Have I ever told you guys that I used to hate making cookies? Even before the ridiculous difficulty that is trying to bake in high altitude climates during our Colorado years, I still hated making them. Eating them? Never been a problem. But I hated making batch after batch after batch, with some that would turn out overdone and others underdone.
The moment I got my cookie scoop it all changed though. Sure, it was still numerous batches of cookies, but when they all look the same and are just perfectly done – well, it makes the batches worth it.
These cookies in particular are some of my favorites because they’re so customizable. I love snacking on toasted almonds and dried apricots; it’s just such a sunny combination. And ever since I first started baking with almond flour I’ve fallen in love with the flavor and texture. We’re lucky we don’t have to bake with it (HELLO pricey product!) but when I find it on sale I like to stock up!
Anyway, so when I decided to make a batch of these lovelies I knew right away that I wanted to pair them with some sunny apricot jam and a drizzle of white chocolate. The combo is fantastic!
The recipe isn’t mine – you can get it right here – but I did make a few slight changes that yielded a cookie texture I really love.
- I used brown sugar instead of turbinado sugar
- I used one whole egg instead two egg whites
- I didn’t use almond extract (not a big fan)
- I flattened half and didn’t flatten the other half; I didn’t find it made that big of a difference, although you could go with whichever aesthetic you prefer
Fill each cookie, once completely cooled, with apricot jam and drizzle with melted white chocolate for a treat you’ll be happy to share!