These (almond)-buttery cookies crammed with lush apricot jam make for a easy, but completely delicious fast candy deal with.
I simply love the distinction between the nuttiness and the candy / tart / fruity taste of apricot jam collectively. These cookies had been a “love at first chunk” 🙂
There’s simply one thing kind of particular about apricot jam normally. It is simply so visually appetizing in a dessert. Juicy, and brilliant… and you may love seeing it peek out of its little “envelope” in these cookies.
P.S. Should you do not feel like fussing with “envelopes” right here, you may all the time go for a great ol’ thumbprint shape-cookie right here as an alternative.
Lastly, for those who love this taste combo, or simply need extra apricot jam recipe concepts, you would possibly get pleasure from these sticky apricot jam bars, these apricot slices, apricot hamantaschen cookies, or this sachertorte ice cream, to call a number of of the various apricot-inspired recipes on this web site..
Almond Apricot Cookies
Almond-buttery cookies and luxurious apricot jam make for a easy, but completely delicious fast deal with.
- Prep Time: 20 minutes
- Cook dinner Time: 6 minutes
- Complete Time: 26 minutes
- Yield: 6 cookies
- Class: Cookies
- Technique: Baked
- Delicacies: Dessert
- Weight-reduction plan: Vegan
Cookie Dough
Apricot Filling
Directions
- Preheat oven to 375F. Line a small cookie sheet with parchment and put aside.
- Course of all cookie dough elements in a meals processor till the combination begins to kind a ball (observe if the combination is just too sticky, add a bit extra flour, if too dry, add a bit extra maple syrup). Kind the combination right into a ball together with your fingers and knead briefly, then flatten right into a disk.
- Place the disk between two sheets of parchment paper on a flat floor and use a rolling pin to roll out into an ⅛” thickness. Use a knife or a pizza cutter to chop out squares out of the dough — I often get about 4 squares (approx 2″ x 2″) on the primary cross, rigorously switch these onto the ready cookie sheet, then collect remaining dough scraps, kind right into a ball once more, and repeat the method of rolling out and chopping out extra dough squares till you run out of dough (ought to get about 6 squares complete).
- Place about 2 teaspoon of jam (or simply below a tbsp) into the center of every sq. of dough, then rigorously collect 2 reverse edges of the cookie dough and join them collectively over the jam, putting one edge barely over the opposite and forming what seems to be an envelope within the making, or as if you might be wrapping the jam in a blanket…
- Bake in a pre-heated oven for 6-7 minutes till the sides change into barely golden. Take away from oven and permit the cookies to chill a couple of minutes (they’ll agency up a bit as they cool off). Get pleasure from!
Notes
*For greatest outcomes, the almond butter must be fairly creamy / runny. I.e. this recipe will not work with the arduous/dry leftovers on the backside of an almond butter jar! I like to recommend getting as creamy of a jar as doable, after which mixing it totally as soon as opened to include all of the oil in so the butter turns into easy and uniform.
**You should use a home made refined sugar-free jam right here. Or can use store-bought fruit-sweetened apricot jam – that is what I used right here (St. Dalfour model). This simple no-cook apricot jam recipe is an alternative choice.
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