2015-08-04

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

Reviews

+4

almost 6 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.

Comments

 

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?
 

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