15 minutes
preparation
17 minutes
baking
60 minutes
resting time
You will need
High measuring cup, food processor, bowl, hand mixer with dough hook attachments, baking tray, baking paper, fine strainer
Ingredients for the apricot-almond moons
For 10 servings, 1 serving = 4 cookies (8 g of sugar)
40 g dried apricots
Water
80 g butter
50 g sugar
1 egg
1 vanilla bean
150 g wheat flour, type 405
120 g ground blanched almonds
11 g powdered sugar
If this recipe is not sweet enough for you, feel free to add more sugar. Just remember to track the amount. If this recipe is too sweet for you, you can of course reduce or skip the amount.
Preparation
Step 1:
Place 40 g of dried apricots in a bowl or measuring cup. Pour hot water over them and let sit for 15 minutes.
Step 2:
Drain the apricots and reserve the water. Puree the apricots and add enough of the reserved apricot water to reach the consistency of a plum jam. Place the finished apricot puree in the refrigerator for about 15 minutes to cool.
Step 3:
In a bowl, combine the apricot puree, 80 g of butter, 50 g of sugar, 1 egg, the scraped seeds from 1 vanilla bean, 150 g of flour, and 120 g of ground almonds. Mix using the dough hooks of a hand mixer until a crumbly dough forms.
Shape the dough into a ball with your hands and wrap it in cling film. Refrigerate for 30 minutes.
Step 4:
Preheat the oven to 180°C. Line a baking tray with baking paper.
Remove the dough from the refrigerator. Pinch off small pieces of dough and shape them into moons about 4 cm in size. Place the moons on the baking paper.
Step 5:
Bake the moons in the preheated oven at 180°C for about 17 minutes. They are perfect when the edges start to turn lightly brown.
Step 6:
Place 11 g of powdered sugar in a strainer and dust evenly over the warm apricot-almond moons. Allow to cool completely, then store in a cookie box.
Well sealed, the apricot-almond moons will keep for about 2 weeks.
