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