Ingredients
Scale
Pan sizes, times and temperatures in the method are not scaled.
Dough
Filling and coating
Method
Dough. Cut the cold butter (150 g⅔ cup) into the flour (250 g2 cups). Add the powdered sugar (80 g⅔ cup), egg yolks (2), vanilla (1 tsp), zest and salt, press together and chill 1 hour.
Heat the oven to 340°F (170°C) and line baking sheets.
Roll the dough 4 mm (⅛ inch) thick and cut 4 cm (1½ inch) rounds. Bake 10 to 12 minutes, pale and not browned. Cool completely.
Spread the thick apricot jam (150 g) on half the cookies and sandwich with the rest.
Melt the dark chocolate (150 g) with the butter (30 g2 tbsp). Dip each sandwich halfway into the chocolate and set on parchment to firm up.
Notes
- The jam must be thick so it doesn't squeeze out. Strain or reduce loose jam first.
- Full coat. Some versions dip the whole cookie.