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 


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

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