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Apricot and Nut Cookies with Amaretto Icing Recipe

Apricot and Nut Cookies with Amaretto Icing

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Average Rating:

Total Reviews: 79

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  • on May 07, 2013

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    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.

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  • on March 09, 2013

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    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!

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  • on February 22, 2013

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    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

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  • on December 16, 2011

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    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.

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  • on November 04, 2011

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    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.

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  • on September 21, 2011

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    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.

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  • on September 03, 2011

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    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.

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  • on August 23, 2011

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    So good!

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  • on August 13, 2011

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    Love these cookies!! They are not only easy to make, they are delicious!!

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  • on August 08, 2011

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    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.

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