Apricot Clouds
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g apricot (s), dried
- 200 g flour (wheat flour, type 405)
- 100 g almond (s), round
- 2 teaspoons baking soda
- 80 g suar
- 4 tablespoon vanilla sugar
- 2 egg (s)
- 150 g butter, soft
- possibly powdered sugar, decorative snow or something
Print Recipe
Pin Recipe Instructions
- First chop or cut the dried apricots. Then mix the dry ingredients.
- Prepare the baking sheet - so grease it or line it with a baking mat or parchment paper. Mix eggs and butter (or margarine or liquid margarine) as well - then fold in. The result is a rather soft dough. Now place small heaps on the tray with two teaspoons. Bake the biscuits at about 180 ° C for about 11-13 minutes. If desired, dust with icing sugar or something immediately (i.e. still hot!) - and then leave to cool.
- These cookies are really baked in a flash. I had everything ready within an hour - even cooled down and bagged.
- You don`t even need a mixer or anything - a fork is enough (especially if you use really soft butter or this liquid margarine for it).
- I didn`t make the piles as small as hazelnuts - but not as big as walnuts either. So I got 65 pieces - almost three trays full. Others already had 75 biscuits - or only 2 trays full. It sure depends on how big the piles are. By the way, they are not very wide - just a little.
- And about the taste or the sensory properties: They are by no means crispy - but rather fluffy and soft, just clouds. So maybe more like cookies - than real (= crispy) cookies.
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