John Myers
Ingredients for 1 servings:
- 250 g apricot(s), dried
- 200 g wheat flour type 405
- 100 g almonds, ground
- 2 tsp baking powder
- 80 g sugar
- 4 tbsp vanilla sugar
- 2 eggs
- 150 g butter, soft or margarine or liquid margarine
- possibly powdered sugar (decorative snow)
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 11 minutes; Total time approx. 51 minutes
lightning-fast and very versatile biscuits for the whole year, makes about 70 biscuits
Finely chop or slice the dried apricots. Then mix with the dry ingredients. Grease the baking sheet or line it with a baking mat or parchment paper. Mix together the eggs and butter (or margarine or liquid margarine) and fold in. This will form a fairly soft dough. Now, using two teaspoons, place small heaps of cookies on the baking sheet, leaving plenty of space between them. Bake in an oven preheated to 180°C (350°F) for about 11-13 minutes on the middle rack. Sprinkle with powdered sugar or something similar while still hot, if desired, and let cool. Note: These cookies bake really quickly. I had everything ready within an hour, and even cooled and bagged them. You don’t even need a mixer; a fork will do (especially if you use really soft butter or this liquid margarine). I made the heaps not as small as hazelnuts, but not as large as walnuts either. This way, I made 65 cookies (just under three baking sheets). Others have had 75 cookies, or even just two trays. It probably depends on how big the piles are. They’re not very far apart, by the way. Regarding the taste and sensory perception: They’re definitely not crispy, but rather fluffy and soft, like “clouds.” More like cookies.
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