Apricot and Almond Cookies, completely delicious. So gooey. I doubled the recipe... twelve is definitely not enough.
Apricot and Almond Cookies
These look so perfect with flaked almonds on top and taste delicious. They are crisp on the outside and gooey on the inside - how a cookie should be! What's more they are so easy to make. I really recommend that you buy the Hummingbrid Cookbooks as everything turns out perfect every time.
Makes 12 generously sized cookies
135g unsalted butter
80g caster sugar
80g soft light brown sugar
1 large egg
1/2 tsp vanilla essence
190g plain flour
a pinch of salt
1/2 tsp ground cinnamon
1/2 tsp bicarbonate of soda
100g dried apricots, roughly chopped
60g ground almonds
20g toasted flaked almonds
Preheat the oven to 170C and line three large trays with baking paper (or use non stick pans).
Cream together the butter and both sugars until fluffy. Add the egg, then the vanilla essence.
Sift together the flour, salt, cinnamon and bicarbonate of soda. Add to the butter and sugar mixture in two batches, then stir in the chopped apricots and ground almonds.
Shape the cookie dough with your hands into approximately 12 balls. Place them on the baking trays and flatten them down a bit, leaving large gaps between each. I only cooked four or five on each tray.
Press the toasted flaked almonds into the top of each ball and cook for 15-20 minutes until they start to brown a little around the edges. If you like them gooey in the middle, take them out as soon as they start to brown (approx 15 minutes). Leave to cool on the tray for five minutes before transferring to a cooling rack.
Need cookie baking tips? See my "How to make perfect Chewy Cookies" article for tips on how to make perfect cookies every time and for more yummy cookie recipes.