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Apricot-Almond Sandwich Cookies

Source: © EatingWell Magazine
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Rating: 1   Reviews: 2 See Reviews
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Active Time:  1 Hour
Total Time:  1 Hour 45 Minutes
  about 2 dozen cookies
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.

Make Ahead Tip: Prepare through Step 4 up to 2 days ahead.
For 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
For 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

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.
Apricot-Almond Sandwich Cookies Recipe at
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.

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.

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.

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.

To fill & glaze 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. 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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   about 2 dozen cookies
Calories: 125
Fat. Total: 7g
Protein: 2g
Carbohydrates, Total: 14g
Fat, Saturated: 4g
Fiber: 1g
Cholesterol: 11mg
Sodium: 26mg
% Cal. from Fat: 50%
Spotlight Recipe Review See all 2 reviews »

Rating: 1
by: Margie Reviewed: 04/20/2011
problems with this recipe
The cookies would not hold together rolling and cutting just crumbled. Need more liquid to bind the flour sugar butter. taste is ok, I threw out the print
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