Apricot and Nut Cookies with Amaretto Icing

Total Time:
2 hr 49 min
Prep:
4 min
Inactive:
2 hr 30 min
Cook:
15 min

Yield:
2 to 2 1/2 dozen cookies
Level:
Easy

NUTRITION INFO
Ingredients
  • 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)
Directions

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
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. item not reviewed by moderator and published
So good! item not reviewed by moderator and published
Love these cookies!! They are not only easy to make, they are delicious!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
I thought the cookies were bland and the icing too sweet. Maybe adding orange zest or almond extract instead of vanilla might help. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Love them, cookie only I don't use the iceing, too sweet item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
awesome cookies! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
had most of the ingredients, all i had to but was the apricots. cheap and delicious even without the icing!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I just baked this recipe this evening...turned out wonderful!!! I did alter the recipe slightly...I added a little extra apricots and also omitted the pine nuts, using a little more of the toasted slivered almonds. I am debating on drizzling on any icing since I am not a huge fan of icing. These cookies were sliced thick which required about 5 more min. in my oven, but came out golden and delicious. You should try this awesome recipe! item not reviewed by moderator and published
I just made these after seeing them on Giada's show. I doubled the recipe, but otherwise followed it exactly. The dough was VERY soft and sticky, and difficult to maneuver into a log. I think more flour is needed. And the cookies spread out quite a bit and turned out very thin-- not at all like the ones pictured. However, they taste great. item not reviewed by moderator and published
I did like these cookies a lot. I am a huge pine nut fan and I did make the icing to go with them. My only qualm was that the shape and texture weren't what I was expecting. The directions say to roll them into a log and then cut slices. I may have cut the slices a little too thin, because my cookies came out kind of hard. Next time I will try cutting a little thicker slices and also rolling the log so that it is longer and more round shaped. (Mine ended up kind of funky shaped). Overall very good, reminded me of fruitcake kind of. item not reviewed by moderator and published
I served these cookies with Giada's Gorgonzola Porcini Risotto. They provide a nice finish to a very rich risotto. The flavors in the cookies are subtle, but the amaretto icing gives them full effect. So don't skimp on the icing! item not reviewed by moderator and published
I hae never baked with Pine Nuts before. I made these for a Tea and they are absolutely YUMMY. I put them in the frig for a few days and they stayed fine. item not reviewed by moderator and published
After reading all the reviews I knew I had a winner....Not! Taste was wonderful but, they did not hold their shape as pictured! I am considered to be an Expert baker so I was so disappointed. I made them for my Book Club meeting. Everyone raved about them but they were not as pictured. What did I do wrong?? I adore Giada and have never had one of her recipes fail me but his oe did. I want to make them again but I want the picture perfect cookie. HELP!! Sue item not reviewed by moderator and published
i just made these cookies and they were amazing, everyone in my family loved them. in my convection oven, they took 10 minutes exactly, and i only made about 1/3 of the icing, and still didn't even use it all. these kept really well in the fridge, too (i baked half the first day i made the batter, then kept the rest rolled in a log and baked them several days later). i also used slightly more apricots than called for. these were seriously perfect, one of the best simple little cookies i've ever made. item not reviewed by moderator and published
Not too sweet, but definitely delicious! Mine were just a little crispy on the outside, but chewy on the inside. The icing was fantastic - I wanted mine to be a little firmer, so I used 1 cup of powdered sugar and 4 tablespoons of Amaretto. Still had plenty left over! item not reviewed by moderator and published
Made these cookies twice this Christmas, they are excellent!! The mixture of nuttiness and the sweet-sour apricots make it so fresh and bring a different taste than all the other Christmas cookies people usually make!! Got a ton of compliments for them, they are excellent with coffee or tea and keep well, without drying out! I will make these cookies again and again! item not reviewed by moderator and published
I did not even get a chance to ice these and they were gone! Everyone loved them. A buttery cookie with a nice chewiness from the apricots and crunch from the nuts. Bravo!!!! Easy as can be to make too. item not reviewed by moderator and published
The Frosting is fantastic, just delicius , but needs more apricots, I put 1 cup and probably I will put another 1/2 cup next time. Is a keeper for next Christmas and for every party. thanks Giada. Martha item not reviewed by moderator and published
This cookie has wonderful flavor. I used 1/2 vanilla and 1/2 almond extract. Also, made the icing with powdered sugar, half & half and Cointreau. I really like the orange flavor with the apricots. Thanks Giada!! item not reviewed by moderator and published
I made this as gifts last year and received nothing but compliments. I added a twist: lemon zest in the batter and a little splash of dark rum in the icing. Cuts the sweetness just right. Making these for the office cookie exchange this year! item not reviewed by moderator and published
Made double the recipe for Christmas, but I don't think they will last the five more days till Christmas, Easy and delicious. I forgot the pine nuts and didn't even miss them. Delicious. item not reviewed by moderator and published
These are so easy to make with very few ingredients, and they're really good with the bits of apricots and nuts. It's nice that you put them very close together and fit a full batch on one baking sheet since they don't rise. I've tried a couple of variations. I ran out of almonds and used only pine nuts, and then I ran out of both when I was doing my Christmas baking, so I replaced those nuts and the vanilla with pecans and a splash of bourbon and made the glaze with bourbon. Both variations were great! I agree with other reviewers-they don't really need the glaze because they're very tasty without, but it makes them look really pretty and the flavor gets better as they sit longer. I even made a batch of these with Splenda for a diabetic family member, and that also worked well-the apricots disguised the splenda flavor so it tastes like they have real sugar. I like to bake them so that the bottoms are just barely starting to get golden-otherwise the apricots on the bottom start to get too brown-12 minutes in my oven. These are definitely staying on my holiday baking list. item not reviewed by moderator and published
I made these cookies today. I did reduce the sugar a bit because I do not like my dessert too sweet. They came out great. item not reviewed by moderator and published
These cookies are absolutely delicious item not reviewed by moderator and published
We love these cookies! So nice to get away from the chocolates (bite my tongue) soooo good! One suggestion I have, after you ice them, let them dry then place into air tight container over night...the alcohol in the icing rests and the flavors unite or something...Yummm item not reviewed by moderator and published
If you are tired of chocolate chip cookies and their variations this is a really unique cookie. LIght, nutty and a little chewy from the apricot, and they are not overly sweet. I've never bothered with the icing since I never have Amaretto in my house and don't care for its flavor, but the icing would definitely give it a punch of sweetness. item not reviewed by moderator and published
Made these for a party and they were a big hit. I followed the recipe to the letter and they came out great. You go Giada! item not reviewed by moderator and published
Have made a batch for the last two weekends and they are a hit with everyone!!! Everyone wants the recipe! They really are a cinch to make. I add a smidgen of almond extract with the vanilla and also use a bit more apricot than what is called for. I also don't bother with the icing as they are scrumptious without it. As Giada would say - "Perfection!" item not reviewed by moderator and published
I made a batch to see if I could add this to my holiday baking and it is a winner. it was a big hit, so easy to do and very good. item not reviewed by moderator and published
Unlike one of the reviewers, my cookies were bursting with apricot flavor. True, I did use a bit more apricot than the recipe actually called for. I also used the best dried apricots I could find. If you're not using good fruit, the taste will be bland because the fruit itself is tasteless. I didn't have any pine nuts on hand, so I used chopped toasted almonds instead which proved to be a good substitution. As for the icing, I recommend using a good amaretto since its flavor is so prominent. This is not the time for a cheap almond liquor. I've also made these cookies with dried cherries. Although they were good, my family prefers the apricot so I'll stick to that. These cookies are definitely a delicious and unusual tea time treat. item not reviewed by moderator and published
These are definitely my favorite cookie. Refreshing flavors that are different from your normal cookie make this cookie a very special treat. I always enjoy when my daughter makes them. I get to eat them without the work of making them. YUM! item not reviewed by moderator and published
These cookies were delicious and easy to make! My husband and friends loved them too. I will be making them again soon!!! item not reviewed by moderator and published
Very tasty, delicious cookie. However, I had to add an additional cup of flour because with just the one and half the recipe called for, it was more of a batter instead of a dough. My husband loved them and I will definitely be making these very often. item not reviewed by moderator and published
I made these first at Christmas and absolutely loved them. They are my new favorite cookie. I did make the rolls a little longer than the 12 inches to make them a little smaller around. The cut width is great. My problem now is only having one with my afternoon tea. item not reviewed by moderator and published
These were great! I did make an adjustment or two based on comments from previous posters. Added some cranberries and a generous splash of almond extract. This is going into the "cookie file" for sure! Thanks Giada! item not reviewed by moderator and published
These were the first cookies I've ever made from scratch!!! It was so easy and it came out delicious! My boyfriend and roomates loved it, I even tried it with other fruits like cranberrys and still delicious. I didn't have ameretto icing so i just used spiced rum in one batch and vanilla extract in the other and still wonderul.. I've tried this reciepe in so many different ways and they always come out great. These are now my special occasion cookies cause there so good it feels like a sin to have them all the time item not reviewed by moderator and published
Dearest Giada, I love your cooking shows, your recipes are always clean, simple and easy to make. I usually make 8 to 10 varieties of cookies in christmas to give away for present to my friends. This year I tried your Apricot, Nuts Cookies with the Amaretto Glaze, and they are definitely a keeper. Please keep sharing with our your cooking skills, tips, and wonderful variety of recepies, they are all sensationl and so practical. With great admiration, Maribel from Costa Rica. item not reviewed by moderator and published
I selected this cookie receipe because of its high ratings, and that it was different from the others I tried. It sounded european with the fruits and nuts, but I wasn't too pleased with the final results. The flavor of the apricot's didn't come through the cookie dough and I didn't care for the frosting. My husband didn't want me to bake these again. item not reviewed by moderator and published
simple to make, great taste, and I received rave reviews from everyone who tried them. They are really great, and not too sweet--they are just perfect. item not reviewed by moderator and published
A very easy, delicious cookie. All the ingredients blend together to make an awesome bit of heaven. Don't change anything, just make it the way it is meant to be. The amerato icing was the final indulgance and did so much justice to the end result. I piled the icing into a small plastic ziplock, cut of the end and swirled the icing on top. The cookie makes a great presentation and kids love them. They are on my top four Christmas cookie list. Thanks Giada! Anne, Xenia, Ohio item not reviewed by moderator and published
These are so delicious. I love the apricots in them but next time I'm going to try them with some dried cranberries. Very good cookie and super easy to make. item not reviewed by moderator and published
I have made this twice this month and might make it once more. This was very easy and super-delicious. I think my husband ate 3-4 in one sitting and he's actually not THAT crazy about cookies. My little one totally loved it. We dont like Amaretto and substituted with Vanilla. Thanks Giada! item not reviewed by moderator and published
Imagine my surprise at this cookie. It is now in my collection of favorite cookies. The only thing I did was to finely chop some of the almonds that were in the recipe and sprinkle them on the iced cookies. Made them look that much more festive. You will not be disappointed at the end result of these delicious cookies. item not reviewed by moderator and published
Such a great cookie! Must admit I did not have the amaretto for the icing so I substituted with a small amount of vanilla extract and a grating of fresh orange rind. Would still like to try it with the amaretto to compare, but this is a keeper. Love it Giada.....you MADE me want to bake these as soon as I saw the program. It is in my cookie file. item not reviewed by moderator and published
What a great change of pace from the standard cookies-these were pretty as well as tasty. I found the recipe made much to much icing but had a great flavor-perfect for Christmas or Easter-even a little good for you with the apricots! item not reviewed by moderator and published
I have made this recipe four times so far this year, and it is always a huge hit! My husband does not eat chocolate, so I am always looking for non-chocolate recipes he would enjoy. This definitely fit the bill :) One tweak which can be made (though Giada is a goddess in my book and I think everything she does is perfection) is using almond extract vs. vanilla extract. It really made the cookies more sumptuous and tasty. An amazing recipe which I am making again TODAY (dinner guests tomorrow night). item not reviewed by moderator and published
My kids devoured these cookies (made them without the icing). They tasted much much better after they had cooled. Made them once substituting whole wheat flour for 1/2 the regular flour. They were still delicious! item not reviewed by moderator and published
A friend made these for a lunch at her house, and they were so good. What a great addition to any cookie tray ... something different. I think the icing really makes the cookie, and I wouldn't skip it. item not reviewed by moderator and published
These cookies are delicious and easy to make. You can skip the icing if you want - they are great with out it too. I brought them as treats for my weekly round golf and and everyone raved about them. item not reviewed by moderator and published
Giada has such an elegant way of bringing in simple recipes with an Italian look or taste!!! The combinations of ingredients are wonderful and I would of never know thought of using Amaretto liquor and powder sugar as an icing. item not reviewed by moderator and published
I have made them twice now. The first time I did not have apricots but had dried mixed fruit pieces and it was great. I am not a precise enuf baker to get a uniform cookie size from the sliced cookie log so I tried another method the next time. The second time instead of chilling and cutting the dough, I used the small cookie scoop (about 1 Tablespoon size) and flattened the tops a little and had a more uniform shape and size. The buttery flavor, the vanilla, the hint of cinnamon with the nuts and fruit is great. That is something for me to say because I am a CHOCOHOLIC. item not reviewed by moderator and published
Very different, and excellent cookies. The hint of cinamon makes this cookie great. I didn't even bother with the icing. The cookies themselves had a wonderful buttery flavor, and looked beautiful with the specks of orange from the apricots. The toasted pine nuts added a wonderfully surprising element to these cookies too. item not reviewed by moderator and published
These apricot cookies were easy to make and are delicious with or without the icing! I added this to my recipe box and will be making these delightful yummies again. :) item not reviewed by moderator and published
These cookies turned out really puffy, more like cake/bread, for me. item not reviewed by moderator and published
This recipe produces a light but yet flavor packed cookie. I love the varying textures between the different nuts and the apricots. I iced half the batch and myself and my co-workers agreed, the cookies without were better. The icing seemed to mask the flavor of the cookie. Definitely a keeper. Thanks Giada! item not reviewed by moderator and published
These cookies hit the spot. They taste as good as they look. After I saw the episode I had to make them. I chopped the nuts and apricots up more fine and it worked out really nice. Also--didn't care much for the icing--the cookie is just perfect without it item not reviewed by moderator and published
Let me say first off, I am not a baker. However after seeing this cookie made on the show I knew I had the motivation to try it especially as I love dried apricots and pine nuts. The dough came together very fast and easy in my stand-mixer by a hand held should do fine also. A few small changes that I made - due to being nut sensitive, I did omit the silvered almonds. For whatever reason actually I can still eat pine nuts : o) so I still toasted them but doubled/tripled the amount of those. I also probably used also extra apricot which I chopped in the food processor so they would distribute evenly in the dough. I let dough chill overnight (jsut because I didn't have time that same day) and I just baked as directed and let them cool. The frosting with the touch of amaretto was great on the cookie & thankfully didn't bother my nut allergy. I almost used Grand Marnier in the frosting because I was thinking the orange would be nice with the apricot as well. So from a non-baker I really feel comfortable recommending these! Great light cookie for the summer. Giada - you are great & thanks for motivating me to try something different! Fabulous and my husband raved too! item not reviewed by moderator and published
These cookies were such a snap to make and they are delicious! My husband is allergic to almonds so I substituted walnuts and orange juice for the amaretto. They were gone in seconds!! Thanks for such an fast and economical recipe! item not reviewed by moderator and published
this cookies are just simply delicius item not reviewed by moderator and published
After seeing Giada's show and realizing that I had all ingredients at home, I went ahead and made the cookies. They were so good. I used 5 TBSP of Amaretto for the icing. Actually, I could have cut the icing in half or less than that. I only used 1/4 of the icing that the recipe called for. The cookies were good with or without the icing. Without the icing, they taste like short bread. The Amaretto gave them kind of a "hum...what is it?" taste. I loved them both ways. item not reviewed by moderator and published

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