Best 10 Lemon Apricot Sandwiches Recipes

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Lemon Apricot Sandwiches are a classic sweet treat that can be enjoyed by people of all ages. They are perfect for parties, picnics, or just a simple snack, and they are sure to be a hit with everyone who tries them. With their combination of sweet, tart, and tangy flavors, these sandwiches are a delightful way to satisfy your sweet tooth. They are also incredibly easy to make, and can be prepared in just a few minutes using just a few simple ingredients.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON-APRICOT SANDWICHES



Lemon-Apricot Sandwiches image

Apricot jam is pressed between lemony wafers for a dessert or snack that's dainty and delicious.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes 20

Number Of Ingredients 9

1/2 cup almond flour
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup confectioners' sugar, plus more for dusting
2 tablespoons granulated sugar
Finely grated zest of 2 lemons, plus 2 tablespoons fresh lemon juice
1/2 cup apricot jam

Steps:

  • Preheat oven to 350 degrees. Whisk flours, cornstarch, and salt in a medium bowl.
  • Put butter, sugars, lemon zest, and 1 tablespoon lemon juice into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy, about 3 minutes. Reduce speed to low. Add flour mixture in 3 batches, mixing well after each addition. Cover dough with plastic wrap; refrigerate 30 minutes.
  • Place cold dough between 2 pieces of parchment paper, and roll out to 1/8 inch thick. Transfer dough on parchment to a baking sheet; freeze 10 minutes.
  • Using a fluted 1 7/8-inch round cutter, cut out dough; transfer to parchment-lined baking sheets. Reroll scraps, and cut out (you should have 40 rounds). Bake until pale golden, 10 to 11 minutes. Let cool slightly on sheets on wire racks. Transfercookies to racks to cool completely.
  • Using a rubber spatula, press the jam through a fine sieve into a small bowl. Stir in remaining tablespoon lemon juice. Spread 1 teaspoon jam mixture on flat side of half of the cookies, and sandwich with the remaining cookies. Dust with confectioners' sugar.

APRICOT JAM WITH LEMON BALM



Apricot Jam with Lemon Balm image

Lemon balm leaves add a subtle lemon flavor to jam, it's not quite as pungent as lemon verbena.

Provided by sophie

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT8h30m

Yield 128

Number Of Ingredients 5

3 ½ pounds fresh apricots, pitted and finely chopped
7 cups white sugar
¼ cup fresh lemon juice
1 (1.75 ounce) package fruit pectin (such as Sure-Jell Premium Fruit Pectin®)
½ cup finely chopped fresh lemon balm

Steps:

  • Measure apricots after preparation; you should have 5 cups prepared fruit.
  • Combine apricots, sugar, and lemon juice in a large plastic or glass bowl; mix well. Cover and refrigerate 8 hours to overnight.
  • Inspect 7 to 9 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Transfer apricot mixture and all of the accumulated juice to a large saucepan. Stir in pectin and slowly bring to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
  • Remove from heat and stir in lemon balm leaves.
  • Ladle apricot jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 48.7 calories, Carbohydrate 12.4 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 0.1 mg, Sugar 12.1 g

APRICOT-FILLED SANDWICH COOKIES



Apricot-Filled Sandwich Cookies image

I bake these delightful cookies every year for Christmas and when I share a tray of my homemade treats with the faculty at school, these are always the first to disappear! I've even had requests to make them for wedding receptions.-Deb Lyon, Bangor, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 4 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 cup sugar
2 large eggs, room temperature
3 cups all-purpose flour
2/3 cup finely chopped walnuts
FILLING:
2 cups dried apricots
3/4 cup water
1/4 cup sugar
1/2 teaspoon ground cinnamon
TOPPING:
1/2 cup semisweet chocolate chips
1/2 teaspoon shortening
4 teaspoons confectioners' sugar

Steps:

  • Preheat oven to 350°. Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, combine flour and walnuts; gradually beat into creamed mixture. , Shape into 1-1/2-in.-thick logs. Cut crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until bottoms begin to brown, 10-12 minutes. Cool completely on pans on wire racks., Meanwhile, for filling, combine apricots and water in a large saucepan. Bring to a boil. Cook and stir until apricots are tender, about 10 minutes. Drain; cool to room temperature. Pulse 1/4 cup granulated sugar, cinnamon and apricots in a blender or food processor until smooth. Spread over bottoms of half of the cookies; cover with remaining cookies. , For topping, melt chocolate chips and shortening in a microwave; stir until smooth. Drizzle over cookies. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 119 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 34mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

LEMON-APRICOT CHICKEN



Lemon-Apricot Chicken image

Add a citrus twist to your regular chicken tonight - perfect for a dinner that's ready in less than an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 11

1 egg
2 tablespoons water
1 cup Original Bisquick™ mix
1 tablespoon grated lemon peel
1/4 teaspoon garlic powder
4 boneless skinless chicken breasts
3 tablespoons butter or margarine, melted
2/3 cup apricot preserves
2 tablespoons lemon juice
1/4 teaspoon ground ginger
1/2 teaspoon soy sauce

Steps:

  • Heat oven to 425°. Spray15x10-inch baking pan with cooking spray. Beat egg and water slightly. Stir together baking mix, lemon peel and garlic powder.
  • Dip chicken into egg mixture, then coat with baking mix mixture. Place in pan. Drizzle with melted butter.
  • Bake uncovered 20 minutes; turn chicken. Bake about 10 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. Heat remaining ingredients in 1-quart saucepan over low heat, stirring occasionally, until warm. Spoon over chicken.

Nutrition Facts : Calories 510, Carbohydrate 57 g, Cholesterol 150 mg, Fat 1 1/2, Fiber 1 g, Protein 30 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 27 g, TransFat 1 1/2 g

LEMON COCONUT APRICOT CAKE



Lemon Coconut Apricot Cake image

A tangy moist glazed cake. Nice for simple gatherings and dinner parties.

Provided by Nanci

Categories     Desserts     Cakes     Lemon Cake Recipes

Yield 12

Number Of Ingredients 10

1 (18.25 ounce) package lemon cake mix
4 eggs
¼ cup packed brown sugar
½ cup flaked coconut
¾ cup vegetable oil
¾ cup apricot nectar
1 teaspoon lemon extract
1 cup confectioners' sugar
2 tablespoons apricot nectar
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube or bundt pan.
  • Combine the lemon cake mix, eggs, brown sugar, flaked coconut, 3/4 vegetable oil, 3/4 cup apricot nectar and the lemon extract. Beat with electric beaters for 4 minutes at medium speed. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Let cake cool in pan for 10 minutes then turn cake out on to a serving dish and immediately pour glaze over still warm cake.
  • To Make Glaze: Combine the confectioners' sugar, 2 tablespoons apricot nectar, 1 tablespoon vegetable oil and enough lemon juice to give the glaze a liquid consistency. Mix until smooth and use immediately to pour over still warm cake.

Nutrition Facts : Calories 418.5 calories, Carbohydrate 50.3 g, Cholesterol 73.1 mg, Fat 22.6 g, Fiber 0.8 g, Protein 4.8 g, SaturatedFat 5.1 g, Sodium 342.4 mg, Sugar 36.8 g

GRILLED LAMB SANDWICHES WITH APRICOT AND JALAPENO RELISH



Grilled Lamb Sandwiches with Apricot and Jalapeno Relish image

I love fruit with lamb, whether it is roasted grapes and figs in the fall, dried fruits in the winter or stone fruits in the spring and summer. The sweetness with the savory herbs is always a hit. My mom always served mint jelly with lamb when I was growing up. Adding fresh mint and honey into the mix is a throwback to those mint jelly days of my childhood. I encourage you to find a honey from your local area. Honey is a natural remedy for fighting hay fever or allergies. When you're out on a picnic, honey can help keep sensitivities at a minimum.

Provided by Food Network

Time 2h45m

Yield 6 to 8 sandwiches

Number Of Ingredients 26

2 pounds boneless leg of lamb
1 tablespoon sumac
Kosher salt and freshly ground black pepper
3 sprigs fresh rosemary
2 tablespoons balsamic vinegar
1/2 cup dried organic Turkish apricots (unsulphured)
1/4 cup local honey
1 cup fresh mint leaves
1 cup fresh parsley leaves
4 large cloves garlic, peeled
1/4 cup neutral oil, such as avocado, sunflower or walnut
2 medium jalapenos, sliced (seeds removed, unless you want spicier)
4 ounces walnuts
2 ounces fresh basil leaves
2 ounces fresh mint leaves
2 ounces fresh Italian parsley leaves (some stems okay)
2 ounces Parmesan
1 ounce garlic
1 cup extra-virgin olive oil, plus more for drizzling
1/2 cup walnut oil
1 tablespoon fresh lemon juice
1/2 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
Crusty sourdough baguette or favorite artisan bread, cut into even pieces
3 cups baby arugula
1/2 red onion, sliced thin

Steps:

  • Slice the lamb into 1/4-inch-thick slices and sprinkle with the sumac, salt and pepper. Place in a food storage bag or bowl and add a rosemary sprig and 1 tablespoon balsamic vinegar. Set aside.
  • Add the apricots, honey, mint, parsley, garlic, remaining tablespoon balsamic and leaves from the remaining 2 sprigs rosemary to a food processor. Turn on and stream in the oil. Add the jalapenos, a generous pinch of salt and fresh black pepper and pulse together until a relish texture is formed. Add 1/3 cup of the mix to the lamb for marinating. Seal and place in the refrigerator for at least 1 hour or up to a day ahead. Keep the remaining relish refrigerated until ready to use.
  • For the walnut and herb pesto: Add the walnuts, basil, mint, parsley, Parmesan, garlic, olive oil, walnut oil, lemon juice, salt and pepper to a food processor. Process until thoroughly combined. Adjust the seasoning and keep refrigerated until ready to use.
  • Remove the lamb from the marinade and let come to room temperature before cooking.
  • Preheat a charcoal or gas grill to high. Preheat the oven to 450 degrees F.
  • Add the marinated lamb slices to the grill and cook, 1 to 2 minutes on each side.
  • You can wait for the lamb to cool, then assemble the sandwiches, or you can make ahead of time, then refrigerate, and build the sandwiches when the lamb is cold.
  • Sliced the bread pieces in half horizontally and toast in the oven just until the cut sides are crispy, about 3 minutes.
  • Drizzle the lightly toasted bread with olive oil. Evenly spread the pesto and the reserved relish on the cut sides of the bread. Layer the lamb on the bottom piece of each sandwich. Top with some arugula and red onion. Lightly drizzle each with olive oil and sprinkle with a pinch of salt and pepper. Place the other half of the bread on top of each sandwich. Wrap each sandwich in waxed or parchment paper and pack for a picnic.

LEMON-APRICOT SANDWICHES



Lemon-Apricot Sandwiches image

If you're looking for something to offer with tea or coffee, look no further-these dainty little sandwich cookies are the quintessential afternoon treat. They're also ideal for bridal and baby showers.

Yield Makes about 1 1/2 dozen

Number Of Ingredients 10

1/2 cup almond flour
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup confectioners' sugar, plus more for dusting
2 tablespoons granulated sugar
Finely grated zest of 2 lemons
2 tablespoons fresh lemon juice
1/2 cup apricot jam

Steps:

  • Whisk together both flours, cornstarch, and salt in a bowl.
  • Put butter, sugars, lemon zest, and 1 tablespoon lemon juice into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Reduce speed to low. Add flour mixture in three batches, mixing well after each addition. Cover dough with plastic wrap; refrigerate 30 minutes.
  • Preheat oven to 350°F. Place cold dough between two pieces of parchment paper and roll out to 1/8 inch thick. Transfer dough on parchment to a baking sheet; freeze 10 minutes.
  • Using a fluted 1 1/8-inch round cutter, cut out dough; transfer to parchment-lined baking sheets. Reroll scraps, and cut out (you should have 40 rounds). Bake until pale golden, 10 to 11 minutes, rotating sheets halfway through. Let cool slightly on sheets on wire racks. Transfer cookies to racks to cool completely.
  • Using a rubber spatula, press the jam through a fine sieve into a small bowl. Stir in remaining tablespoon lemon juice. Spread 1 teaspoon jam mixture on flat side of half of the cookies, and sandwich with the remaining cookies. Dust with confectioners' sugar. Unfilled cookies can be stored in an airtight container at room temperature up to 3 days; filled ones are best eaten the day you assemble them.

LEMON-APRICOT CHICKEN (COOKING FOR 2)



Lemon-Apricot Chicken (Cooking for 2) image

Bisquick Heart Smart® recipe! Add zip to crispy baked chicken with a lemon and apricot sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 3

Number Of Ingredients 12

2 tablespoons fat-free egg product or 1 egg white
1 tablespoon water
1/2 cup Bisquick Heart Smart® mix
1 1/2 teaspoons grated lemon peel
1/8 teaspoon garlic powder
3 small chicken breasts (1/2 lb)
Cooking spray
Lemon slices, if desired
1/3 cup apricot preserves
1 tablespoon lemon juice
1/4 teaspoon soy sauce
1/8 teaspoon ground ginger

Steps:

  • Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, beat egg product and water slightly. In another shallow dish, stir together Bisquick® mix, lemon peel and garlic powder. Flatten chicken breasts between sheets of plastic wrap or waxed paper to 1/2-inch thickness.
  • Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.
  • Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until chicken is no longer pink in center.
  • In small microwavable bowl, stir together all Lemon-Apricot Sauce ingredients. Microwave on High 1 minute; stir. Cut chicken crosswise into 1/2-inch slices. Pour sauce over chicken. Garnish with lemon slices.

Nutrition Facts : Calories 270, Carbohydrate 39 g, Cholesterol 40 mg, Fat 1/2, Fiber 0 g, Protein 18 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 19 g, TransFat 0 g

APRICOT SANDWICH TEA CAKES



Apricot Sandwich Tea Cakes image

I'm posting this in response to a request. This is from "The All-American Cookie Book" by Nancy Baggett.

Provided by Miss Erin C.

Categories     Dessert

Time 2h

Yield 40 sandwich cookies

Number Of Ingredients 13

3 cups flour
1/2 teaspoon baking soda
1 cup cold unsalted butter
2 tablespoons cold unsalted butter
2 large egg yolks
2 tablespoons apricot schnapps or 2 tablespoons orange juice
2 teaspoons vanilla extract
1 teaspoon almond extract
2/3 cup sugar
1 teaspoon finely grated lemon, zest
1/2 teaspoon finely grated orange zest
1/4 teaspoon salt
1 cup apricot preserves (processed until smooth in a blender or food processor) or 1 cup apricot jam (processed until smooth in a blender or food processor)

Steps:

  • Combine the flour and baking soda in a food processor.
  • Sprinkle the butter chunks inches.
  • Pulse until the consistency of fine crumbs.
  • Turn out the mixture into a large bowl.
  • In a medium bowl, beat the egg yolks with the brandy (orange juice or schnapps) vanilla, almond extract, lemon and orange zests and salt until well blended Stir then knead the egg yolk mixture into the flour mixture until evenly incorporated.
  • If the dough seems dry, add up to 2 tbs of water a little at a time until evenly incorporated.
  • Divide the dough in half.
  • Place each portion between large sheets of wax paper.
  • Roll out each portion 1/8" thick, check the underside of the dough and smooth out any wrinkles that form.
  • Stack the rolled portions (paper still attached) on a baking sheet.
  • Freeze for 15 minutes or until chilled and slightly firm.
  • Preheat the oven to 350°F.
  • Grease several cookie sheets or coat with nonstick spray.
  • Working with 1 portion at a time and leaving the remaining dough in the freezer, gently peel away then pat one sheet of wax paper back into place.
  • Flip the dough over and peel off the other sheet, throw this away.
  • Using a 2-1/4" cookie cutter, cut out the cookies.
  • Using a mini cutter, cut out the center piece of half of the cookies.
  • Using a spatula, transfer the cookies to a baking sheet and freeze until firm again.
  • Reroll the scraps, using up the dough until it's gone.
  • Bake the cookies, 1 sheet at a time, in the upper rack of the oven for 8-12 minutes or until just slightly colored on the tops and started to darken at the edges.
  • The cookies with the cutouts will cook faster than the ones without, so watch so those don't start to burn.
  • Transfer the cookie sheet to a wire rack and et the cookies firm up for 1-2 minutes, then transfer the cookies to the wire racks, let stand until cooled Once cooled, spread about 1 tsp of the preserves or jam on the underside of each cookie bottom.
  • Center the tops over the bottoms.
  • Very lightly press them together until the jam shows through the cutout.
  • Store in an airtight container for up to 1 week.
  • Freeze for up to 2 months, but do not fill until just before serving if you plan to freeze them.

Nutrition Facts : Calories 115.8, Fat 5.5, SaturatedFat 3.4, Cholesterol 24.2, Sodium 34.8, Carbohydrate 15.7, Fiber 0.3, Sugar 6.3, Protein 1.2

LEMON CAKE WITH APRICOT GLAZE



Lemon Cake with Apricot Glaze image

Lemon juice and zest give this cake a refreshing taste. The sweetness of the apricot preserves balances the tartness of the lemon.

Yield serves 16, 1 slice per serving

Number Of Ingredients 8

Cooking spray
1 18.25-ounce package lemon cake mix
6 large egg whites
1/2 cup water
1 1/2 tablespoons grated lemon zest
1/4 cup plus 2 tablespoons lemon juice
3/4 cup all-fruit apricot preserves
1 cup frozen fat-free whipped topping, thawed in refrigerator

Steps:

  • Preheat the oven to 325°F. Lightly spray a 13 x 9 x 2-inch metal baking pan with cooking spray.
  • Put the cake mix, egg whites, water, lemon zest, and lemon juice in a large mixing bowl. Mix using the package directions. Pour the batter into the pan.
  • Bake for 25 to 30 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Transfer to a cooling rack.
  • In a small saucepan, heat the apricot preserves over medium-high heat for 1 to 2 minutes, or until melted, stirring constantly. Brush evenly over the cake (a basting brush works well). Serve warm or at room temperature. Garnish each serving with a dollop of the whipped topping.
  • Beat the unheated apricot preserves with a fork. Fold into 3 cups frozen fat-free whipped topping, thawed in the refrigerator. Spread over the completely cooled cake. Refrigerate any leftovers.
  • Pour the batter into two 12-cup muffin pans. Follow the baking times on the package. Brush with the warmed apricot preserves. Increase the amount of whipped topping to 1 1/2 cups. (serves 12, 1 cupcake per serving)
  • An implement called a zester makes quick work of removing the peel, or zest, of citrus fruit. Use rather firm downward strokes, being careful to avoid cutting into any of the pith, the white bitter covering just beneath the peel. Measuring and cleanup will be easy if you work over a sheet of wax paper.
  • (Per Serving)
  • Calories: 162
  • Total Fat: 2.5g
  • Saturated: 1.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.0g
  • Monounsaturated: 1.0g
  • Cholesterol: 0mg
  • Sodium: 236mg
  • Carbohydrates: 33g
  • Fiber: 1g
  • Sugars: 20g
  • Protein: 2g
  • Dietary Exchanges
  • 2 Carbohydrate
  • 1/2 Fat
  • (Per Serving)
  • Calories: 177
  • Total Fat: 2.5g
  • Saturated: 1.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.0g
  • Monounsaturated: 1.0g
  • Cholesterol: 0mg
  • Sodium: 241mg
  • Carbohydrates: 36g
  • Fiber: 1g
  • Sugars: 21g
  • Protein: 2g
  • Dietary Exchanges
  • 2 1/2 Carbohydrate
  • 1/2 Fat
  • (Per Serving)
  • Calories: 110
  • Total Fat: 1.5g
  • Saturated: 1.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.0g
  • Monounsaturated: 0.5g
  • Cholesterol: 0mg
  • Sodium: 158mg
  • Carbohydrates: 23g
  • Fiber: 0g
  • Sugars: 13g
  • Protein: 1g
  • Dietary Exchanges
  • 1 1/2 Carbohydrate
  • 1/2 Fat

Tips:

  • If you don't have ricotta cheese on hand, you can substitute it with an equal amount of cream cheese or Greek yogurt.
  • For a sweeter sandwich, use apricot preserves instead of apricot jam.
  • If you don't have lemon extract, you can use a few drops of lemon juice instead.
  • To make the sandwiches ahead of time, assemble them and then wrap them tightly in plastic wrap. Store them in the refrigerator for up to 24 hours before serving.
  • Garnish the sandwiches with a sprinkle of powdered sugar or a drizzle of honey before serving.

Conclusion:

Lemon apricot sandwiches are a delicious and refreshing treat that are perfect for any occasion. They are easy to make and can be customized to your own taste preferences. So next time you are looking for a sweet and savory snack, give these sandwiches a try!

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