Almond-Apricot Sandwich Cookies

If you’re looking for cookies that are quick and easy but look like anything but, look no further. And, honestly, aren’t we always looking for those kinds of desserts?

These little almond cookies are not too sweet. And, actually, they’re pretty tasty on their own. They can be made in one bowl. That’s always a plus, but especially so when I’m doing so much baking.

Almond-Apricot Sandwich Cookies are simple almond cookies surrounding sweet apricot preserves. A wonderful flavor combination!

For the filling, I like to use apricot preserves. Their sweetness works perfectly with the almond cookies, resulting in delicious, delicate cookies.

I consider this a great “last minute” recipe. You are likely to have the ingredients on hand and can have them whipped up quickly.

Almond-Apricot Sandwich Cookies

Prep Time: 25 minutes

Cook Time: 15 minutes

Yield: 20 sandwich cookies (40 cookies)

Almond-Apricot Sandwich Cookies


  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 & 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted almonds, chopped
  • 1/4 cup apricot preserves


Preheat oven to 350°. Line baking sheets with parchment paper or silicone liners.

Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add egg and vanilla and mix well. Reduce mixer speed to low and gradually add flour and salt, beating just until combined. Stir in almonds.

Using a tablespoonful of dough, roll into balls and place about 2 inches apart on prepared pans. Flatten each cookie slightly.

Bake, one pan at a time, 12-15 minutes, or until lightly browned. Cool on pans for 5 minutes. Then, transfer to wire racks to cool completely.

Spread about 1/2 teaspoon of apricot preserves on the bottom side of half of the cookies so that the preserves are almost to the edges and is about 1/8-inch thick. Top with remaining cookies, so that the bottoms of each cookie face each other and the preserves spread just to the edges.

Depending on the consistency of your preserves, you may want to refrigerate cookies until about an hour before serving.

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  1. jaime @ sweet road December 6, 2012 Reply

    Almonds and apricots are a great combo… a little bit of sweet, salty, fruity, nutty, and savory all in one!

  2. Im At Home Baking December 6, 2012 Reply

    Mmm, these sound very delicious and they look cute too!

  3. Francesca December 6, 2012 Reply

    Thank you for sharing a lovely recipe; looking forward to making these soon hopefully. Thank you Jennifer.

  4. Shannan December 6, 2012 Reply

    I love you and I don’t even know you for the wonderful recipes you have brought to my house! You are the greatest food blogger I have ever had the pleasure of finding! And to think I found your blog because of a a speech project! Thank you so much for all the recipes you create and share!


  5. Tahnycooks December 6, 2012 Reply

    Yum! These look like a great midnight snack!

  6. JEP December 6, 2012 Reply

    This recipe will be perfect for the work carry-in next week. The cookies seem to have a holiday flare about them. My co-workers will be pleased I am NOT bringing my usual ginger crinkles!

  7. vanillasugarblog December 6, 2012 Reply

    girl I’m always looking for quick & easy that looks like it took all day!
    love the apricot middle.

  8. e / dig in hobart December 9, 2012 Reply

    these look wonderfully buttery – perfect with a cup of tea. i could eat one(or two) right now!

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