I love almonds and decided to use some dried apricots in this recipe to make a delicious apricot and almond version. The flavours work really well together and I was really pleased with this new flavour variation of my popular melt in the mouth shortbread biscuits.
I have lots of different shortbread recipes on my blog including milk chocolate chip, ginger, lemon and coconut.
Shortbread biscuits are a perfect addition to the biscuit barrel and pair so well with a cuppa or a treat for afternoon tea.
Start by lining two baking trays with baking parchment.
Place the butter and sugar into the bowl of a stand mixer.
Mix until combined.
Add the flour, cornflour, almond extract and salt gradually to the butter mixture until it comes together as a soft dough.
Add the chopped apricots and mix again until fully incorporated.
On a floured surface roll the dough out to 1/2 cm thickness and cut out with a 6cm round fluted cutter (approx 24 biscuits).
Place on the prepared trays and place a blanched almond on the top of each biscuit.
Chill in the fridge for at least 30 minutes.
Preheat oven to 180°C (160°C fan) or Gas Mark 4.
Bake for 20-25 minutes. Remove from oven and sprinkle with some extra caster sugar.
Leave to cool slightly on the trays then transfer to a wire cooling rack to cool completely.
Apricot & Almond Shortbread Biscuits
Sarah's servings: 24
Sarah's skill: Easy
Baking time: 20-25 minutes
Ingredients:
200g unsalted butter, softened
100g caster sugar
200g plain flour
100g cornflour
1 tsp almond extract
Pinch of salt
100g dried apricots, chopped
24 blanched whole almonds
Extra caster sugar for decoration.
Method:
Line two baking trays with baking parchment.
Place the butter and sugar into the bowl of a stand mixer and mix until combined.
Add the flour, cornflour, almond extract and salt gradually to the butter mixture until it comes together as a soft dough. Add the chopped apricots and mix again until fully incorporated.
On a floured surface roll the dough out to ½ cm thickness and cut out with a 6cm round fluted cutter (approx 24 biscuits).
Place on the prepared trays and place a blanched almond on the top of each biscuit.
Chill in the fridge for at least 30 minutes.
Preheat oven to 180°C (160°C fan) or Gas Mark 4.
Bake for 20-25 minutes.
Remove from oven and sprinkle with some extra caster sugar.
Leave to cool slightly on the trays then transfer to a wire cooling rack to cool completely.
EQUIPMENT USED
SARAH’S EXTRA SLICE
You can use any shaped cutters you like in this recipe.
The shortbread will freeze baked for up to 3 months.
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