Originally from Vienna, very elegant and a family favorite…
1/2 lb. (1 2/3 cups) blanched almonds (slivers or whole)
3/4 lb. (1 1/2 cups) cold unsalted butter
3/4 cup white sugar
3/4 lb or 2 1/3 cups bleached all purpose flour
6 oz. or 3/4 cup apricot jam
1/2 lb. semi-sweet chocolate morsels (Callebaut if possible, Hershey’s is okay)
1 tbsp. Crisco
2″ or 2 1/2″ round cookie cutter
Grind the nuts with sugar until very fine. Cut butter into the flour and nut mixture until it starts to clump. Smear with the heel of your hand until it can be pushed into a ball. OR mix butter and nut mixture for 1 minute and fold in the flour. divide into 2 portions and chill 10 minutes. Sprinkle with 1 tsp. more flour. Roll out between sheets of wax paper until 1/4″ thick, place on cookie sheets and chill for 1 hr or freeze for 30 minutes. Do not roll too thinly.
Line cold cookie sheets with parchment paper cut to size. Remover wax paper from one portion and cut out cookies close to each other and transfer to line cookie sheet 1″ apart. Reroll scraps. Bake on middle rack in a preheated 350F oven 10-12 minutes, tops should remain yellow, bottoms will be golden brown. Let cool before removing. Turn half the cookies over so that the bottoms are facing up. Heat the apricot jam until slightly warm and runny. Drop a small tsp of jam in the center of each cookie and over with another cookie, bottom to bottom. Press down gently. Jam should not reach the edge of the cookie.
Melt chocolate in a double boiler with crisco (for shine). Remove and tilt pot and dip each cookie top, cover only half way with chocolate. Lay on lined cookie sheet 1″ apart. Refrigerate to harden if you are in a warm country but that will reduce the gloss. Serve same day. Makes approximately 24-30 cookies.
(Marketman’s note: They sound absolutely fabulous. And while I have enjoyed them several times at Sister’s I have never made these myself… and I think I will attempt them for a Christmas Eve dinner this year.)
Recipe is Sister’s. Photo is Nephew’s.