Prep 15 mins
Cook 28 mins
Found this recipe in The Washington Post who note it was adapted from The King Arthur Cookie Companion. Have the apricots & almonds. Plan to use bittersweet Ghiradelli chocolate for the glaze instead of the milk chocolate. Deep dark chocolate with apricot & almond - Mmmmmm! Nice too as dough has no chilling time so this is one to make & bake to put on that Christmas tray.
- 2 cups apricots, dried, slivered (12 ounces)
- 1⁄4 cup flour
- 1⁄2 cup heavy cream
- 2⁄3 cup sugar
- 1⁄2 cup unsalted butter (4 ounces)
- 1 cup blanched almond, very finely chopped (unsalted, 5 ounces)
- 1⁄2 teaspoon almond extract
- 1 1⁄3 cups semisweet chocolate (8 ounces)
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Spread the nuts on a baking sheet and place in the 350-degree oven, shaking the sheet occasionally, for 8 to 10 minutes. Watch carefully; nuts burn quickly.
- In a blender or food processor, combine the dried apricots and the flour. Pulse until the apricots are finely diced. Set aside.
- In a medium saucepan over medium heat, combine the cream, sugar and butter and cook, stirring, until the butter is melted. Increase the heat to medium-high, bringing the mixture to a boil. Remove from the heat and add the almonds, almond extract and floured apricot pieces, stirring to combine. Drop the batter by the tablespoon, at least 2 inches apart, onto the prepared baking sheets. Using the back of a spoon dipped in water, flatten each cookie until it's smooth. Bake for 11 to 12 minutes, or until the edges are lightly browned. Remove from oven and let them cool just until they are solid enough to be transferred to a rack to cool completely.
- To make the chocolate glaze, in a small saucepan over low heat, melt 1 cup of the chocolate. Remove it from the heat and add the remaining chocolate, stirring until melted and smooth. Using a spatula, spread the bottom of each cooled cookie with the glaze. Run the tines of a fork through the chocolate to create a wavy pattern and place the cookies back on the rack, chocolate side up, to set. (They may be refrigerated to make them set faster.) Store in an airtight container, layered between strips of wax paper.