Almond Apricot & 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 servingsPrep
10 minCook
60 minReady
95 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cookies | |||
| ¾ | cup |
almonds
whole |
*
|
| 1 ¼ | cups |
whole-wheat pastry flour
or white whole wheat |
|
| ½ | cup |
butter, unsalted
softened |
|
| ⅓ | cup |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| For the filling and glazing | |||
| ½ | cup |
apricot preserves (jam)
|
*
|
| 3 ¼ | ounces |
chocolate
bittersweet, chopped or 1/2 cup chocolate chips, bittersweet |
|
| 1 | tablespoon |
butter, unsalted
|
|
| 1 | tablespoon |
milk, low-fat
|
|
| 1 ½ | teaspoons |
light corn syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cookies: | |||
| 177 | ml |
almonds
whole |
*
|
| 296 | ml |
whole-wheat pastry flour
or white whole wheat |
|
| 118 | ml |
butter, unsalted
softened |
|
| 79 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| For the filling and glazing: | |||
| 118 | ml |
apricot preserves (jam)
|
*
|
| 93.9 | ml/g |
chocolate
bittersweet, chopped or 1/2 cup chocolate chips, bittersweet |
|
| 15 | ml |
butter, unsalted
|
|
| 15 | ml |
milk, low-fat
|
|
| 7.5 | ml |
light corn syrup
|
|
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.
