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