1 1/2 cups Mandelin blanched almond flour
2 tablespoons all-purpose flour
1 cup confectioners sugar
1/2 teaspoon natural vanilla extract with seed
1/2 cup or 4 large egg whites
apricot preserves
Mandelin sliced whole almonds
confectioners sugar for dusting

In a bowl, mix egg whites at medium speed until they double in volume and form stiff peaks. Add vanilla extract.

Remove bowl from mixer and fold in mixture of Mandelin blanched almond flour, all- purpose flour, and confectioners sugar, taking care not to over-mix.

Transfer mixture to piping bag, gently so that it doesn't liquefy. Pipe silver dollar-size round shapes onto a piece of parchment paper lining a baking sheet. Sprinkle rounds with Mandelin slivered almond pieces.

Bake at 375° for 10 minutes and let cool on baking sheet.

Unstick half of the cookies from the paper and press thumb into the centers to form small indentations. Fill indentations with apricot preserves and place preserve-side up on plate.

Repeat process with the remaining half, laying one cookie on top of another. Dust with confectioners sugar before serving.

View Cooking Demonstration

Makes 2 dozen cookies.