Well, being April, I know that it’s not the traditional time of year, but I just had a taste for them. Besides, I’m Catholic by extraction, so I just enjoy them as tasty cookies. Not only that, but if I make them myself, I can have them more than once a year. This is the first Gluten Free version that I’ve attempted that has come out quite right. If you don’t need the GF, it should turn out fine with regular All Purpose flour. Perhaps predictably for me, I’ve added orange flower water to the apricot filling. It’s up to you, but one wouldn’t want to compromise on the flavor.
INGREDIENTS
FILLING:
• 1 pound dried apricots (2-1/2 cups)
• 1 1/2 C water
• 1/2 C sugar
• 1 Tbs orange flower water
DOUGH:
• 2/3 C butter, melted
• 3 Tbs milk
• 1-1/3 C sugar
• 2 large eggs
• 1 tsp almond extract
• 1/2 tsp lemon zest
• 4 C Gluten Free flour
• 2 tsp baking powder
• 1 tsp salt
DIRECTIONS
In a covered saucepan, simmer the apricots and water for 30 minutes or so until the water is mostly absorbed. Allow to cool slightly and transfer to a food processor. Add the sugar and orange flower water and process until smooth.
In a bowl, whisk together the flour, salt, and baking powder.
If your flour mix does not include Xanthan gum, whisk 1 1/4 tsp of it into the flour mix.
In a stand mixer, combine the butter, milk, almond extract, zest, & sugar and process until smooth, beat in the eggs one at a time. Mix in the flour, a little at a time.. It should make a soft dough, if necessary add extra flour a tablespoon at a time.
Cover and refrigerate the dough for 2-3 hours until able to be handled.
Divide the dough into 3-4 pieces and roll out to about 4-5 mm thick on a well floured board. Using a 3 inch cutter, cut the dough into circles. Top each circle with about 1 tsp of the filling. Fold the three sides over the filling to form triangles. Pinch the corners a bit and arrange on a parchment covered baking sheet about 1 inch apart.
If you don’t want to make the apricot filling, you can fill them with a jam of your choice. In the picture above, I filled part of them with jarred fig jam for variety.
Bake at 375°F for 10-12 minutes or until golden brown.
Uncompromising Flavors 