APRICOT TORTES



2 cups all-purpose flour
1/2 tsp baking powder
1 cup cold, unsalted butter, cubed
1 cup ground almonds
3/4 cup granulated sugar
1 tsp grated lemon rind
1 tbsp lemon juice
1/4 cup Apricot Premium Spread
or Apricot Conserve

1. In a bowl whisk flour with baking powder and add butter cut into pea size pieces. Add ground almonds, sugar, lemon rind and lemon juice. Mix with hands until evenly moistened and dough holds together. Divide dough in half, shape each into a disc and wrap in waxed paper. Refrigerate until firm for 1 to 2 hours.
2. Between 2 sheets of waxed paper, roll out each disc to 1/8 inch thickness. Remove top sheet of paper. With 1-inch round cookie cutter, cut out cookies and place 1 inch apart on parchment paper-lined cookie sheets.
3. Bake at 350ºF (180ºC) until edges are golden, 6 to 7 minutes. Let cool on baking sheet first, then transfer to racks until cooled completely.
4. Thinly spread CROFTERS apricot premium spread on half of the cookies. Top with remaining cookies.

The Topping

4 oz semisweet chocolate, chopped
1 tbsp butter
1/4 cup sliced almonds

In a small saucepan melt chocolate with butter over medium-low heat, stirring until smooth. Let cool slightly. Spread on top of each cookie sandwich and tip with slice of almond. Let stand until set for about 20 minutes.
Makes about 84 cookies. RECOMMENDATION: Substitute all ingredients with organic to make these cookies even more wholesome.

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