Almond and Apricot Cookies


All purpose flour-11/4 cup

Almond powder -1/2 cupĀ + lil bit more (toasted slightly)

Butter- 1 stick (room temperature)

Sugar - 1/3 cup or a tbsp more according to sweetness

Cinnamon powder-1/4 tsp


Apricot chopped -1/2 cup


Cream the butter and sugar with a whisk then add cinnamon powder.

Add egg mix everything well then add the all purpose flour and almond flour mix just until well combined.

Bring the mixture together into a lump and roll it into a log shape and wrap with a cling wrap and freeze for 1-2 hours. Remove and slice into 1/2 inch thick pieces with a knife.

Arrange on a parchment lined baking tray and bake at 350 F for around 15 minutes.

Allow it to cool completely ona wire rack.


Powdered sugar - 1 3/4 cup

5 tbsp Disaranno (Amaretto Liqueur)

Whisk well .The mixture should be thick yet slightly falling consistency.

Apply the icing on the cookies. Allow it to dry and as it sits it hardens and becomes shinier.