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A stack of finished Apricot with orange and hazelnut cookies on a wooden board.

Apricot With Orange and Hazelnut Cookies

Barbara Hall
Apricots with spices and the great taste of orange are perfect with the mild flavor of hazelnuts.
5 from 2 votes
Prep Time 20 mins
Total Bake Time 42 mins
Chill 2 hrs
Total Time 3 hrs 2 mins
Course Cookies
Cuisine American
Servings 35 cookies
Calories 143 kcal

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° for 13-15 minutes. Move the cookies to a cooling rack when they come out of the oven. Enjoy!

Nutrition

Calories: 143kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 23mgSodium: 54mgPotassium: 76mgFiber: 1gSugar: 11gVitamin A: 322IUVitamin C: 1mgCalcium: 27mgIron: 1mg
Keyword apricot cookie recipe, dried apricot cookies, hazelnut cookie recipes
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