Apricot Almond Shortbread Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
220 grams all-purpose flour
02 -
30 grams almond flour
03 -
⅔ cup powdered sugar
04 -
¾ teaspoon salt
→ Fat and Liquid
05 -
226 grams unsalted butter, cold, cut into 2.5 cm cubes
06 -
1 ½ tablespoons water, more as needed
→ Fillings
07 -
½ cup dried apricots, roughly chopped
08 -
⅓ cup whole almonds
# Instructions:
01 -
Place all-purpose flour, almond flour, powdered sugar, and salt in a food processor. Pulse briefly to thoroughly blend the dry components.
02 -
Distribute cold butter pieces and water evenly over the flour mixture. Pulse until the mixture is sandy and just starts to clump. Add additional water in small increments if dough is too dry; avoid over-processing.
03 -
Scatter chopped dried apricots and whole almonds over the mixture. Pulse just until distributed; avoid over-mixing to maintain texture.
04 -
Transfer the crumbly dough onto parchment paper. Press together and shape into a uniform log approximately 5 cm wide and 30 cm long. Wrap tightly and twist the ends to secure. Chill in the refrigerator for 30 minutes.
05 -
Preheat the oven to 160°C using the centre rack position.
06 -
Remove the log from refrigeration. Unwrap and slice crosswise using a serrated knife into discs approximately 1.25 cm thick.
07 -
Arrange cookies at least 2.5 cm apart on a baking tray lined with parchment or silicone. Bake for about 20 minutes, or until the bottom edges begin to brown lightly.
08 -
Transfer cookies to a wire rack and allow to cool completely before serving or storing in an airtight container.
# Notes:
01 -
For the best texture, ensure the butter is thoroughly chilled before pulsing in the processor. Avoid over-processing to maintain shortbread's delicate crumb.