Recipe courtesy of Giada De Laurentiis
Episode: Osteria
Print
Total:
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

Healthy
Total:
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

Healthy

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

Watch how to make this recipe.

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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