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Apricot Almond Shortbread Cookies Recipe

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4.1 from 5 reviews

These Apricot Almond Shortbread Cookies are a delightful combination of buttery, crumbly shortbread with the sweet chewiness of dried apricots and the crunch of almonds. Perfectly tender with a subtle almond flavor and a touch of fruitiness, these cookies make an elegant treat for tea time or any occasion.

  • Total Time: 1 hour
  • Yield: 24 servings

Ingredients

Dry Ingredients

  • 1 ¾ cups all-purpose flour (220 grams)
  • ¼ cup almond flour (30 grams) or additional all-purpose flour
  • ⅔ cup powdered sugar
  • ¾ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter (2 sticks, 226 grams), cold, cut into 1 inch chunks
  • 1 ½ tablespoons water (more as needed)

Add-ins

  • ½ cup dried apricots, roughly chopped
  • ⅓ cup almonds

Instructions

  1. Combine Dry Ingredients: In a food processor, add the all-purpose flour, almond flour, powdered sugar, and salt. Pulse several times to mix the dry ingredients evenly.
  2. Add Butter: Scatter the cold butter chunks around the flour mixture in the food processor, then add the water. Pulse until the dough starts to come together but remains crumbly. The dough should stick when gently squeezed; if too dry, add a bit more water and pulse again briefly.
  3. Add Apricots and Almonds: Add the roughly chopped dried apricots and almonds to the processor. Pulse just enough to incorporate them evenly without overprocessing.
  4. Shape Dough: Transfer the dough onto a large sheet of parchment paper or plastic wrap. Press it into a log shape about 2 inches wide and 12 inches long. Roll the paper around the dough to help form the log and twist the ends to seal. Refrigerate the dough log for 30 minutes to chill.
  5. Preheat Oven: Set the oven temperature to 325°F (163°C) and position a rack in the middle of the oven.
  6. Slice Dough: Remove the chilled dough log from the paper and use a serrated knife to slice into ½ inch thick pieces, or thinner if preferred.
  7. Bake: Arrange the cookie slices on a silicone baking mat or parchment-lined baking sheet, spacing them at least one inch apart. Bake for approximately 20 minutes until the edges touching the pan are just beginning to turn golden brown.
  8. Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely before serving.

Notes

  • Ensure the butter is cold to achieve a flaky, tender texture.
  • If dried apricots are too hard, soak them briefly in warm water to soften before chopping.
  • Cookies can be stored in an airtight container at room temperature for up to one week.
  • For a nuttier flavor, toast the almonds lightly before adding them to the dough.
  • Adjust water quantity slightly depending on the flour absorption and humidity.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/apricot-almond-shortbread-cookies-recipe/