Apricot-Almond Sandwich Cookies

2 Reviews
From: EatingWell Magazine December 2006

Elegant and delicious, these cookies are the perfect addition to your holiday spread. For a variation, try with raspberry preserves; you can show off the jewel-like filling by cutting the center out of half of the cookies. If giving these as a gift, be sure to pack them carefully with a layer of wax paper between each cookie.

Ingredients 24 servings

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  • Cookies
  • 3/4 cup whole almonds
  • 1 1/4 cups white whole-wheat flour, (see Note)
  • 1/2 cup unsalted butter, softened
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • Filling & glaze
  • 1/3 cup apricot preserves
  • 1/2 cup bittersweet chocolate chips, or 3 1/4 ounces bittersweet chocolate, chopped
  • 1 tablespoon unsalted butter
  • 1 tablespoon low-fat milk
  • 1 1/2 teaspoons light corn syrup

Preparation

  • Active

  • Ready In

  1. To prepare cookies: Position rack in center of oven; preheat to 350 °F. Line a large baking sheet with parchment paper or a nonstick baking mat (see Tip).
  2. Process almonds in a blender in 2 batches until finely ground. Transfer to a large bowl and add flour, 1/2 cup butter, sugar and salt. Knead the mixture with your hands until well blended. (The dough will be dry.) Gather the dough into a ball; divide it into 2 portions.
  3. Working with one portion at a time, roll the dough between 2 sheets of parchment or 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 cutter.) Gather the scraps, reroll and continue cutting out cookies until the dough is gone. Repeat with the second portion of dough.
  4. Bake the cookies, one batch at a time, until puffed and beginning to color, 8 to 10 minutes. Cool on the pans for 5 minutes before transferring to a wire rack to cool completely.
  5. To fill & glaze cookies: Spread preserves on half the cookies; top with the remaining cookies to make sandwiches.
  6. Melt chocolate and 1 tablespoon butter in a double boiler over hot water. Remove from the heat; stir in milk and corn syrup until smooth. Line 2 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, 20 to 30 minutes.
  • Make Ahead Tip: Prepare through Step 4 up to 2 days ahead.
  • Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 124 calories; 7 g fat(3 g sat); 1 g fiber; 14 g carbohydrates; 2 g protein; 2 mcg folate; 11 mg cholesterol; 6 g sugars; 135 IU vitamin A; 0 mg vitamin C; 3 mg calcium; 1 mg iron; 26 mg sodium; 20 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 other carbohydrate, 1 fat

Reviews 2

December 29, 2012
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By: EatingWell User
Delicious but crumbly This isn't the sweetest cookie so don't be afraid to use a sweet jam. The previous commenter is right, though; the dough is very difficult to work with because it's so dry and crumbly. I didn't coat the cookies in chocolate - an extra step for already time-consuming cookie - but it didn't matter, because the flavor was fantastic without it. I used homemade blueberry jam. The cookies tasted really good and looked nice, but nowhere near as perfect as the picture. Overall, a tasty cookie good for special occasions that I won't ever make again. Pros: Excellent flavor, low in fat Cons: Dough is hard to work with
December 22, 2009
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By: EatingWell User
The flavor is wonderful, but I had a hard time making these cookies. The dough was hard to keep together when rolling out and had to be rerolled several times in order to make the cookies. I didn't take the second batch off the cookie sheet soon enough and they all broke apart. Rather than waste them, I crumbled them up and added a little of the apricot jam and formed them into a rectangle. I frosted the top with the chocolate and was able to cut them into small squares. Delicious! I would love to hear how others made out. If there were some way to make these into bar cookies, it might be easier.