Apricot-Almond Sandwich Cookies

  • Active Time 1h
  • Total Time 1h 45m
  • Rating ****

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.


To prepare the cookies: Position a rack in the center of the oven; preheat to 350 degrees F. Line a large baking sheet with parchment paper or a nonstick baking mat.

Process the almonds in a blender in two batches until finely ground. Transfer to a large bowl and add the flour, 1/2 cup butter, the 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 two portions.

Working with one portion at a time, roll the dough between two 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 the cookies: Spread the preserves on half the cookies; top with the remaining cookies to make sandwiches.

Melt the chocolate and 1 tablespoon butter in a double boiler over hot water. Remove from the heat; stir in the milk and corn syrup until smooth. Line two 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 Publisher. All rights reserved.

RecID 9087

nutrition information per serving

125 calories; 7g total fat; 4g total saturated fat; 11mg cholesterol; 26mg sodium; 14g carbohydrates; 1g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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