Cookies with chocolate and apricot jam
Description
Grind almonds and sugar in a food processor. Transfer to a bowl. Mix flour and butter in a food processor. Add egg yolks and lemon juice, mix well. Add the almond mixture and lemon zest, mix until combined. Remove the dough from the processor, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight. Preheat the oven to 170°C. On a lightly floured surface, roll out the dough to 6 mm thickness. Using a round cookie cutter or mold, cut out round cookies. Place the cookies on baking sheets and bake until the edges turn golden brown, about 18 minutes. Let cool completely. While the cookies are baking, bring the cream to a boil and add the chocolate. Let stand for 5 minutes, then stir until smooth. Allow to cool, then whip until thickened. Place 1 teaspoon of jam on one cookie, top with a second cookie. Add a small amount of the chocolate mixture on top. Chill the cookies slightly before serving. Serve warm or chilled. Perfect with tea.