A recipe for a cookie with apricots and nuts, covered with almond icing.
Source: Giada de Laurentiis and Food Network… always an amazing source.
Yield: about 2 dozen cookies
It’s been a while since I made a fruity cookie, and this one, frankly, hit the spot. Although, I have to admit, these did not turn out nearly as beautiful as Giada’s did, but that’s not her fault. I don’t think she frosted hers in this lovely shade of blue, either. I guess that’s what makes the two of us different. Right?
I was excited to have a reason to make a cookie with nuts in it. These use both slivered almonds and pine nuts. It has been a long time since I have eaten pine nuts. They are certainly not the cheapest nut in the store, but worth every penny for that wonderful piney flavor!