Pecan Apricot Cookies
This recipe is a variation of one of Paul Hollywood's. Pecan and apricot cookies offer a delightful twist, combining the nutty goodness of toasted pecans with the sweet tanginess of dried apricots. Each bite is a perfect harmony of flavors and textures.
Servings 12 cookies
Equipment
- Food Processor
- Stand Mixer (hand mixer works too)
Ingredients
- 50 grams Pecans (½ cup)
- 60 grams Unsalted Butter, softened (4 tbsp)
- 125 grams granulated sugar (⅔ cup)
- 1 Large Egg
- 1-½ tsp Baking powder
- pinch of salt
- 40 grams dried apricots (⅓ cup)
Instructions
- Toast the pecans in a dry pan over medium heat for a few minutes until the nuts are nice and fragrant. Stir a few times to ensure the nuts don't get burned.
- Add the nuts to a food processor and pulse until the nuts have been finely ground.
- Finely chop the apricots and set aside
- In a mixing bowl, add the flour, baking powder and salt and whisk to combine. Set aside
- In the bowl of a stand mixer, cream the butter and sugar until pale and fluffy, around 3 minutes. Add the egg and mix until well combined.
- Add the flour mixture and ground pecans to the butter mixture and mix slowly until a stiff dough forms. Add the chopped apricots and mix until fully incorporated.
- Turn the dough out onto a lightly floured work surface and knead gently. Roll the dough into a cylinder, roughly 10-12 inches long and wrap in plastic wrap. Place in the fridge to chill for an hour.
- While the dough is chilling, preheat the oven to 350℉ and put a rack in the middle of the oven. Line two baking sheets with parchment paper
- Unwrap the dough and cut into 12 equal pieces. Place on the baking sheets, leaving around 2 inches between to allow for spreading.
- Bake for 12-15 minutes or until golden. Let the cookies cool on the sheet for a few minutes and then transfer to a wire rack to cool.
- Store any leftovers in an airtight container at room temperature for up to a week.