AuthorcookiesrecipeCategoryAlmond CookiesDifficultyBeginnerThe secret ingredient to this recipe for Apricot Cookies is the almond paste or marzipan which can be bought pre packaged at all good supermarkets and health food stores.
Preheat oven to 180 degrees C, lightly grease & pre-line bake trays.
Start with butter and almond paste / marzipan at room temperature in mixer bowl, add lemon rind & lemon juice, sugar, egg yolk and mix until combined.
Sift in half the flour and stir with a spoon until combined, then repeat the process with the other half until fully combined.
Lightly flour your workbench, knead the dough lightly until smooth and firm.
Place in a zip lock glad bag, cling film, or simply cover in a bowl to refrigerate for 30 mins.
Roll dough on lightly floured workbench until 5mm thickness, using a 5cm fluted round cookie cutter to shape.
Place on trays, brush over the tops of cookies with lightly beaten egg white combined with dash of water.
Sprinkle flaked almonds evenly over the tops.
Bake for 10 – 15 mins. or until lightly golden brown. On stove top, warm apricot jam in a saucepan on low heat, then when warmed, remove from heat and pass through a strainer to take out any fruit lumps.
Allow cookies to cool on trays sitting on wire racks. Then brush tops of cookies with the jam and place back into the oven for another 2 mins. Allow to fully cool on trays once more before serving. Enjoy!
Ingredients
Directions
Preheat oven to 180 degrees C, lightly grease & pre-line bake trays.
Start with butter and almond paste / marzipan at room temperature in mixer bowl, add lemon rind & lemon juice, sugar, egg yolk and mix until combined.
Sift in half the flour and stir with a spoon until combined, then repeat the process with the other half until fully combined.
Lightly flour your workbench, knead the dough lightly until smooth and firm.
Place in a zip lock glad bag, cling film, or simply cover in a bowl to refrigerate for 30 mins.
Roll dough on lightly floured workbench until 5mm thickness, using a 5cm fluted round cookie cutter to shape.
Place on trays, brush over the tops of cookies with lightly beaten egg white combined with dash of water.
Sprinkle flaked almonds evenly over the tops.
Bake for 10 – 15 mins. or until lightly golden brown. On stove top, warm apricot jam in a saucepan on low heat, then when warmed, remove from heat and pass through a strainer to take out any fruit lumps.
Allow cookies to cool on trays sitting on wire racks. Then brush tops of cookies with the jam and place back into the oven for another 2 mins. Allow to fully cool on trays once more before serving. Enjoy!
Notes
