These almond cookies are a great, less tart alternative to cranberry almond biscotti.
Prep Time: 15 minutes, cook time: 40 minutes
Yield: 24 pieces
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1 cup dried apricots
- 1/2 cup slivered almonds
- 4 tablespoons butter (cold, cut in to cubes)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 eggs, lightly beaten
This recipe will require a stand mixer, hand mixer or food processor, a cookie sheet with parchment paper, food brush, and other everyday kitchen tools.
- Preheat the oven to 350º.
- Dice the apricots and place in to a small bowl of warm water.
- In a mixer, combine flour, sugar, baking powder and salt and mix on low just long enough to combine the ingredients.
- Add the butter and vanilla and almond extracts, continue to mix until the combined mixture begins to resemble cornmeal.
- Add the eggs (save 2 tablespoons), drained apricots and almonds and continue to mix until the dough is moistened and all ingredients are evenly distributed.
- Divide the dough in to 2 pieces and press in to cookie sheet as logs, leaving about 2 inches of space around each. Use a small amount of flour on your hands if the dough is too wet.
- Brush the remainder of the eggs on top of the dough.
- Bake for 25 minutes, remove from oven and allow to cool slightly – cool enough to be transferred to a cutting board.
- Cut diagonal pieces, roughly 1” thick.
- Arrange pieces on the cookie sheet, on their sides and bake for another 5-10 minutes or until the edges become golden brown.
- Remove from oven and allow to cool completely.
I like dipping these in dark chocolate (pretty much like everything else). Apricot and dark chocolate go really well together and are perfect in this recipe.
