Ingredients
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3/4 c. blanched almonds
1 1/4 c. all-purpose flour
1/2 c. butter, softened
1/3 c. sugar
1/4 tsp. salt
1/4 c. apricot preserves
Preparation
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In covered blender or food processor, blend half of the almonds at one time until finely ground.
Measure flour, butter, sugar and salt into large bowl.
Add ground almonds.
With hands, knead ingredients until well blended (dough will be very dry). Preheat oven to 350\u00b0.
Roll out half of dough at a time between two sheets of wax paper.
With a 1/2-inch round cutter, cut out cookies, place 1/2 inch apart on ungreased cookie sheets.
Bake 8 minutes or until golden brown.
Remove with spatula to wire racks; cool.
Evenly spread a bit of apricot preserves on half the cookies.
Top with remaining cookies.
Prepare Chocolate Glaze. Dip filled cookies edgewise into chocolate mixture to cover 1/2 cookie.
Place on waxed paper to dry.
Store in refrigerator. Makes 3 1/2 to 4 dozen.
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