Lemon-Apricot Sandwiches
Source: Martha Stwward Living Magazine
Yield: 20
Ingridents:
- 1/2 cup almond flour
- 1/2 all-purpose flour
- 1/4 corn starch
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup confectioner's sugar, plus more for dusting
- 2 tablespoons granulated sugar
- Finaly grated zest of 2 lemons, plus 2 tablspoons fresh lemon juice
- 1/2 cup apricot jam
- Preheat oven to 350F, Whisk flours, corn starch, and slat in a medium bowl.
- Put butter, sugars, lemon zest, and 1 tablespoon lemon juice into the bowl of electric mixer fillted with the paddle attachment. Mix on medium speed until fluffy, about 3 minutes. Reduce speed to low. Add flour mixte in 3 batches, mixing well after each addition. Cover dough with plastic wrap; refrigerate 30 minutes.
- Place cold dough between 2 pieces of parchment paper, and roll out to 1/8 inch thick. Transfer dough on parchment to a baking sheet; freeze 10 minutes.
- Using a fluted 1 7/8-inch round cutter, cut out dough; transfer to parchment-lined baking sheets. Reroll scrapes, and cut out. Bake until pale golden, 10 to 11 minutes. Let cool slightly on the sheets on wire racks. Transfer cookies to racjs to cool completely.
- Using a rubber spatula, press the jam through a fine sieve into a small bowl,. Stir in remaining tablespoon lemon juice. Spread 1 teaspoon jam mixture on flat side of half the cookies, and sandwich with the remaining cookies. Dust with confectioners' sugar.
- You can substitute other varieties of jam for the apricot.
- Unfilled cookies can be stored in an airtight container up to three days. ejoy filled ones the day you assemble them.
