Hausfreunde

This classic German recipe calls for dipping buttery almond-apricot sandwich cookies in bittersweet chocolate. The phenomenal results are well worth the effort.

Photo by Andrei F.
Adapted from foodandwine.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • 2

    cups all-purpose flour

  • 1/4

    cup plus 1 tablespoon granulated sugar

  • 1/4

    teaspoon kosher salt

  • 1 1/2

    sticks cold unsalted butter, cubed

  • 1

    large egg, beaten

  • 1/2

    teaspoon pure vanilla extract

  • 1/2

    About 1/2 cup apricot jam

  • 7

    ounces almond paste

  • 3/4

    cup confectioners’ sugar

  • 5

    ounces bittersweet chocolate, chopped

  • 24

    walnut halves, toasted

Directions

In a food processor, pulse 
the flour with the granulated sugar and salt. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces remaining. Add the egg and vanilla and pulse until the dough just comes together. Scrape out onto a work surface and pat into a disk. Wrap in plastic and refrigerate until chilled, about 1 hour.
 Preheat the oven to 350° and line 2 large rimmed baking sheets with parchment paper. On a lightly floured work surface, roll out the dough 1/4 inch thick. Using a 2-inch round cookie cutter, stamp out cookies as close together as possible; transfer to the prepared baking sheets. Gather the scraps, re-roll and stamp out more cookies. You should have a total of 48.

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