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A stack of finished Apricot with orange and hazelnut cookies on a wooden board.
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5 from 2 votes

Apricot With Orange and Hazelnut Cookies

Apricots with spices and the great taste of orange are perfect with the mild flavor of hazelnuts.
Prep Time20 minutes
Total Bake Time42 minutes
Chill2 hours
Total Time3 hours 2 minutes
Course: Cookies
Cuisine: American
Difficulty: Medium
Servings: 35 cookies
Calories: 143kcal

Ingredients

  • ½ cup (113.5 g) Unsalted butter Room temperature
  • 1 cup (198 g) Sugar
  • ½ cup (106 g) Light brown sugar
  • 8 ounces (226.8 g) Mascarpone Room temperature
  • ½ teaspoon (0.5 teaspoon) Vanilla extract
  • 2 (2) Eggs Room temperature
  • 2 Tablespoon (2 Tablespoon) Orange juice
  • 1 Tablespoon (1 Tablespoon) Orange zest
  • 2-½ cups (300 g) All-purpose flour
  • ½ teaspoon (0.5 teaspoon) Allspice
  • ½ teaspoon (0.5 teaspoon) Ground cinnamon
  • ½ teaspoon (0.5 teaspoon) Ground ginger
  • 1 teaspoon (1 teaspoon) Baking powder
  • ½ teaspoon (0.5 teaspoon) Kosher Salt
  • 1 cup (130 g) Dried apricot cut up
  • ½ cup (60 g) Hazelnuts chopped

Instructions

  • Weigh or measure the white and light brown sugars and set them aside. Next, weigh or measure into a bowl the flour, salt, baking powder, allspice, cinnamon, ginger, and run a whisk through to blend. Next, take a sharp knife, cut the dried apricots into small pieces, and set them aside. Next, zest an orange into a small bowl. Finally, cut the orange in half and juice into a separate bowl.
  • In a mixer bowl, add the butter and sugars. Mix for 2 to 3 minutes on your mixer's medium-speed setting. Next, add the mascarpone, orange juice, orange zest, vanilla extract, and mix for 2 minutes until the mascarpone blends into the butter-sugar mixture. Next, add one egg at a time till mixed. Scrape down the side and mix for another 30 seconds. Finally, add the cut-up apricot and chopped hazelnuts and blend them through. Pull the bowl off the stand.
  • Grab a solid one-piece spatula and fold the flour mixture into the wet cookie dough. Make sure to scrape along the bottom to get all the flour. I use my dining table instead of my counter since it is lower to the ground. I find this method easier. Cover and refrigerate for at least 2 hours.
  • Bake at 350°F (175°C or 180°C) for 13-15 minutes. Move the cookies to a cooling rack when they come out of the oven. Enjoy!

Nutrition

Calories: 143kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 54mg | Potassium: 76mg | Fiber: 1g | Sugar: 11g | Vitamin A: 322IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg