This recipe for Apricot Almond Cookies creates a treat that is buttery and flavorful. The apricots provide a slightly tart flavor, while almonds offer a crunchy texture. Together, they create a balanced and complementary flavor profile.
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Ingredients
- All-purpose flour: I recommend sifting the flour to remove any lumps
- Baking soda
- Salt
- Unsalted butter: bring the butter to room temperature before starting the recipe
- Granulated sugar
- An egg: bring the egg to room temperature before starting the recipe
- Vanilla Extract: use a high-quality vanilla extract
- Dried apricots: dice the apricots into small pieces (approximately ¼" pieces)
- Almonds: use lightly toasted almond slices
See recipe card for quantities.
Instructions
Dice dried apricots into small pieces (approximately ¼" cubes).
Lightly toast the almond slices. Place almonds in a saucepan over medium-low heat and stir often. The almonds will begin to turn a light brown and release an aroma when done (approximately 3 - 5 minutes). Remove pan from the heat and immediately transfer almonds to a bowl to prevent further toasting.
Whisk together flour, salt and baking soda in a medium bowl.
Using a stand-mixer with the paddle attachment, begin creaming the butter and granulated sugar until light and fluffy (approximately 2 - 4 minutes on medium speed). Scrape the bowl as needed. Note: a hand-mixer may also be used)
Add the egg and vanilla extract. Mix on low speed until incorporated.
Add the flour mixture and mix on low speed until combined.
Add apricots and almonds to the mixing bowl. Stir until evenly distributed. Knead the dough gently with your hands if the dough appears dry.
Scoop the dough onto the parchment-lined baking sheets using a small cookie scooper (approximately 1 ½ tablespoon per cookie). Leave approximately 2 inches of space between each cookie.
Bake cookies for 12 - 14 minutes or until the tops are a pale golden color. Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer to a wire rack to cool completely.
Enjoy!
Variations
These Apricot Almond Cookies are easily adaptable to a variety of tastes. Consider the following:
- Chocolate topping - chocolate, almonds and apricots are a dream combination of tastes! Melt ½ cup of chocolate with 1 teaspoon of coconut oil or crisco. Dip each cookie into the chocolate and place on wax paper until set.
- White chocolate chips - white chocolate also works nicely in this cookie. Stir in ¼ cup of white chocolate chips to the cookie dough before baking.
Equipment
I recommend the following equipment when making the apricot almond cookies:
- Hand or stand mixer - The butter and sugars are creamed together to create air pockets which are key to the success of this cookie. This is difficult to achieve if mixing by hand.
- Cookie scoop - helps to create uniformly sized cookies
- Sheet pans and parchment paper - the cookies are baked on a sheet pan and the parchment allows for easy cleanup and ensures the cookies don't stick to the pan. Alternatively, place a silicone baking mat on each pan.
- Bowls, measuring cups and spoons
Storage
Store the cookies in an airtight container. The cookies stay fresh at room temperature for up to 4 days. Alternatively, to freeze, wrap the cookies well in plastic or foil and freeze for up to 2 months.
FAQ
Yes - these cookies are delicious gluten-free. Simply replace the flour with an equal amount of a gluten-free flour replacement. My favorite brand is King Arthur's.
Dried apricots are found in most supermarkets in the dried fruit aisle - often near raisins, dried figs, etc...
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📋 Recipe
Apricot Almond Cookies
Equipment
- Hand Mixer or
Ingredients
- 2 Cup All Purpose Flour 240 grams
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- ¾ Cup Dried apricots, diced 100 grams
- ¾ Cup Almonds, sliced 65 grams
- 1 Cup Granulated Sugar 200 grams
- 4 Ounces Butter, room temperature 114 grams / 8 Tbsp
- 1 Large Egg, room temperature
- 2 teaspoon Pure Vanilla Extract
Instructions
- Preheat oven to 350°
- Dice dried apricots into small pieces (approximately ¼" cubes).
- Lightly toast the almond slices. Place almonds in a saucepan over medium-low heat and stir often. The almonds will begin to turn a light brown and release an aroma when done (approximately 3 - 5 minutes). Remove pan from the heat and immediately transfer almonds to a bowl to prevent further toasting.
- Prepare 2 baking sheets by lining with parchment paper or a silcone baking mat.
- Whisk together flour, salt and baking soda in a medium bowl.
- Using a stand-mixer with the paddle attachment, begin creaming the butter and granulated sugar until light and fluffy (approximately 2 - 4 minutes on medium speed). Scrape the bowl as needed. (note: a hand-mixer may also be used)
- Add the egg and vanilla extract. Mix on low speed until incorporated.
- Add the flour mixture and mix on low speed until combined. Knead the dough gently with your hands if the dough appears dry.
- Add apricots and almonds to the mixing bowl. Stir until evenly distributed.
- Scoop the dough onto the parchment-lined baking sheets using a small cookie scooper (approximately 1 ½ tablespoon per cookie). Leave approximately 2 inches of space between each cookie.
- Bake cookies for 12 - 14 minutes or until the tops are a pale golden color.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Storage: place in an airtight container and leave at room temperature for up to 4 days. Alternatively, wrap well in plastic wrap and freeze for up to two months.
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Claudia says
These cookies are so good. I love that crumbly texture, and they're just sweet enough without being too sweet. Really good!
Vince says
These cookies are delicious and they have a great crumbly texture. I tried the plain and chocolate covered cookies and both are excellent.