Viennese Sandwich Cookies – a delicious recipe with blanched almonds, flour, butter, sugar, salt, apricot preserves. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In covered blender or food processor, blend half of the almonds at one time until finely ground.
2
Measure flour, butter, sugar and salt into large bowl.
3
Add ground almonds.
4
With hands, knead ingredients until well blended (dough will be very dry). Preheat oven to 350u00b0.
5
Roll out half of dough at a time between two sheets of wax paper.
6
With a 1/2-inch round cutter, cut out cookies, place 1/2 inch apart on ungreased cookie sheets.
7
Bake 8 minutes or until golden brown.
8
Remove with spatula to wire racks; cool.
9
Evenly spread a bit of apricot preserves on half the cookies.
10
Top with remaining cookies.
11
Prepare Chocolate Glaze. Dip filled cookies edgewise into chocolate mixture to cover 1/2 cookie.
12
Place on waxed paper to dry.
13
Store in refrigerator. Makes 3 1/2 to 4 dozen.
826
kcal
Calories
48
g
Fat
87
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3/4 c. blanched almonds, 1 1/4 c. all-purpose flour, 1/2 c. butter, softened, 1/3 c. sugar, and more.
Yes, Viennese Sandwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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