Effortless Apricot Almond Cookies

Featured in Sweet Creations and Baking Adventures.

Chopped almonds and chewy dried apricots get folded into this crazy buttery shortbread for bites that are rich, nutty, and sweet. All the dry stuff gets mixed with cold butter and then your goodies get tossed in at the end. Chill the dough first, slice it up cold, and bake until the edges look golden brown. What you get? Sweet, tender cookies perfect for snacking, sharing, or freezing for later. They're melt-in-your-mouth, freeze like a dream, and fit right in at parties, tea time, or just chill days at home.

Rana
Updated on Sat, 24 May 2025 21:51:57 GMT
Apricot Almond Shortbread Cookies Pin it
Apricot Almond Shortbread Cookies | flavorsenthusiasts.com

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.
Shortbread packed with apricot and almond. Pin it
Shortbread packed with apricot and almond. | flavorsenthusiasts.com

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.

Plateful of golden apricot almond shortbread. Pin it
Plateful of golden apricot almond shortbread. | flavorsenthusiasts.com

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.

Effortless Apricot Almond Cookies

Tender cookies bursting with apricots and almonds, super soft. Great for spring days or holiday trays.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Rana

Category: Desserts & Pastry

Difficulty: Easy

Cuisine: American

Yield: 24 Servings (24 cookies)

Dietary: Vegetarian

Ingredients

→ Shortbread Base

01 ¾ teaspoon salt
02 ⅔ cup powdered sugar
03 30 grams almond flour
04 220 grams all-purpose flour

→ Fat and Liquid

05 1 ½ tablespoons water, add a splash more if you need
06 226 grams unsalted butter, cold and in chunks roughly 2.5 cm each

→ Mix-ins

07 ⅓ cup whole almonds
08 80 grams dried apricots, chopped up

Instructions

Step 01

Let the dough chill for half an hour in the fridge, still wrapped up. Then grab a serrated knife and cut into thick rounds, about 1.25 cm each. Set aside for a sec.

Step 02

Switch your oven on to 165°C. Pop the oven rack in the middle so everything bakes up nice.

Step 03

Toss the salt, powdered sugar, almond flour, and all-purpose flour into your food processor. Give it a bunch of quick pulses so everything mixes together.

Step 04

Spread those chilly butter chunks over the flour mix, add your water, and keep hitting pulse until it looks like crumbly clumps that stick when you squeeze. Only splash in extra water if it won’t hold together.

Step 05

Drop in chopped apricots and whole almonds. Pulse a couple times just to spread them out. Don’t mix for too long.

Step 06

Dump dough onto a big sheet of parchment or plastic wrap. Roll up into a log about 30 cm long and 5 cm wide. Roll it tight and twist up the ends, then stash it in the fridge for a bit.

Step 07

Put the dough circles on a lined baking tray with at least 2.5 cm between each one. Bake for roughly 20 minutes till the outer edges just start changing color.

Step 08

Move baked cookies onto a wire rack and just leave ‘em there until they’re totally cooled down.

Notes

  1. If you don’t have a food processor, a pastry cutter or even a fork will get the job done for making the dough by hand. Dough getting a bit too soft? Toss it back in the fridge for a few minutes.
  2. Swap in white sugar instead of powdered for a crunchier bite, with exactly the same amount.
  3. Pop either dough or finished cookies into your freezer for up to three months. Defrost at room temp whenever you need them.
  4. If rounds aren’t your thing, just press the dough into your pan and slice it up into triangles or rectangles after it comes out of the oven.

Tools You'll Need

  • Measuring spoons
  • Food processor
  • Cutting board
  • Measuring cups
  • Knife
  • Plastic wrap or parchment paper
  • Silicone baking mats or parchment paper

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has wheat (gluten), almonds, and dairy from the butter.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 139
  • Total Fat: 9 g
  • Total Carbohydrate: 13 g
  • Protein: 2 g