Solid almond-butter discs paired around a thin apricot-jam layer, an Italian-style home sandwich cookie.
Almond Apricot Sandwich Cookies
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 156 minutes: 45 hands-on, 45 chilling or resting, 36 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring tools
- Mixing bowl and spatula
- Two parchment-lined 13 × 18-inch baking sheets
- Cooling rack
- Rolling pin and parchment sheets
- 2-inch round cutter
- One additional parchment-lined baking sheet, three sheets total
- Small spreading spoon
Solid almond-butter discs paired around a thin apricot-jam layer, an Italian-style home sandwich cookie.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Make the almond short dough
- 1Make the almond short doughStir butter and powdered sugar until smooth. Mix in egg, vanilla and salt, then fold in both flours. Press gently into a slab, wrap and refrigerate for 30 minutes.
Cut forty solid discs
- 2Cut forty solid discsRoll between parchment to 3/16 inch thick. Cut 40 solid rounds using a 2-inch cutter, rerolling scraps once. Do not cut windows in the tops. Dough weight is about 12.5 g per disc; cutter geometry affects yield. Divide among three lined sheets with 1/2-inch gaps and refrigerate for 15 minutes.
Bake three sheets
- 3Bake three sheetsHeat the oven to 350°F (177°C) conventional or 325°F (163°C) fan. Bake sheets separately on the middle rack for 10–12 minutes each, allowing 36 minutes for all batches. Edges and bases should be pale gold, with lightly colored tops.
Cool and pair
- 4Cool and pairRest each sheet for 5 minutes, then cool the discs on a rack for 25 minutes. Match the 40 cold discs into 20 pairs. Spread 6 g apricot jam on the flat underside of one disc in each pair and cover with the other disc. Assembly is included in hands-on time; allow 30 minutes cooling after the last batch.
Chef’s Science & Pro Tips
Ingredient science
Fine almond flour gives a delicate crumb without breaking the thin discs.
Technique & texture
Keep all tops solid; the filling appears as a narrow seam at the side.
Finishing & serving
Use thick jam and match similar-sized discs before assembling.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 2 days | Keep airtight in a cool room and follow the filling label if it gives a shorter limit. |
| Refrigeration | Up to 5 days total | Store airtight; include previous room-temperature storage and obey a shorter filling-label limit. |
| Raw freezing | Up to 1 month | Freeze unfilled dough airtight; thaw in the refrigerator before shaping and baking. |
| Baked freezing | Up to 1 month, unfilled | Freeze fully cooled unfilled cookies; add the measured filling after thawing. |
| Restoring | Before serving | Thaw plain cookies covered at room temperature, then add the measured filling. |
Notes
- Pair 40 cold solid discs into 20 sandwiches and add exactly 6 g thick jam per pair. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 20; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
Does the yield include individual halves?
The yield is 20 finished sandwiches made from 40 baked discs.
Are these baci di dama?
No. They use flat rolled discs and apricot jam rather than small domed nut halves joined with chocolate.
Why did the cookies soften after filling?
Jam transfers moisture into the almond crumb. Fill close to serving if you prefer firmer discs.
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Send this recipe to someone who loves to bake.
