Monday, January 2, 2012

Chef Chuck's Apricot Cookies


Biscotti Marmellata e Mandorle
Light and delicate apricot marmalade cookies, with chopped almonds and a dusting of powered sugar. I used sweet apricot jam, which was made by my friend, Andrea, from Andrini Marmellate, in Italy.

Apricot Cookies
2 cups flour
2/3 cups powered sugar
pinch of salt
12 tablespoons butter, 
room temperature
2 eggs
1 teaspoon vanilla
1/3 cup apricot marmalade
1/4 cup almonds, finely chopped

Sift flour, powered sugar and salt together, set aside.  In a mixer blend butter, add one egg  and vanilla.  Slowly add in dry ingredients, just till combined.  On a floured board spread half the dough at a time, roll out to 1/4 inch thick and cut out shapes desired.  The bottom of each cookie does not have a hole in it, only the tops.  Place on a baking sheet and mix 1 teaspoon water with the yolk and brush on top side of cookies. Then sprinkle chopped nuts on tops only.  Bake at 350 degrees for 10-12 minutes, let cool on pan 10 minutes.  Use about 1/2-1 teaspoon jam, spread on bottom of each cookie, place top on and sprinkle with powered sugar.  Makes about 35 cookies.
Ricette by Chef Chuck's Cucina 

2 comments:

  1. These look divine... like something I buy from my favorite Italian deli, Claro's. Will have to try them at home!

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  2. Hello Italianwinegeek, You will love these delights!
    Thank you for your comment.

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