Dried apricots and almonds combine for a deliciously rich sliced butter cookie.

Apricot Orange Almond Slices

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.

Apricot Orange Almond Slices

Apricot Orange Almond Slices

Yield: 6 dozen
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Studded with sweet dried apricots and toasted almonds and flavored with orange zest, these slice-and-bake cookies are deliciously buttery and easy to make.


  • 1 cup chopped, 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


  1. Line a 9 x 5-inch loaf pan with aluminum foil completely, folding the foil over the top edges of the pan.
  2. Place the dried apricots in a food processor, pulse until finely chopped, add the orange zest and juice, and transfer to a small bowl and set aside.
  3. Wipe out the processor and add the toasted almonds. Pulse until finely chopped and combine with the apricot mixture.
  4. Beat the butter and sugar together with an electric mixer until light and fluffy.
  5. Add the egg and vanilla, and beat until blended.
  6. Combine the flour, baking powder, and salt in a separate bowl and gradually add to the butter mixture, beating at a low speed until blended.
  7. Add the apricot mixture to the dough and knead gently until thoroughly blended.
  8. Press the dough mixture into the loaf pan, smoothing the top. Cover and chill for at least 3 hours.
  9. 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.
  10. Place the slices about 1-1/2 inches apart on parchment lined baking sheets.
  11. Bake for 9 to 12 minutes, or until the cookies appear set and turn a light golden brown.
  12. 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.

Nutrition Information:
Yield: 36 Serving Size: 2 cookies
Amount Per Serving: Calories: 138Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 93mgCarbohydrates: 18gFiber: 1gSugar: 11gProtein: 2g

Note: Nutrition information is estimated and may vary from your actual results.