Lemon Apricot Sandwiches Recipe

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Lemon-Apricot Sandwiches

Recipe Summary

Yield: Makes 20

Ingredients

Ingredient Checklist

1/2 cup almond flour

1/2 cup all-purpose flour

1/4 cup cornstarch

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1/4 cup confectioners’ sugar, plus more for dusting

2 tablespoons granulated sugar

Finely grated zest of 2 lemons, plus 2 tablespoons fresh lemon juice

1/2 cup apricot jam

      Cook's Notes

You can substitute other varieties of jam for the apricot. Unfilled cookies can be stored in an airtight container up to three days; enjoy filled ones the day you assemble them.

Gallery

Lemon-Apricot Sandwiches

Recipe Summary

Yield: Makes 20

Gallery

Lemon-Apricot Sandwiches

Recipe Summary

Yield: Makes 20

Recipe Summary

Yield: Makes 20

Makes 20

Ingredients

1/2 cup almond flour
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup confectioners’ sugar, plus more for dusting
2 tablespoons granulated sugar
Finely grated zest of 2 lemons, plus 2 tablespoons fresh lemon juice
1/2 cup apricot jam

Directions

Preheat oven to 350 degrees. Whisk flours, cornstarch, and salt in a medium bowl.

Put butter, sugars, lemon zest, and 1 tablespoon lemon juice into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy, about 3 minutes. Reduce speed to low. Add flour mixture 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 scraps, and cut out (you should have 40 rounds). Bake until pale golden, 10 to 11 minutes. Let cool slightly on sheets on wire racks. Transfercookies to racks 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 of the cookies, and sandwich with the remaining cookies. Dust with confectioners’ sugar.

      Cook's Notes

You can substitute other varieties of jam for the apricot. Unfilled cookies can be stored in an airtight container up to three days; enjoy filled ones the day you assemble them.

Cook’s Notes

You can substitute other varieties of jam for the apricot. Unfilled cookies can be stored in an airtight container up to three days; enjoy filled ones the day you assemble them.

Reviews (20)

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Reviews (20)

Add Rating & Review

6 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

Add Rating & Review

6 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

6 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

6 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

5 star values:
0
4 star values:
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3 star values:
4
2 star values:
0
1 star values:
0

Martha Stewart Member

Rating: Unrated

09/02/2011

                I wanted to mention that I rolled some of the last remaining dough into small balls, flattened slightly with a fork and dusted with confectioners sugar...this worked very well (much easier) and was still yummy - I actually preferred it.

Martha Stewart Member

Rating: Unrated

08/29/2011

                This was far more effort than necessary to make cookies! They are tasty - lemony/melt-in-your mouth/crunchy, but take far too long to keep chilled and handle because the dough is incredibly soft. Won't make them again, unfortunately.

Martha Stewart Member

Rating: Unrated

07/07/2011

                Once again the ole preheat oven when you are going to
                be chilling and freezing the dough  after the actual mixing
                time but I will be preheating while cutting the dough like
                I always do.  The recipe sounds delish and I am
                out to the kitchen to make them.  Mykele

Martha Stewart Member

Rating: Unrated

12/15/2010

                I haven't tried this yet, but I'm going to just substitute my favorite butter cookie recipe, and add a little almond extract and the lemon rind to it.  Hope it works!

Martha Stewart Member

Rating: Unrated

12/15/2008

                I ground the almonds too!  I read online that that is how to make "almond flour."
                I did that, but the dough stayed so sticky even though I refrigerated the dough for over an hour. The butter was at room temp.  Maybe it should have been cold?  I usually love Martha's recipes, and they always work.  Not this one. Too bad; they looked great.

Martha Stewart Member

Rating: Unrated

12/14/2008

                Followed recipe exactly.  Used a spice grinder to process almonds which worked great.  However the cookies spread and lost their shape even though dough was cold when baked!

Martha Stewart Member

Rating: Unrated

12/14/2008

                I know Trader Joes isn't everywhere, but they sell almond "meal" I think it's called.  Would that be close enough?

Martha Stewart Member

Rating: Unrated

12/14/2008

                I know Trader Joes isn't everywhere, but they sell almond meal, is that close enough?

Martha Stewart Member

Rating: Unrated

12/14/2008

                Where do you get almond flour??????/

Martha Stewart Member

Rating: Unrated

12/14/2008

                I can't wait to make them with the lemon  curd,I LOVE LEMON!!!
                Karen

Martha Stewart Member

Rating: Unrated

12/12/2008

                Erlinda-Lemon curd sounds perfect! Where do you get ginger jam?

Martha Stewart Member

Rating: Unrated

12/12/2008

                How about adding a little almond paste to flour?

Martha Stewart Member

Rating: Unrated

12/12/2008

                I'll bet they would be really good with a ginger jam - or lemon curd!!!! Can't wait to make these. Suggestion: Store unused almond flour in a glass canister in the refrigerator. Because of the oils, it could go rancid quickly - and almond flour ain't cheap!

Martha Stewart Member

Rating: Unrated

12/12/2008

                Almost any jam is great on Ritz crackers, too.

Martha Stewart Member

Rating: Unrated

12/12/2008

                Wow- Thanks so much for sending us your comment! I would have tried to be ceative, and to no avail!! You're awesome, maybe they can incorporate your comments as tips in that recipe.
                Carol   = )

Martha Stewart Member

Rating: Unrated

12/12/2008

                If you can't find almond flour, you should probably use a different cookie recipe. If you tried to use regular flour, the texture wouldn't be right-- almond flour has natural oils and is coarser than wheat flour. You could TRY to make your own almond flour in a food processor, but you would probably end up with almond butter instead. There are several other lemon cookie recipes on this site that do use regular flour and could be turned into sandwich cookies instead of trying to adjust this one.

Martha Stewart Member

Rating: Unrated

12/12/2008

                So you think that flour could be substituted with regular flour and perhaps add a little almond extract?  Or is it one of those flours that perform differently than all purpose?

Martha Stewart Member

Rating: Unrated

12/12/2008

                Health food stores carry almond flour.  Many supermarkets are now carrying it too.

Martha Stewart Member

Rating: Unrated

12/12/2008

                Where do you purchase almond flour?  I've never noticed it in any of my local supermarkets.

Martha Stewart Member

Rating: Unrated

12/12/2008

                These look great

Martha Stewart Member

Rating: Unrated

09/02/2011

                I wanted to mention that I rolled some of the last remaining dough into small balls, flattened slightly with a fork and dusted with confectioners sugar...this worked very well (much easier) and was still yummy - I actually preferred it.

Rating: Unrated

08/29/2011

                This was far more effort than necessary to make cookies! They are tasty - lemony/melt-in-your mouth/crunchy, but take far too long to keep chilled and handle because the dough is incredibly soft. Won't make them again, unfortunately.

Rating: Unrated

07/07/2011

                Once again the ole preheat oven when you are going to
                be chilling and freezing the dough  after the actual mixing
                time but I will be preheating while cutting the dough like
                I always do.  The recipe sounds delish and I am
                out to the kitchen to make them.  Mykele

Rating: Unrated

12/15/2010

                I haven't tried this yet, but I'm going to just substitute my favorite butter cookie recipe, and add a little almond extract and the lemon rind to it.  Hope it works!

Rating: Unrated

12/15/2008

                I ground the almonds too!  I read online that that is how to make "almond flour."
                I did that, but the dough stayed so sticky even though I refrigerated the dough for over an hour. The butter was at room temp.  Maybe it should have been cold?  I usually love Martha's recipes, and they always work.  Not this one. Too bad; they looked great.

Rating: Unrated

12/14/2008

                Followed recipe exactly.  Used a spice grinder to process almonds which worked great.  However the cookies spread and lost their shape even though dough was cold when baked!  


                    
                I know Trader Joes isn't everywhere, but they sell almond "meal" I think it's called.  Would that be close enough?  


                    
                I know Trader Joes isn't everywhere, but they sell almond meal, is that close enough?  


                    
                Where do you get almond flour??????/  


                    
                I can't wait to make them with the lemon  curd,I LOVE LEMON!!!
                Karen

Rating: Unrated

12/12/2008

                Erlinda-Lemon curd sounds perfect! Where do you get ginger jam?  


                    
                How about adding a little almond paste to flour?  


                    
                I'll bet they would be really good with a ginger jam - or lemon curd!!!! Can't wait to make these. Suggestion: Store unused almond flour in a glass canister in the refrigerator. Because of the oils, it could go rancid quickly - and almond flour ain't cheap!  


                    
                Almost any jam is great on Ritz crackers, too.  


                    
                Wow- Thanks so much for sending us your comment! I would have tried to be ceative, and to no avail!! You're awesome, maybe they can incorporate your comments as tips in that recipe.
                Carol   = )  


                    
                If you can't find almond flour, you should probably use a different cookie recipe. If you tried to use regular flour, the texture wouldn't be right-- almond flour has natural oils and is coarser than wheat flour. You could TRY to make your own almond flour in a food processor, but you would probably end up with almond butter instead. There are several other lemon cookie recipes on this site that do use regular flour and could be turned into sandwich cookies instead of trying to adjust this one.  


                    
                So you think that flour could be substituted with regular flour and perhaps add a little almond extract?  Or is it one of those flours that perform differently than all purpose?  


                    
                Health food stores carry almond flour.  Many supermarkets are now carrying it too.  


                    
                Where do you purchase almond flour?  I've never noticed it in any of my local supermarkets.  


                    
                These look great

All Reviews for Lemon-Apricot Sandwiches

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Lemon-Apricot Sandwiches

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Gallery#

Recipe Summary#

Ingredients#

#

Cook’s Notes#

#

#

Gallery

Recipe Summary

Ingredients

Cook’s Notes