Small cutout frollini sandwiches with apricot centers showing through round windows and a fine sugar dusting.
Apricot Jam Frollini
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 156 minutes: 45 hands-on, 45 chilling or resting, 36 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring tools
- Mixing bowl and pastry blender or fingertips
- Rolling pin and parchment sheets
- 2-inch round cutter and 3/4-inch round cutter
- Three parchment-lined 13 × 18-inch baking sheets
- Small sieve and spreading spoon
- Cooling rack
Small cutout frollini sandwiches with apricot centers showing through round windows and a fine sugar dusting.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Rub in the butter
- 1Rub in the butterMix flour, dough sugar and salt. Rub in cool butter until the mixture resembles fine crumbs. Add egg, vanilla and zest; press into a dough just until combined. Flatten, wrap and chill for 30 minutes.
Cut bases and windows
- 2Cut bases and windowsRoll between parchment sheets to 1/8 inch thick. Cut 40 rounds with a 2-inch cutter, rerolling scraps once; cut a 3/4-inch window from 20 rounds and return the small centers to the scraps. The final yield is 20 solid bases and 20 window tops. Arrange on three lined 13 × 18-inch sheets with 1/2 inch gaps and refrigerate for 15 minutes.
Bake three batches
- 3Bake three batchesHeat the oven to 350°F (177°C) conventional or 325°F (163°C) fan. Bake sheets separately on the middle rack for 10–12 minutes each, allowing 36 minutes for all three batches. Window tops may color sooner; remove them when their edges turn pale gold.
Cool and assemble
- 4Cool and assembleCool each sheet for 5 minutes, then the cookies on a rack for 25 minutes. Dust the 20 cold window tops with the measured finishing sugar. Spread 6 g jam on each base and gently add a top; assembly is included in hands-on time. Yield is 20 finished sandwiches from 40 halves.
Chef’s Science & Pro Tips
Ingredient science
Roll between parchment so extra bench flour does not toughen the dough.
Technique & texture
Dust only the tops before assembly to keep the apricot windows bright.
Finishing & serving
Pair similarly sized halves before spreading jam.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 2 days | Keep assembled cookies airtight in a cool room; jam gradually softens the crumb. |
| Refrigeration | Up to 5 days total | Store airtight with parchment separators; include previous room-temperature days. |
| Raw freezing | Up to 1 month | Freeze unfilled cutouts flat and airtight; thaw in the refrigerator before baking. |
| Baked freezing | Up to 1 month | Freeze undecorated unfilled halves; add jam and finishing sugar after thawing. |
| Restoring | Before serving | Thaw halves covered at room temperature, then fill and dust tops. |
Notes
- Roll between parchment so extra bench flour does not toughen the dough. Dust only the tops before assembly to keep the apricot windows bright. Pair similarly sized halves before spreading jam. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 20; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
Does the yield mean 40 cookies?
There are 40 baked halves, which make 20 filled sandwich cookies.
Can I bake the jam inside?
This cutout sandwich method adds jam after cooling; it does not bake the filling.
Why do the window tops brown sooner?
They contain less dough and have an extra inner edge. Watch them separately and lift them off early if necessary.
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