
These buttery classics are loaded with zippy dried apricots and sprinkles of crunchy almonds. Every bite is cozy, with soft goodness and fruity bites. They always perk up a cookie plate, whether you're having a chill tea or need a crowd-pleaser for the holidays.
I whipped these up the first time because I had too many dried apricots left from snacking and couldn’t let them go to waste. Now, my neighbor counts on a fresh batch once spring’s here and we’re back to porch hangouts.
Delightful Ingredients
- Almonds: These are your go-to for that classic almond crunch. Toasted and chopped tiny, they mix in nicely. Stick with the unsalted kind so things don’t get too salty.
- Dried apricots: Sweet and tangy! Cut them up real small to get a bit in every bite. Softer apricots work best.
- All purpose flour: The main backbone here. Grab a fine textured brand if you want those cookies extra smooth.
- Powdered sugar: Makes these treats super soft and almost fudgy. Use the plain stuff for a cleaner taste.
- Unsalted butter: Start with cold, good-quality butter so the cookies stay tender. More fat means more yum.
- Almond flour: Brings in a gentle nutty flavor and soft crumb. If you’re out, just go with more regular flour.
- Salt: Just a little boosts all the other flavors. Fine sea salt is the way to go.
- Water: Pulls everything together without making the dough sticky. Only add what you need.
Simple Step-by-Step
- Cool and Enjoy:
- Put the cookies on a rack to cool down. That keeps them firm without drying them out.
- Bake Cookies:
- Lined sheet, three twenty-five Fahrenheit, about twenty minutes. Look for golden bottoms.
- Slice Cookies:
- Cut the chilled log into half-inch slices. If they break up, just press them back together.
- Shape and Chill Dough:
- Lay dough out on parchment or plastic, shape into a two-inch wide, foot-long log. Wrap up tight and stick it in the fridge for at least thirty minutes.
- Add Apricots and Almonds:
- Add the fruit and nuts to the dough, pulsing just a bit, so you don’t mash them up.
- Cut in Butter:
- Spread out your cold butter and water over dry stuff. Pulse or mix until you have a crumbly mix that holds when squeezed. Toss in extra water if needed.
- Mix Dry Ingredients:
- Combine both flours, sugar, and salt in your food processor. Pulse just enough to mix them all up evenly.

I’ve always had a soft spot for apricots in baking because their kick keeps things from getting too sugary. My kid calls these "sunshine cookies" and sneaks extra apricot slices in her batch.
How to Store
Keep these cookies in a tight container and they’ll stay good at room temp for five days. Freeze them for up to three months if you want to snack later—just let them thaw before munching.
Shape your dough log, wrap it airtight, and keep it in the fridge up to five days or in the freezer for three months. Fresh cookies are always on standby that way.
Swap Outs
All out of almond flour? Regular flour works just fine. Try granulated sugar for more crunch, and feel free to toss in your favorite dried fruits or nuts instead of apricots or almonds. Cherries or cranberries fit right in too.
How to Serve
Set these next to your mug of tea or coffee, or crumble over ice cream for a fast dessert. Go a little extra and drizzle with white chocolate, or stir a pinch of cardamom into the dough.

About the Tradition
This cookie comes from Scottish roots, where the basics are flour, sugar, and butter. Here, it gets a California twist with almonds and apricots for a fun spin. People love these because they’re simple but really show off fresh ingredients.
Frequently Asked Questions
- → What makes these cookies stay tender?
Grab cold butter and just mix the dough until it comes together. Don't overwork it! Leaving the dough in the fridge helps get that soft, crumbly bite.
- → Can I switch dried apricots for fresh ones?
Stick with dried apricots. Fresh ones bring too much liquid and it messes with the baking.
- → Can I make cookie dough in advance?
Yep! Shape it, chill for two days max, or keep it in the freezer even longer. Just slice and bake whenever you want.
- → How do I cut the dough so it doesn't break?
Serrated bread knife is your best friend. Slice it fresh out of the fridge while it's still hard for clean, even cookies.
- → What's the best way to keep them fresh?
After they've cooled off, stash them in a sealed container. They're good on the counter for a week, or three months frozen.
- → How can I give these cookies a crunchy bite?
Use regular sugar instead of powdered. You'll get a crisp, crunchy outside.