Apricot-nut cookies
10 servings
45 minutes
Apricot-nut cookies are a refined treat of Italian cuisine, combining an airy texture with the rich flavor of nuts and apricots. The origins of this recipe trace back to traditional homemade delights of Italian families, where simple ingredients were transformed into culinary masterpieces. The delicate dough with a light lemon aroma is enriched by the sweetness of apricot jam, while the crunchy nut crust adds a special depth to the flavor. These cookies are perfect with a cup of freshly brewed espresso or as an elegant addition to a dessert table. Their tender structure and subtle aroma make them an excellent choice for cozy family evenings or festive gatherings.
1
Mix the flour with the baking powder, add 2 egg yolks, melted fat, vanilla sugar, grated lemon zest, sugar, milk, and knead the dough to a medium consistency.
- Wheat flour: 400 g
- Baking powder (raising agent): 10 g
- Chicken egg: 2 pieces
- Rendered pork fat (smalec): 150 g
- Vanilla sugar: to taste
- Lemon: 0.5 piece
- Sugar: 50 g
- Milk: 2 tablespoons
2
Roll out the dough to a thickness of 0.5 cm and cut into squares.
3
Spread each square with slightly warmed apricot jam or preserves, previously mixed with a strong foam made from 2 egg whites. Sprinkle the surface of the squares coated with this mixture with ground nuts.
- Apricot jam: 4 tablespoons
- Hazelnuts (forest nuts): 100 g
4
Place the cookies on a greased baking sheet and bake at medium temperature.
5
Sprinkle the finished cookies with vanilla sugar.
- Vanilla sugar: to taste