Apricot, Ginger and Cocoa Nib Cookies
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 12 h. 40 min.
Ready in
Ingredients
for
30
- Ingredients
- 0.333 cup dried Apricot
- ⅝ cup Apricot liqueur
- 1 Tbsp finely chopped Crystallized ginger
- ¾ cup butter
- 1.333 cups powdered sugar
- 1 pinch salt
- 3 eggs
- 1 ¼ cups all-purpose flour
- 1 tsp Baking powder
- 1 Tbsp cocoa powder
- ¾ cup Almond flour
- 3 tsps ground ginger
- ¼ cup Cocoa
- brown sugar (for coating)
Preparation steps
1.
Soak the apricots in the liqueur overnight.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 large baking trays with non-stick baking paper.
3.
Drain the apricots well and chop very finely, them mix with the crystallised ginger.
4.
Beat together the butter, icing sugar and salt until creamy. Stir in the eggs one at a time until blended.
5.
Stir in the flour, baking powder, cocoa, almonds, ground ginger, cocoa nibs and apricots.
6.
Roll pieces of the mixture into small balls about 3cm|1 1/2" in diameter and roll in the demerara sugar.
7.
Place on the baking trays and press slightly to flatten.
8.
Bake for 10-15 minutes until golden. Place on a wire rack to cool completely.
