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.
Apricot-Almond Sandwich Cookies
From EatingWell: 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.
2 Reviews for Apricot-Almond Sandwich Cookies
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.