Sticky almond cookies with apricot kernels
11 servings
35 minutes
Chewy almond cookies with apricot kernels are a refined delicacy of European cuisine that combines the tenderness of almonds with the tangy bitterness of apricot kernels. Its history is rooted in Mediterranean baking traditions where nuts and fruity notes play a key role. The cookies are surprisingly soft inside with a light caramelized crust, and the cracks on their surface add a special charm. Perfect for morning coffee or cozy tea time, creating a sense of home warmth and comfort. Due to its simplicity in preparation and rich flavor, it becomes a favorite dessert for lovers of natural ingredients and sophisticated sweets.
1
Preheat the oven to 190 degrees.
2
Chop the nuts in a blender until they turn into fine crumbs.
- Almond: 80 g
3
Add 200 grams of sugar and 1.5 egg whites (I use very large eggs!). Whisk.
- Sugar: 200 g
- Egg white: 2 pieces
4
Place in a pot and add the remaining egg whites. Stir and put on the stove. While continuously stirring, try to heat to a barely warm state (body temperature).
- Egg white: 2 pieces
5
Add 30 grams of flour, mix. The consistency of the dough is like for pancakes.
- Wheat flour: 30 g
6
Line a baking tray with parchment paper and sprinkle with flour. Use a spoon to place 11 dollops of dough, which will spread into small flatbreads. You can decorate with almond flakes or insert a nut into each flatbread, but it's not necessary; the finished cookies have a rich flavor and a beautiful cracked surface.
- Almond: 80 g
- Apricot kernels: 40 g
7
Bake for about 17 minutes (I bake on the second shelf from the top, I have a total of five shelves).
