Apricot – White Chocolate – Cookies

Ingredients for 1 servings:

• 155 g flour
• 1 ½ tsp baking powder
• 1 pinch of salt
• 135 g butter, soft
• 120 g sugar, brown
• 1 egg(s)
• 100 g apricot(s), dried
• 100 g chocolate, white
• 50 g almonds, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Apricot cookies with white chocolate

Finely chop the apricots and chocolate. Mix together the flour, baking powder, and salt and set aside. Cream the butter and sugar in a bowl until creamy. Add the egg and mix well. Gradually stir in the flour mixture, then knead the apricots, chocolate, and almonds into the dough. Refrigerate the dough for about 1 hour. Either shape the dough into balls by hand (about 4 cm in diameter), or scoop out a slightly heaped tablespoon of dough from each cookie and place it on a baking sheet lined with baking paper. Leave enough space between the cookies, as they will spread in the oven. Bake at 190°C (top/bottom heat) on the middle rack for 12-20 minutes (depending on size). Remove when golden brown. Let cool slightly on the baking sheet, then remove from the baking sheet and place on a wire rack and let cool completely. This batch makes about 20 cookies.