Apricot Ginger-Almond Sandwich Cookies
2 cups of all-pupose flour
1 1/4 cups f slivered almonds
1 cup of sugar
2 sticks of butter unsalted butter (chilled)
1 teaspoon of almond extract
1/2 cup apricot jam
1/4 inch piece of peeled fresh ginger (finely minced with ginger juice squeezed)
Pre heat oven to 350. Line two baking sheets with parchment paper. In a food processor, add one cup of flour and the almonds and process for about a minute. Add1/2 cup of sugar and the rest of the flour and pulse to combine. Add the butter and pulse to form a dough. Do not over mix.
On a floured surface, roll out the dough to a thickness of 1/4 inch and cut into two inch rounds. Roll the remaining dough and cut out rounds.
Bake for about 15 minutes. To make the sandwiches, combine the jam with the ginger. Spoon out a teaspoon of jam between two cookies and coat with the rest of the sugar while the cookies are still warm.