Another post about the cookies I baked this past Christmas. This picture is of my first attempt at making a cookie with dried apricots. I saw this recipe and it looked easy and simple, so I figured why not? The cookies ended up spreading into thin discs and sticking very badly to the tin foil. The taste was not bad but much sweeter than I expected. They stuck so well to the tin foil that, after trying to peel some off without the cookie breaking, I gave up and tossed the whole thing out. I’m not even going to bother posting the recipe, because it failed so well.
My next attempt at an apricot cookie was a gluten-free apricot almond cookie recipe that I found through some Google searching. This is an unusual tasting cookie. Crunchy on the outside, and soft and chewy on the inside, they’re just slightly sweet. I had more than one person ask me if there was coconut in the cookie, but it was actually the texture of the ground almond flour. The original recipe calls them butter cookies, but they aren’t very buttery tasting. Rather, they taste more like large macaroons. I think the cookie was made more unique by the shapes I baked them in as well. Dropping the cookies gave them a rough and rustic look, while pressing down the mounds just gave them a vaguely round shape that didn’t seem to crisp as well as the dropped version. I made a few changes to the recipe based on comments on the original recipe web page, mainly adding more almond flour, adding more apricots and reducing the amount of sugar.
Flourless Almond Apricot Cookies (gluten-free)
Modified from original recipe posted on Celiac.com.
1½ cups almond flour
½ cup sugar
1 egg, slightly beaten
1 teaspoons gluten-free vanilla extract
½ teaspoons gluten-free almond extract
¾ cup chopped dried apricots
2 Tablespoons butter or margarine
Preheat oven to 350 F and line two cookie sheets with parchment paper. Combine all ingredients and mix well. Drop by scant teaspoonful onto parchment paper. Bake 10 to 12 minutes. Do not let brown, but wait until the cookie’s outermost edges start to change colour (in my case, the tips of the spikes from the rough drop shape just started to brown when I took them out). Let cool on the cookie sheet for 2 minutes before removing to a cookie rack to cool completely. Store them in an air-tight container. Makes approximately three dozen.