Apricot Nut Cookies

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!

I mixed up my dough, just as directed.  I sampled the dried apricots before mixing them into the dough.  I personally think it is the responsibility of the baker to insure the ingredients taste amazing.  At least, that’s what I tell my family when they catch me snacking.

Giada recommends you chill this dough for a couple hours.  She wasn’t kidding about that.  I only chilled mine for about 90 minutes, and it wasn’t enough.  I should have chilled it over night, to make it slice into really pretty round slices.  But alas!  My dough was to soft and did not keep a pretty round shape.  Of course, I also baked it too long (forgot to set the timer) so the edges were crispy and too brown.

Where Giada and I differ is in the icing.  Hers is made from Amaretto and powdered sugar.  Not being a drinker, I have a hard time wanting to spend money on alcohol I will never drink, just to make frosting for cookies.  I’m just not into it.  So I went with the non-alcoholic version.  I mixed a little water and almond extract with my powdered sugar.  I also put in a single drop of blue food coloring for effect, which ended up to be a little too effective, if you know what I mean.

No matter, the cookies were still delicious!  I love the nutty flavor with the chewy apricots, and I really, really love almond icing.  Even if it is bright blue.

Apricot Nut Cookies
Cook time
Total time
A recipe for a nutty apricot cookie with almond icing.
Serves: 2 dozen
  • ½ cup (1 stick) unsalted butter, at room temperature
  • ½ cup plus 2 tablespoons sugar
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • 1 large egg
  • 1¼ cups all-purpose flour
  • ½ cup dried apricots, coarsely chopped
  • ¼ cup slivered almonds, toasted
  • 2 tablespoons pine nuts, toasted
  • For icing:
  • 1 tsp almond extract
  • 2 cups powdered sugar
  • 1-2 tablespoons water
  1. Beat the butter, sugar, cinnamon, salt, and vanilla for about 2 minutes, until light and fluffy.
  2. Add egg and mix.
  3. Stir in the flour until just blended. Gently stir in apricots and nuts.
  4. Transfer dough to plastic wrap. Shape into a log and wrap tightly. Refrigerate for 2 hours or more.
  5. Slice the chilled dough into ¼" to ½" slices, and place on a baking sheet. Bake about 15 minutes at 350 degrees.
  6. Allow to cool completely before icing.
  7. For icing:
  8. Mix ingredients together until well incorporated. Adjust texture by adding more water or more powdered sugar. Drizzle icing over cooled cookies.


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