Food Network UK

Apricot and nut cookies with Amaretto icing

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  • Soft fruity biscuits with a very grown up icing.
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Ingredients

  • For the cookies:

  • 115g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , at room temperature
  • 125g caster sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 1 large egg
  • 175g plain flour
  • 60g dried apricots, coarsely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 25g slivered almonds, toasted
  • 15g pine nuts, toasted

  • For the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :

  • 220g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar
  • 75-105ml almond flavoured liqueur (Recommended: Amaretto)

Use imperial measurements

Method

How to make Apricot and nut cookies with Amaretto icing

For the cookies:
1) In a large bowl, beat the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , caster sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about two minutes. Beat in the egg. Stir in the plain flour until just blended. Mix in the apricots, almonds, and pine nuts.

2) Transfer the dough to a sheet of clingfilm and shape into a log, about 30cm long and 4cm in diameter. Wrap the dough in the plastic and refrigerate for two hours.

3) Preheat the oven to 180°C / gas mark 4. Line two heavy baking sheets with parchment paper.

4) Cut the dough log crosswise into 1/2 to 1cm thick Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices . Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 mins. Transfer the cookies to a wire rack to cool completely before Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing .

For the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :
1) Place the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar in a medium mixing bowl. Gradually Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk in the almond flavored liqueur, until the mixture is of drizzling consistency.

2) Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing , allowing any excess Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing to drip onto the baking sheet. Allow the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing to set before serving, about 30 mins.