Wednesday, March 21, 2012
Apricot and Almond Cookies
From the kitchen of One Perfect Bite...Those who like European-style cookies will really enjoy this nut shortbread that gets a flavor boost from the addition of dried apricots and a drizzle of Amaretto icing. The cookies are barely sweet, so I know they won't be to everyone's liking, but if you are looking for a new cookie to serve with tea or espresso, I urge you to take a good look at the recipe below. I love these cookies and the ease with which they come together. The recipe was developed by Giada De Laurentis who has two versions of it available. One is made with dried cherries, the other with dried apricots. I favor the one made with apricots and recommend it to you without reservation. The cookie is very easy to make, but because the dough must chill for several hours before baking, you'll need to factor wait time into your plans should you decide to try them. They are worth waiting for. While the dough for the cookies can be frozen, the baked cookies are not great keepers, so don't make more of them than can be eaten within 48 hours or so. I do hope you will try them. Here's the recipe.
Apricot and Almond Cookies...from the kitchen of One Perfect Bite courtesy of Giada De Laurentis
1 cup (2 stick) unsalted butter, at room temperature
1-1/4 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
2 large eggs
2-1/2 cups all-purpose flour
1 cup dried apricots, coarsely chopped
1/2 cup slivered, blanched almonds, toasted and coarsely chopped
1/4 cup toasted pine nuts
1-3/4 cups powdered sugar
5 to 7 tablespoons Amaretto liqueur
1) In a large bowl, with an electric mixer, beat butter, sugar, vanilla extract, cinnamon, and salt until light and fluffy, about 2 minutes, then beat in eggs. Add flour and beat on the lowest speed until just blended. Using a wooden spoon, stir in the dried apricots and nuts.
2) Transfer dough to a sheet of plastic wrap and shape it into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap dough in plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance).
3) Arrange an oven rack in center of oven and preheat to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
4) Cut log crosswise into 1/2-inch thick slices. Transfer the dough slices to prepared baking sheets, spacing them about 1-inch apart. Bake until cookies are golden around the edges and puffed, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing, about 30 minutes. Yield: 48 cookies.
5) Put powdered sugar in a medium bowl. Gradually whisk in Amaretto, until the mixture becomes a drizzling consistency.
6) Put cooled cookies on a wire rack set over a baking sheet. Using a spoon or a fork, drizzle cookies with icing, allowing any excess icing to drip onto baking sheet. Allow icing to set before serving, about 1 hour.
One Year Ago Today: Pumpkin Peanut Risotto
Two Years Ago Today: Moroccan Carrots