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posted by odile | category:almond, almond extract, apricot, cinnamon, pine nut, vanilla
H and I were not going to settle for just salad on our cooking date two weeks ago, and thus we also opted for these delicious cookies. Both of us love pine nuts, and fruit, and this cookie recipe of Giada’s looked far too yummy to pass up. We kept things almost to the letter of the recipe, with the minor adjustments of adding some extra apricots and using almond extract in stead of amaretto for the icing.
I read comments on the recipe page about these not turning out as described, but for us they were perfect- very thick, great texture, excellent tea cookies. One is more than enough as a snack, as these are large and with tons of great flavour. Giada suggests making a double batch and freezing the remaining dough for unforseen guests, and I can’t help but agree- having these warm out of the oven with the icing just barely settled on top is a vision that will bring a smile to anyone’s face.
Dried Apricot, Pine Nut, and Almond Cookies with Almond Icing
Adapted from Giada de Laurentiis’ Apricot and Nut Cookies with Amaretto Icing
Ingredients:
- 1 stick Smart Balance Omega-3 butter, room temperature
- 1 large egg (cage-free, brown)
- 1 & 1/4 cups AP flour
- 2/3 cup tablespoons granulated sugar
- 1/2 heaping cup dried apricots, coarsely chopped
- 1/4 heaping cup slivered almonds
- 2 tablespoons pine nuts
- 1 teaspoon 2x extra strength vanilla extract
- 1/2 teaspoon ground cinnamon (Saigon is best!)
- 1/4 teaspoon sea salt
- 1 cup confectioner’s sugar
- 1 tablespoon almond extract
- 2-3 tablespoons water, as needed (see below for icing information)
Process:
- Whisk together the butter, sugar, vanilla, cinnamon, and salt until light and fluffy, then add in the egg. Slowly stir in the flour until just blended- be careful not to overstir! Mix in the apricots, almonds, and pine nuts.
- Wrap the dough in plastic wrap in a thick log-style shape and place in freezer for 25 minutes.
- Preheat oven to 350 degrees F and line a large baking sheet with a Silpat silicone mat.
- Cut the dough log into thick slices and place the cookies on the baking sheet, approximately 2 inches apart. Bake for 12-15 minutes, until lightly golden around the sides. Place on a wire rack (see picture below) to cool.
- Place the confectioners’ sugar in a small bowl. Add in the almond extract and 2 tablespoons of water and whisk slowly. If you are unable to mix (too thick), add in another tablespoon of water. Keep adding water sparingly until you have a thick, creamy consistency. Let sit 2-3 minutes to thicken, then drizzle over the cookies (place a baking or cookie sheet under the wire rack to catch the falling icing). Eat warm with the icing being gooey, or let sit 15 minutes, then eat!
They’re so good. Seriously. I’m very tempted to make a few logs to have around for when someone may unexpectedly come to visit or hang out… they’re easy, quick, unique, and just great! It’s like a shortbread… except not. And an Italian cookie with lemon? This is clearly a special- and rare- opportunity.
Also I want to add that the dried fruit in these cookies keeps them really moist and chewy. I had some a few days later (they only made it that long due to strong willpower) and they were still super moist! :)
These were sooo good. I can’t wait to make them again! I am curious how amaretto will change the taste. Also looking at that salad from the previous post is making me hungry. That chicken was yummy. I bet a honey mustard dressing would be really good with that salad?