Ingredients
For the cookies:
- 115g unsalted butter, at room temperature
- 125g caster sugar
- 1 tsp pure vanilla essence
- 1/4 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1 large egg
- 175g plain flour
- 60g dried apricots, coarsely chopped
- 25g slivered almonds, toasted
- 15g pine nuts, toasted
For the icing:
- 220g icing sugar
- 75-105ml almond flavoured liqueur (Recommended: Amaretto)
Method
How to make Apricot and nut cookies with Amaretto icing
For the cookies:
1) In a large bowl, beat the butter, caster sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about two minutes. Beat in the egg. Stir in the plain flour until just blended. Mix in the apricots, almonds, and pine nuts.
2) Transfer the dough to a sheet of clingfilm and shape into a log, about 30cm long and 4cm in diameter. Wrap the dough in the plastic and refrigerate for two hours.
3) Preheat the oven to 180°C / gas mark 4. Line two heavy baking sheets with parchment paper.
4) Cut the dough log crosswise into 1/2 to 1cm thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 mins. Transfer the cookies to a wire rack to cool completely before icing.
For the icing:
1) Place the icing sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency.
2) Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 mins.
1) In a large bowl, beat the butter, caster sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about two minutes. Beat in the egg. Stir in the plain flour until just blended. Mix in the apricots, almonds, and pine nuts.
2) Transfer the dough to a sheet of clingfilm and shape into a log, about 30cm long and 4cm in diameter. Wrap the dough in the plastic and refrigerate for two hours.
3) Preheat the oven to 180°C / gas mark 4. Line two heavy baking sheets with parchment paper.
4) Cut the dough log crosswise into 1/2 to 1cm thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 mins. Transfer the cookies to a wire rack to cool completely before icing.
For the icing:
1) Place the icing sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency.
2) Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 mins.
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