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Nothing brightens up an afternoon quite like a batch of tender apricot almond shortbread cookies. Buttery and crumbly with chewy bites of apricot and a nutty crunch from almonds these have been my secret weapon for impressing family and guests with very little effort but a whole lot of flavor.
These cookies save me every time I need a last minute treat or want to bring something to a picnic or coffee catch up. The combination of apricot and almond is unexpectedly addictive and I always end up wishing I had doubled the batch.
Ingredients
- All purpose flour: Gives structure to the cookie Choose unbleached and sift for a tender crumb
- Almond flour: Creates rich flavor and a sandy texture Blanched almond flour yields the most delicate finish
- Powdered sugar: Dissolves quickly for smooth results Always sift before using to avoid lumps
- Salt: Enhances and balances sweet and nutty flavors Fine sea salt works best here
- Unsalted butter: Supplies richness and flakiness Use high quality cold butter for best layering
- Water: Just enough to bring everything together Start with less and add only as needed
- Dried apricots: Provide chewy bits of tart fruit Look for plump bright orange apricots with no sulfur smell
- Almonds: Offer crunch and toasty aroma Use raw or lightly toasted whole almonds for best bite
Step-by-Step Instructions
- Prepare the Dry Ingredients:
- Add all purpose flour almond flour powdered sugar and salt to the bowl of your food processor. Pulse together four or five times to fully combine and aerate the mix. This helps ensure even seasoning and an ultra tender texture.
- Cut in the Butter and Water:
- Scatter the cold butter chunks over the flour mixture along with the measured water. Pulse until the mixture looks crumbly but starts to form larger clumps. The dough should still look rough but will hold together if pressed firmly.
- Mix in Apricots and Almonds:
- Sprinkle in the chopped dried apricots and almonds. Pulse just enough times to distribute them through the dough. You want some larger pieces to remain for texture.
- Shape and Chill the Dough:
- Turn the dough onto a large piece of parchment or plastic wrap. Use your hands to press and compact it while shaping it into a uniform log about two inches in diameter and twelve inches long. Roll it up with the wrap and twist the ends tightly to hold the shape. Chill in the refrigerator for at least thirty minutes so the dough firms up and flavors meld.
- Preheat the Oven:
- Move your oven rack to the center and set the heat to three hundred twenty five degrees Fahrenheit. Prepare a baking sheet with either parchment paper or a silicone baking mat.
- Slice and Bake:
- Remove the dough from the fridge and unroll it. Use a sharp serrated knife to slice the log into cookies about one half inch thick or slightly thinner if you like extra crisp edges. Place the cookies spaced apart on the baking sheet so they have room to spread.
- Bake Until Golden:
- Slide the tray into the oven and bake for about twenty minutes. Watch for the bottoms and edges nearest the tray to just begin turning a delicate golden brown—this way your cookies will be tender but not dry.
- Cool and Serve:
- Let the cookies cool a few minutes on the tray before transferring to a wire rack. This helps them set and keeps the texture crumbly but sturdy.
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My favorite part of this recipe is the magic that happens between the sweet tart bites of apricot and the toasty edges where almond slivers peek through. My grandmother used to hide a stash in her bread box and sneak me one when we played cards together at her kitchen table.
Storage Tips
Keep your cookies crisp by storing them in an airtight tin lined with parchment. They hold their texture up to five days at room temperature. If making ahead freeze the sliced unbaked dough and simply bake straight from the freezer adding a few extra minutes to the bake time. Baked cookies also freeze well just thaw at room temp when ready to serve.
Ingredient Substitutions
No almond flour No problem Simply use an equal amount of all purpose flour for a classic shortbread profile. Swap dried cherries or cranberries for the apricots if that is what you have. Walnuts or pistachios can stand in for almonds and create a unique new flavor twist each time.
Serving Suggestions
Pile these cookies high alongside mugs of milky tea or add them to a festive holiday cookie tray. The not too sweet flavor makes them just as fitting with a cheese board or as a sweet finish to a brunch. I love packing a few in my kids' lunch boxes for a special treat.
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There is nothing like the aroma of these buttery cookies in the oven to bring everyone into the kitchen. Expect a few to disappear before they are even cool enough to stack.
Frequently Asked Questions
- → What texture should these cookies have?
They should be delicately crumbly with a tender center and gentle crunch from almonds.
- → Can I substitute almond flour with more all-purpose flour?
Yes, you can replace almond flour with equal all-purpose flour if needed, though almond flour adds extra richness.
- → Should the butter be cold or softened?
Cold butter is best for this dough; it creates the classic shortbread texture when mixed.
- → How do you keep the dough from becoming too dry?
If the dough won't stick when pressed, add a bit more water until it just comes together.
- → Can other dried fruits or nuts be used?
Yes, try substituting dried cherries or cranberries and different nuts for your own twist.