Apricot and Nut Cookies with Amaretto Icing

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  • Level: Easy
  • Total: 2 hr 49 min
  • Prep: 4 min
  • Inactive: 2 hr 30 min
  • Cook: 15 min
  • Yield: 2 to 2 1/2 dozen cookies
  • Nutrition Info
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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


1 3/4 cups confectioners' sugar

5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto)


  1. 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.
  2. 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.
  3. Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
  4. 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.
  5. 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.
  6. 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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