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

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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.

Ingredients

  • 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

Instructions

  • 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, pulse until finely chopped, add the orange zest and juice, and transfer to a small bowl and set aside.
  • Wipe out the processor and add the toasted almonds. Pulse until finely chopped and combine with the apricot mixture.
  • Beat the butter and sugar together with an electric mixer until light and fluffy.
  • Add the egg and vanilla, and beat until blended.
  • 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.
  • Add the apricot mixture to the dough and knead gently 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.

Tips for Making This Recipe

If you are partial to almond flavor, consider using 1/2 teaspoon each almond and vanilla extracts instead of the full teaspoon of vanilla.
Calories: 138kcal, Carbohydrates: 18g, Protein: 2g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Cholesterol: 19mg, Sodium: 93mg, Fiber: 1g, Sugar: 11g
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