Name: Almond and Apricot Cookies with Italian Liqueur Icing recipe by Meena Kumar at BetterButter
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 10
Ingredients: All purpose flour-11/4 cup; Almond powder -1/2 cup + little more (toasted slightly); Butter- 1 stick (room temperature); Sugar - 1/3 cup or a tbsp more according to sweetness; Cinnamon powder-1/4 tsp; egg-1; Apricot chopped -1/2 cup

ABOUT Almond and Apricot Cookies with Italian Liqueur Icing RECIPE

Fruit and nut cookies with almond flavored liqueur ideal for winter months and Holidays

Ingredients Serving: 10

All purpose flour-11/4 cup
Almond powder -1/2 cup + little more (toasted slightly)
Butter- 1 stick (room temperature)
Sugar - 1/3 cup or a tbsp more according to sweetness
Cinnamon powder-1/4 tsp
egg-1
Apricot chopped -1/2 cup

Instructions

Cream the butter and sugar with a whisk then add cinnamon powder.
Add egg mix everything well then add the all purpose flour and almond flour mix just until well combined.
Bring the mixture together into a lump and roll it into a log shape and wrap with a cling wrap and freeze for 1-2 hours. Remove and slice into 1/2 inch thick pieces with a knife.
Arrange on a parchment lined baking tray and bake at 350 F for around 15 minutes. Allow it to cool completely on a wire rack.
Icing:
Powdered sugar - 1 3/4 cup
5 tbsp Disarrano (Amaretto Liqueur)
Whisk well .The mixture should be thick yet slightly falling consistency. Apply the icing on the cookies. Allow it to dry and as it sits it hardens and becomes shinier.
If you want to skip the liqueur for icing then use 1/2 vanilla extract and milk or water to get the same consistency.(Milk gives whiter icing feel)

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