Apricot Almond Shortbread Cookies (Print Version)
# Ingredients:
→ Shortbread Base
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 chunks
06 -
1 ½ tablespoons water, more as needed
→ Mix-ins
07 -
80 grams dried apricots, roughly chopped
08 -
⅓ cup whole almonds
# Instructions:
01 -
In a food processor, add all-purpose flour, almond flour, powdered sugar, and salt. Pulse several times to blend thoroughly.
02 -
Distribute the cold butter chunks over the flour mixture and add water. Pulse until a crumbly dough forms that holds together when squeezed. Add a little more water only if necessary.
03 -
Add chopped dried apricots and whole almonds. Pulse briefly, just until distributed, avoiding overprocessing.
04 -
Transfer dough onto a large piece of parchment or plastic wrap. Press into a log about 5 cm in diameter and 30 cm in length. Roll tightly, twist the ends, and chill in the refrigerator for 30 minutes.
05 -
Set oven to 165°C and position the rack in the center.
06 -
Unwrap the chilled dough and use a serrated knife to slice into 1.25 cm thick rounds.
07 -
Place dough rounds on a silicone mat or parchment-lined baking sheet, spacing them at least 2.5 cm apart. Bake for approximately 20 minutes, until edges just begin to brown.
08 -
Remove baked cookies to a wire rack and allow to cool completely.
# Notes:
01 -
Shortbread dough can be prepared by hand, using a pastry cutter or fork if a food processor is unavailable. If the dough becomes too warm, chill briefly before shaping.
02 -
For crisper cookies, substitute powdered sugar with granulated sugar in equal measure.
03 -
Freeze baked cookies or dough for up to three months. Thaw at room temperature before serving or baking.
04 -
To form shapes other than rounds, press the dough into a pan and cut into triangles or rectangles after baking.