Sunday, October 13, 2013

Almond Cookies with Apricot Glaze



If you've been following me for a while then you may know about my love of tea, and snacks with tea. If you're new to the site- WELCOME! And you should know, I love tea and snacks with tea! When I'm teaching during the week I drink tea all day.  I've added in more Jasmine Green Tea and herbal blends but I also love a good, classic black tea with honey.  It's cozy, soothing and there is something really special about munching on a lovely little cookie while sipping from my favorite mug shaped like a bird.

These cookies have a great dense texture with a little crispy outside and they hold up really well in an airtight container on the counter. They're not too sweet and the almond extract adds just a little something different. Also give them a try with Nutella!

You may also like:
Almond Thumbprint Cookies with Cherry Jam from The Detoxinista (vegan and contains chia seeds!)
Awesome Almond Cookies from Nourishing Charlotte (The Charlotte, NC chapter of the Weston A. Price Foundation)
Vegan Almond Cookies from Everyday Maven (with cinnamon and vanilla extract)
and Blueberry Almond Breakfast Cookies by Tasty-Yummies at Free People blog


Almond Cookies with Apricot Glaze

Almond Cookies
2 egg yolks
1/4 C butter melted
1/4 C honey
1/2 tsp almond extract
2 C blanched almond flour
1/2 tsp salt
1/2 tsp baking soda
1/4 C sliced almonds

Apricot Glaze
1/4 C butter
1/4 C apricot all fruit spread
1/4 C honey
1/2 tsp almond extract

Preheat the oven to 350 and line a baking sheet with parchment paper
First make the Almond Cookies by whisking the egg yolks, cooled melted butter, honey and almond extract
Then Mix in the blanched almond flour, salt, and baking soda
Use a mini ice cream scoop to evenly scoop 12 cookies
Then pour the sliced almonds into a bowl
With clean hands, roll each cookie into a ball, press into the sliced almonds, flip over and press again
Place back on the parchment lined baking sheet and bake 10-15 minutes until the tops are dry, have a few cracks but are not browned

If you are serving these immediately, while the cookies bake, make the Apricot Glaze (if serving these later, you can whip up a batch of the glaze quickly and easily)

To make the glaze,  place the butter, apricot spread, honey and almond extract into a microwaveable bowl or on the stove top and heat until everything combines when you mix it (around 30-45 seconds in the microwave and 3 minutes on the stove top over low heat)

Once the cookies bake, remove them from the oven to cool and drizzle with the glaze to serve

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