John Myers
Ingredients for 1 servings:
- 350 g wheat flour (wholemeal)
- 250 g butter
- 130 g honey (acacia)
- 1 tbsp lemon zest, grated
- ½ vanilla pod(s)
- 1 pinch of sea salt
- 100 g apricot(s), dried
- 100 ml orange juice
- 4 dates, dried
- 1 tbsp lemon zest, grated
- Almond(s)
- Cinnamon
Instructions
Working time approx. 35 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 35 minutes
Cookies with apricot paste
The apricot paste must be prepared the evening before preparation. To do this, add the chopped apricots to the orange juice and let them soak overnight. The next day, add the dates, cinnamon, and grated lemon zest and puree. Now mix in enough ground almonds until you have a spreadable paste. Season to taste if desired. For the cookies, cream the butter with the honey until fluffy and add the lemon zest, vanilla seeds, and sea salt. Gradually knead in the flour, shape the dough into 3 cm diameter rolls, and refrigerate them for at least 1 hour. Preheat the oven to 180°C. Cut the dough rolls into approximately 1 cm thick slices, gently press in the center with your index finger, and place them on a baking sheet lined with baking paper. Fill the apricot paste into the holes and bake the cookies for 25-30 minutes until golden brown.
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