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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    83 Reviews
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    Great flavor, easy to make. I've done this as a Christmas cookie for two years now and it always receives rave reviews.
    Pretty good but a bit too sweet for my taste
    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!
    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.
    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.
    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!
    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 
    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.
    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.
    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.
    Great Cookie...I doubled the recipe, used a little more than 1 1/2 c apricots, the zest of half an orange and along with the tsp vanilla I added a tsp of almond extract. Couldn't use alcohol so I used water & the zest of the other half of the orange. Adding this to my favorites. Trying pistachios next time, like Giada's Biscotti. BTW, I was told by a New York high-priced caterer that those were the BEST biscotti she ever had.
    So good!
    Love these cookies!! They are not only easy to make, they are delicious!!
    Love these cookie. They're easy to make, I put less than the recommended 1/2 cup sugar and added a bit more of the apricots, almonds and nuts.
    I need help, my cookies looked nothing like this. I chilled the dough and sliced it roughly 1/2 in thick, and they completely flattened out. I'm at a really high altitude, so I don't know if there's something I need to add, I don't bake often. Please help!
    I thought the cookies were bland and the icing too sweet. Maybe adding orange zest or almond extract instead of vanilla might help.
    This recipe was nice and different! The flavors worked together well and it was super easy to make. The cookies were rocking with the amaretto icing, but you could do it without it and they tasted just as awesome.
    Love them, cookie only I don't use the iceing, too sweet
    I thought the texture of the cookie was a little strange.I have made tons of Giada's recipes and they usually turn out fantastic but this cookie, I wasn't so thrilled about.
    These are not too sweet, decadently buttery, wonderfully crunchy, and full of fruit and nuts. I haven't got round to doing the amaretto icing yet, but they're still great without, and keep nicely in an airtight container. Next time I make them (3rd time) I'll ice them up.
    awesome cookies!
    The nice thing about these cookies is that you can make them ahead and slice and bake them as you need them. They are so delicious that I decided to try a cranberry/orange version. I used dried cranberries in place of the apricots, skipped the cinnamon, added 1 teaspoon of orange zest. For the Icing, I replaced orange juice for the Amaretto. To be honest, my family ate this version before they finished the apricot ones. Both are excellet. Giada never fails!
    I've made these several times and they are always a hit. However, I do not use the amaretto in the glaze( tried it and didn't like it) or the pine nuts( I prefer pine nuts in savory dishes). I use a little almond extract and water for the glaze and make it very thin so it just gives a shiny look to the cookie. One of my co-workers says this is her all time favorite cookie!
    A fun, unique, and delicious cookie for the adults. These cookies were very well received by everyone. They were even better 2-3 days later and kept very well in the refrigerator for 1 full week.
    These would have been great, if I had not already made Giada's Dried Cherry and Almond Cookies with Vanilla Icing. This is basically the same recipe, just changes out the apricots for cherries and more almonds for pinenuts.
    The cinnamon seemed better with the cherry and almonds and not the apricots.
    So I made them again, this time I used all pinenuts and replaced the cinnamon with ginger and the vanilla with a little orange rind/extract. Did a simple vanilla icing. Much better! Apricot, ginger and orange is another great flavor combo - now I have two type of Giada's cookies!


    Just made these cookies for a party and they were a HIT!! Easy to made just took a little time. I left out the pine nuts and added more almonds. YUM
    OMG! The cookie is simple to make, and just one whiff of the Amaretto icing is enough to make one salivate! Great recipe that I always double as it makes so few cookies.
    This is my favorite cookie recipe. I have made for a couple of years now. Can make up in advance, rolled into roll, sealed in saran wrap and freeze. When I serve, guests always want recipe. Delicious.
    had most of the ingredients, all i had to but was the apricots. cheap and delicious even without the icing!!
    I had gone over all the reviews and felt this would be a good choice. It was. I had made the dough last night and let it set till this morning. My husband really enjoy with his coffee. I did use 1cup of apricots. I notice that some reviews said the log was hard to shape sticky and the cookies came out too thin; However I had none of these issues the log was firm and very easy to cut. The cookies kept their shape. This was very easy and tasty will make many more times.
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