Almond cookies with dried apricots in Amaretto glaze

Votes: 1

How to Make - Almond Cookies with Apricots and Amaretto Glaze

Time: 2 hours 50 minutes
Complexity: easily
Quantity: 24 cookies

Nutritional value per serving:

Calories 139, total fat 5 G., saturated fats 2.5 G., proteins 1 G., carbohydrates 21 G., fiber 0.5 G., cholesterol 19 mg, sodium 99 mg, sugar 15 G.

These amazing Italian-style cookies will brighten up your celebration and make a wonderful treat for your daily tea party. They're made using the cut-and-slice method. Using the ingredients listed above, mix the dough with pine nuts, chopped dried apricots, and almonds. Then, roll it into a tight log and refrigerate. Once the dough log has set, cut it into round slices and bake. Once completely cooled, drizzle the cookies with a simple yet delicious glaze of powdered sugar mixed with Amaretto almond liqueur. Your guests will be delighted.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

110 g unsalted butter, room temperature
0.5 cup + 2 tablespoons sugar
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 teaspoon fine sea salt
1 large egg
1 and 1/4 cups premium flour
0.5 tbsp. dried apricots, coarsely chopped
1/4 cup toasted almond slivers
2 tbsp toasted pine nuts

Glaze

1 and 3/4 cups powdered sugar
5-7 tbsp almond liqueur (recommended: Amaretto)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, dried apricots, almond, walnuts, ratafia, cinnamon

Cooking the dish according to the recipe:

Cookie:

In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with a mixer until light and fluffy, about 2 minutes. Stir in the egg. Add the flour and mix until smooth. Stir in the dried apricots, almonds, and pine nuts.
Place the dough on a piece of plastic wrap and form into a log about 30 cm long and 4 cm in diameter. Wrap the dough in plastic wrap and refrigerate for 2 hours.

Preheat oven to 175°C. Line 2 heavy baking sheets with parchment paper.
Cut the dough log into 0.5-1 cm thick slices crosswise. Transfer the cookies to the prepared baking sheets, spreading them evenly over the entire surface. Bake until the edges are golden brown, about 15 minutes. Transfer to a wire rack and let cool completely before glazing.
Glaze:

Place the powdered sugar in a medium bowl. Gradually whisk in the almond liqueur until the mixture becomes runny.
Place a wire rack over a baking sheet. Use a spoon or fork to scoop glaze over the cookies, allowing any excess to drip onto the baking sheet. Let the glaze set for about 30 minutes and serve.