Apricot and Nut Cookies with Amaretto Icing

Total Time:
2 hr 49 min
4 min
2 hr 30 min
15 min

2 to 2 1/2 dozen cookies

  • Cookies:
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup plus 2 tablespoons sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • 1/2 cup dried apricots, coarsely chopped
  • 1/4 cup slivered almonds, toasted
  • 2 tablespoons pine nuts, toasted
  • Icing:
  • 1 3/4 cups confectioners' sugar
  • 5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto)

For the Cookies: In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts.

Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.

Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.

Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.

For the Icing: Place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency.

Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 minutes.

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4.6 83
Great flavor, easy to make. I've done this as a Christmas cookie for two years now and it always receives rave reviews. item not reviewed by moderator and published
Pretty good but a bit too sweet for my taste item not reviewed by moderator and published
I've made these twice in the past week. They are fantastic and everyone loved them. I followed the recipe exactly the first time and used DiSarono as the orange liquoer for the icing and the second time I doubled recipe (which made 36 cookies and used fresh squeezed orange juice to the powdered sugar for a kid friendly version, it was well received! I think I liked the fresh oj version better. The most convenient thing is that you can store the dough till you're ready to bake. I saved 1/2 the dough in my freezer the second time around so I could make them whenever needed. That will come in handy aroung Christmas time especially. Great recipe Giada! item not reviewed by moderator and published
These were delicious and easy with my stand mixer. We live in an area with lots of authentic italian bakeries and these and cookies like this are at least $15 a lb. Baking these cookies made my kitchen smell just the bakeries...Yum! The texture was perfect; nutty, chewy with dried fruit and flaky all at once.I was afraid the glaze would make things too sweet for my taste but it added the perfect touch. They truly are of bakery quality. Next time I'm adding extra almonds since I love them. A keeper. Would like to try with dried cherries, too, the cherry almond combo would also rock. item not reviewed by moderator and published
I just began my journey to baking. And this is a great recipe to add to our repertoire. Not too sweet and very tasty. A light and delectable cookie. The pinenuts and almonds add great taste. I baked the cookie for 12 - 13 minutes. Perfect. item not reviewed by moderator and published
I served these cookies to guests for game night (pretty!. Everyone took a bite, and all at once started talking, talking, talking about how amazingly delicious these cookies are! Another plus: this makes a small(ish batch which is good for small households, the dough can be made ahead of time and who doesn't love the ease of simply slicing and baking? I had to print up recipes for each of my guests before they left. Thanks, Giada! item not reviewed by moderator and published
i tried this recipe 2 days ago , and my husband loved it. My baby is turning 1 month old next week so hubs and I decided , that i bake this cookie to give to friends , some sort like a "thank you cookie" ... The cookie wouldn't be as tasty if not for the amaretto icing ..it's oh so yummy my only problem is , we are running out of amaretto and we dont know where to get this here in Malaysia (we bought 2 bottles all the way from Germany last year during a business trip :D item not reviewed by moderator and published
We substituted chopped pecans for the pine nuts and they came out great! Easy and delicious. I think you could add orange or almond extract as others have suggested and you could probably substitute any dried fruit in these too. Definitely toast the almonds as they add a lot of flavor. Without leavening, the cookies are quite flat and crispy but we liked them that way. The amaretto-confectioners' sugar icing is one of the best things I have learned in food this year. item not reviewed by moderator and published
I too thought about alomond extract instead of the cinnamon. Or even nutmeg instead of the cinnamon...not a big fan of cinamon. I didnt add more apricots but think I would like that as well. The orange zest sounds great and for those that dont want to use alcohol for the iceing then just use the juice of an orange. For the bland response. You probably need more salt to your taste. Its the sweet and salt balance that makes the recipe. For the flat cookies, try adding a teaspoon of leavening, such as baking powder to your flour. item not reviewed by moderator and published
I have made this recipe 4 times since I saw the episode. This is now my husbands favorite cookie! Mine too! It has all the elements..salty, sweet, crunchy, soft, delicious. Freeze well too. item not reviewed by moderator and published

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