These unique, slice-and-bake cookies bake up rich and buttery but not overly sweet. The orange zest adds a great deal of flavor and complements the apricots perfectly. Enjoy them with an espresso or a cup of hot tea.Print
Apricot Orange Almond Slices
Dried apricots and almonds in a deliciously rich butter cookie.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: about 6 dozen 1x
- Category: Baking
- 1 package (7 ounce) dried apricots
- Zest from 1 medium orange, finely grated
- 1 cup slivered almonds, toasted
- 1 tablespoon orange juice
- 1 cup butter, softened
- 1–1/2 cups sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2–1/2 cups all purpose flour
- 1–1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Line a 9 x 5-inch loaf pan with aluminum foil completely, folding the foil over the top edges of the pan.
- Place the dried apricots in a food processor and pulse until finely chopped. Add the orange zest and juice. Transfer to a small bowl and set aside. Place the toasted almonds in processor bowl and pulse until finely chopped. Add the almonds to the apricot-orange mixture and mix well.
- Beat with an electric mixer until light and fluffy. Add the sugar and continue to beat until smooth. Add the egg and vanilla, and beat until well blended.
- In a separate bowl, mix the flour, baking powder and salt. Gradually add to the butter mixture, beating at a low speed until blended.
- Add the apricot-almond mixture to the dough and knead until thoroughly blended. Press the dough mixture into the loaf pan, smoothing the top. Cover and chill for at least 3 hours.
- Preheat the oven to 350°F. Invert the loaf pan on a cutting board and remove the foil. Cut the dough lengthwise into four strips, then slice each strip crosswise into 1/4-inch slices.
- Place the slices about 1-1/2 inches apart on parchment lined baking sheets. Bake for 9 to 12 minutes, or until the cookies appear set and turn a light golden brown. Cool for about 3 minutes on the cookie sheets, then remove to wire racks to cool completely.
If you are partial to almond flavor, consider using 1/2 teaspoon each almond and vanilla extracts instead of the full teaspoon of vanilla.