Apricot Almond Shortbread Cookies Recipe

I tucked chopped dried apricots and toasted almonds into a buttery shortbread dough to create Apricot Shortbread Cookies that conceal a little pocket of fruit.

I love how something as simple as unsalted butter and a handful of dried apricots can flip a cookie into something slightly mysterious. I set out to make a softer take on the Almond Shortbread Cutout Cookies I kept seeing and ended up with bite sized surprises, chewy pockets of apricot and a buttery melt that sneaks up on you.

These feel like Apricot Shortbread Cookies but with little moments of chew and crunch that make you pause, not in a predictable way. I keep telling myself theyre for holidays, spring, summer, but really I just want one now.

Ingredients

• Unsalted butter: rich, mostly fat, gives tenderness and mouthfeel, minimal protein or fiber.
• Powdered sugar: pure sweetness, simple carbs, no fiber; makes cookies tender and sweet.
• Egg yolk: adds richness, emulsifies dough, small protein and fat boost, not much fiber.
• Almond flour: nutty, good protein and healthy fats, add crumbly texture and subtle sweetness.
• Dried apricots: chewy, tangy-sweet, concentrated sugars and fiber, adds fruity brightness and chew.
• Toasted almonds: crunchy extra protein and healthy fats, toasty flavor, balances sweetness very well.
• Vanilla and almond extracts: tiny but mighty flavor, no real nutrition, boost aroma and sweetness.

Ingredient Quantities

• 1 cup unsalted butter softened to room temperature (about 226 g)
• 3/4 cup powdered sugar sifted (about 90 g)
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 1/2 teaspoon fine salt
• 1 1/2 cups all purpose flour (about 187 g)
• 3/4 cup almond flour or finely ground almonds (about 75 g)
• 3/4 cup finely chopped dried apricots (about 90 g)
• 1/2 cup chopped toasted almonds (about 50 g)
• 1/4 cup powdered sugar for dusting optional

How to Make this

1. Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone mats.

2. In a large bowl cream 1 cup softened unsalted butter with 3/4 cup sifted powdered sugar until light and fluffy, about 2 to 3 minutes with a hand or stand mixer.

3. Add 1 large egg yolk, 1 teaspoon vanilla extract, 1 teaspoon almond extract and 1/2 teaspoon fine salt; mix just until combined, scraping the bowl as needed.

4. Add 1 1/2 cups all purpose flour and 3/4 cup almond flour and mix on low until the dough just comes together, dont overmix or it will get tough.

5. Fold in 3/4 cup finely chopped dried apricots and 1/2 cup chopped toasted almonds with a spatula, making sure the fruit and nuts are evenly distributed.

6. If dough is crumbly press it together with your hands or form into a log about 2 inches across and wrap in plastic; chill 15 to 30 minutes till firm.

7. Slice the chilled log into 1/4 inch rounds or scoop tablespoon sized portions, place on the prepared sheets about 1 inch apart and gently flatten each cookie with your palm or the bottom of a glass.

8. Bake for 12 to 14 minutes until edges are just set and bottoms are lightly golden, rotating pans halfway if your oven bakes unevenly. Dont wait for them to brown a lot, shortbread stays pale.

9. Let cookies cool on the baking sheet 5 minutes then transfer to a wire rack to cool completely; dust with 1/4 cup powdered sugar if you want them prettier.

10. Store in an airtight container at room temperature up to 4 days or freeze up to 3 months. Tip if your almonds arent toasted, toast them in a dry skillet over medium heat 3 to 5 minutes till fragrant, and chop apricots fairly small so they dont tear the dough.

Equipment Needed

1. Oven (set to 350°F / 177°C)
2. Two baking sheets lined with parchment paper or silicone mats
3. Large mixing bowl
4. Electric hand mixer or stand mixer (or a wooden spoon if you wanna mix by hand)
5. Measuring cups and spoons plus a kitchen scale if you have one
6. Rubber spatula and wooden spoon for folding and scraping the bowl
7. Cutting board and a sharp knife or bench scraper for chopping apricots and almonds and slicing the log
8. Tablespoon cookie scoop or sharp serrated knife to portion or slice cookies
9. Wire cooling rack and an airtight container for storage
10. Small dry skillet for toasting almonds (optional)

FAQ

Apricot Almond Shortbread Cookies Recipe Substitutions and Variations

• Butter: swap the room temp unsalted butter with an equal amount vegan butter or solid refined coconut oil (refined so it wont taste coconutty). If you only have salted butter, skip the 1/2 teaspoon salt in the recipe.
• Powdered sugar: use a powdered erythritol like Swerve one to one, or blitz granulated sugar in a blender until very fine then stir in 1 teaspoon cornstarch per cup to mimic confectioners sugar. Texture may be a touch different.
• Egg yolk: replace with 1 tablespoon heavy cream or full fat yogurt for richness and binding, or use 1 tablespoon aquafaba for an egg free version. The dough might be slightly more crumbly so chill before shaping.
• Almond flour: swap with equal weight hazelnut flour or finely ground cashews for a similar nutty texture, or use extra all purpose flour plus 2 tablespoons more butter if you dont have any nut flours on hand.

Pro Tips

– Get the butter right. It should be soft enough to cream but still a little cool, otherwise the cookies will spread too much. If the dough gets greasy, chill it longer, and if the log is rock hard wait a few minutes before slicing.

– Chop and dry the apricots fairly fine so they don’t tear the dough or make the cookies soggy, and toss them with a teaspoon or two of flour so they distribute evenly instead of sinking to the bottoms.

– Toast the almonds first and let them cool completely, it makes a huge difference in flavor. Chop them to the size you like, bigger for crunch smaller for tender bites.

– Mix gently once you add the flours, mix only until it just comes together; overworking makes shortbread tough. And when baking, watch for pale edges and set centers, not brown tops, since shortbread should stay fairly light.

– Cool fully before dusting with powdered sugar otherwise it will melt into the surface. For long term storage freeze the dough log or freeze baked cookies, and layer them with parchment in an airtight container so they dont stick.