• Prep:
  • Total Time:
  • Yield: Makes 30 sandwiches

Source: Body+Soul, December 2009


  • 3/4 cup slivered almonds
  • 3/4 cup sugar
  • 2 cups white whole-wheat flour, plus more for dusting
  • 7 1/2 ounces (1 stick plus 7 tablespoons) cold unsalted butter, cut into pieces
  • 3 large egg yolks
  • 2 tablespoons juice and 1 1/2 teaspoons finely grated lemon zest
  • 3/4 cup heavy cream
  • 8 ounces bittersweet chocolate, coarsely chopped
  • 3/4 cup apricot jam


  1. Pulse almonds and sugar in a food processor until the texture of coarse meal. Transfer to a bowl. Pulse flour and butter in food processor until the consistency of coarse meal. Add yolks and lemon juice; pulse. Add almond mixture and lemon zest and pulse until dough comes together. Remove from processor and knead once or twice to combine. Pat into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours and up to overnight.

  2. Preheat oven to 350 degrees. On a lightly floured surface, roll out dough 1/4-inch thick. Using a 2-inch round cookie cutter, cut rounds and place on a parchment-lined baking sheet. Bake until golden brown on edges, about 18 minutes. Let cool.

  3. While cookies are baking, bring cream to a boil and pour over chocolate. Let stand 5 minutes; stir until smooth. Let cool. Whisk until thick.

  4. Spread 1 teaspoon jam onto one cookie, then sandwich with a second cookie. Spread with a bit of ganache on top. Chill before serving.


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