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These Apricot and Hazelnut Cookies are a dried fruit and nut lover’s dream – a delightfully chewy cookie popping with tart apricots, roasted hazelnuts, and a hint of spice. | Naturally Sweet Kitchen | Chewy Cookie | Hazelnut Cookie | Dried Apricots

Apricot and Hazelnut Cookies

These Apricot and Hazelnut Cookies are a dried fruit and nut lover’s dream – a delightfully chewy cookie popping with tart apricots, roasted hazelnuts, and a hint of spice.

Category Cookies
Keyword Hazelnut Cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Serves 24 large cookies
Author Amanda | Naturally Sweet Kitchen

Ingredients

  • 270 g unbleached plain flour
  • 110 g whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 1 tsp ground nutmeg
  • 226 g unsalted butter room temperature
  • 340 g coconut sugar
  • 2 tsp pure vanilla extract
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • 150 g roasted hazelnuts roughly chopped
  • 170 g dried apricots roughly chopped

Method

  1. Whisk together both flours, baking soda, baking powder, salt, and nutmeg in a large bowl. Set aside.
  2. Fit your stand mixer with the paddle attachment and then cream together the butter and sugar for about 5 minutes, or until light and airy. Add the vanilla and give it a good stir.
  3. Crack in the eggs and egg yolk, one at a time, and mix for 30 seconds in between each addition.
  4. Add the dry ingredients in two parts, stirring each addition just until the flour disappears.
  5. Fold in the hazelnuts and apricots on a low speed until well dispersed.
  6. Cover the bowl with tin foil and refrigerate for a minimum of 3 hours. For maximum flavour, it’s best to refrigerate overnight.
  7. When you’re ready to bake the cookies, remove the dough from the fridge, preheat the oven to 180°C (350°F) and line two baking trays with silicone mats or non-stick parchment paper. Allow the dough to come to room temperature while the oven is preheating (about 15 minutes) before baking.
  8. Roll the dough into roughly 3-tablespoon sized balls. They will be quite large – don’t panic. Drop each dough ball onto the tray, making sure to leave ample room between each cookie as they spread in oven. I suggest no more than 8 dough balls per tray.
  9. Bake the cookies for 11-13 minutes. They should be brown around the edges and on the bottom and have puffed up at the centre.
  10. Remove the tray from the oven and allow the cookies to sink and cool for 10 minutes. Move the cookies to a wire rack to finish cooling.

Notes

These cookies will keep sealed in an airtight container at room temperature for up to 4 days.