1 Lb American Almond Blanched Almond or Hazelnut Flour
1 Lb Granulated Sugar
1 Lb Pastry Flour
1 Lb Unsweetened Butter, softened
1 1/2 Oz Cocoa Powder
1 Oz Egg Whites
Bittersweet Chocolate, melted as needed
Apricot Jam as needed
Blend the American Almond Blanched Almond or Hazelnut Flour, granulated sugar and pastry flour together.
On the workbench using a scraper, cut the butter into the flour mixture until it comes together.
Divide the dough in half and add the cocoa powder and egg whites to make the chocolate dough.
Roll the dough into ½-inch diameter ropes. Cut the ropes into 1-inch pieces.
Gently roll into balls and place on a parchment-lined sheet spaced evenly one inch apart.
Bake at 350°F for about 20 to 25 minutes.
Sandwich the chocolate cookies with melted bittersweet chocolate and the plain cookies with apricot jam.