Description
Almond and lemon shortbread cookies with apricot filling and chocolate frosting.
Ingredients
- FOR THE COOKIES:
- 2 cups Flour
- ½ teaspoons Baking Powder
- ¼ teaspoons Salt
- 1 cup Butter, Unsalted, Cold
- 1 cup Ground Blanched Almonds
- ¾ cups Sugar
- 1 Tablespoon Lemon Juice
- 1 teaspoon Grated Lemon Peel
- FOR THE FILLING:
- ½ cups Apricot Jam
- FOR THE FROSTING:
- 4 ounces, weight Semisweet Chocolate
- 1 Tablespoon Butter
- 1 cup Slivered Almonds
Preparation
Sift flour with baking powder and salt. Cut 1 cup butter in small pieces. Add butter, ground almonds, sugar, lemon juice and rind to flour, Knead with hands until dough is very smooth and firm. Chill for at least 2 hours.
Roll small parts of dough between waxed paper to 1/8″ to 1/4″ thickness; dough is easier to roll if it is left out of refrigerator for at least 15 minutes. Cut into 1″ or 2″ rounds. Bake cookies on greased and floured cookie sheets, or on parchment paper covered sheets, in moderate oven (350ºF) 10 minutes, or until golden. Remove cookies carefully. Very thin cookies are fragile.
After cooling, put 2 cookies together with jam in between, sandwich fashion.
For the frosting:
Melt chocolate and butter over hot, not boiling, water. Beat until smooth. If necessary, add more butter or up to 1 tablespoon hot water to achieve spreading consistency.
Frost tortelettes on top and sides. Decorate tops with slivered almonds immediately. while frosting is still soft. Cool thoroughly before storing. Will freeze up to 1 month.
