Viennese Sandwich Cookies - blanched almonds

Method

• In covered blender or food processor, blend half of the almonds at one time until finely ground.
• Measure flour, butter, sugar and salt into large bowl.
• Add ground almonds.
• With hands, knead ingredients until well blended (dough will be very dry). Preheat oven to 350°.
• Roll out half of dough at a time between two sheets of wax paper.
• With a 1/2-inch round cutter, cut out cookies, place 1/2 inch apart on ungreased cookie sheets.
• Bake 8 minutes or until golden brown.
• Remove with spatula to wire racks; cool.
• Evenly spread a bit of apricot preserves on half the cookies.
• Top with remaining cookies.
• Prepare Chocolate Glaze. Dip filled cookies edgewise into chocolate mixture to cover 1/2 cookie.
• Place on waxed paper to dry.
• Store in refrigerator. Makes 3 1/2 to 4 dozen.