Effortless Apricot Almond Shortbread (Print Version)
# Ingredients:
→ Shortbread Base
01 -
¾ teaspoon salt
02 -
⅔ cup powdered sugar
03 -
30 grams almond flour
04 -
220 grams all-purpose flour
→ Fat and Liquid
05 -
1 ½ tablespoons water, add more if your dough's too dry
06 -
226 grams unsalted butter, cold, chopped into big chunks
→ Mix-ins
07 -
⅓ cup whole almonds
08 -
80 grams dried apricots, chopped up
# Instructions:
01 -
After baking, take the cookies off the tray and pop them onto a rack so they're totally cool.
02 -
Line a baking sheet with parchment or a silicone mat, then set your dough slices down with a few fingers of space between each. Slide into the oven and bake about 20 minutes until the edges turn golden.
03 -
Once the dough's cold, peel off the wrap and slice the log into thick rounds, about 1.25 cm each, using a bread knife.
04 -
Crank your oven up to 165°C and make sure your rack sits in the middle.
05 -
Lay out some plastic or parchment on the counter, move the dough onto it, and push it into a log, 5 cm wide and about 30 cm long. Roll it up tight, twist the ends, and put it in the fridge for half an hour.
06 -
Toss in those chopped up apricots and whole almonds. Give it a quick pulse—just mix it through. Don’t let the machine run too long.
07 -
Spread out the cold butter pieces on top of your flour mix, add the water, and pulse till it's all crumbly and clumps together if you squeeze it. Only pour in extra water if it's not coming together.
08 -
Put the flour, almond flour, powdered sugar, and salt in a food processor. Pulse a few times so everything’s blended.
# Notes:
01 -
No food processor? No problem—just grab a pastry cutter or a regular fork to mix everything by hand. If your dough gets too warm and soft, cool it in the fridge before you shape it.
02 -
Want crispier cookies? Swap out powdered sugar for the same amount of granulated sugar.
03 -
You can stash the dough or baked cookies in the freezer for up to three months. When you're ready, thaw them right on the counter before baking or serving.
04 -
Want different shapes? Press the dough into a baking pan, bake, and slice into triangles or rectangles instead of rounds.