Effortless Apricot Almond Cookies (Print Version)
# 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:
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.
02 -
Switch your oven on to 165°C. Pop the oven rack in the middle so everything bakes up nice.
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.
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.
05 -
Drop in chopped apricots and whole almonds. Pulse a couple times just to spread them out. Don’t mix for too long.
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.
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.
08 -
Move baked cookies onto a wire rack and just leave ‘em there until they’re totally cooled down.
# Notes:
01 -
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.
02 -
Swap in white sugar instead of powdered for a crunchier bite, with exactly the same amount.
03 -
Pop either dough or finished cookies into your freezer for up to three months. Defrost at room temp whenever you need them.
04 -
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.