Almond cookies with dried apricots in Amaretto glaze

Ingredients:

Cookie

• 110 g unsalted butter, room temperature
• 0.5 cup + 2 tablespoons sugar
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 teaspoon fine sea salt
• 1 large egg
• 1 and 1/4 cups premium flour
• 0.5 tbsp. dried apricots, coarsely chopped
• 1/4 cup toasted almond slivers
• 2 tbsp toasted pine nuts

Glaze

• 1 and 3/4 cups powdered sugar
• 5-7 tbsp almond liqueur (recommended: Amaretto)

Preparation:

1. Cookie:
   
   In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with a mixer until light and fluffy, about 2 minutes. Stir in the egg. Add the flour and mix until smooth. Stir in the dried apricots, almonds, and pine nuts.
2. Place the dough on a piece of plastic wrap and form into a log about 30 cm long and 4 cm in diameter. Wrap the dough in plastic wrap and refrigerate for 2 hours.
3. Preheat oven to 175°C. Line 2 heavy baking sheets with parchment paper.
4. Cut the dough log into 0.5-1 cm thick slices crosswise. Transfer the cookies to the prepared baking sheets, spreading them evenly over the entire surface. Bake until the edges are golden brown, about 15 minutes. Transfer to a wire rack and let cool completely before glazing.
5. Glaze:
   
   Place the powdered sugar in a medium bowl. Gradually whisk in the almond liqueur until the mixture becomes runny.
6. Place a wire rack over a baking sheet. Use a spoon or fork to scoop glaze over the cookies, allowing any excess to drip onto the baking sheet. Let the glaze set for about 30 minutes and serve.