Crisp and chocolaty, the dough for these cookies can be made weeks in advance.

Dave
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Ingredients

72
Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, combine the almonds and the milk chocolate. Add half of the sugar, and mix well. Set aside.

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  • In a large bowl, beat the butter until soft. Stir in the vanilla and remaining sugar until well blended.

  • Mix in the egg and apricot preserves. Sift together the flour, baking soda, baking powder, salt and cocoa powder. Stir into the egg mixture. Add the chocolate and nut mixture and stir until well blended. Mixture will be stiff.

  • Spread two lengths of plastic wrap about 12 inches long on a counter. Spoon half of the dough down each length of the wrap, forming strips 8 to 9 inches long. Bring the two long sides of the wrap together on top of one of the strips of dough. Press together close to the dough and smooth into a strip about 9 inches long, 3 inches wide and 1 inch high. Repeat with second strip. Freeze for at least 1 1/2 hours, or as long as you'd like.

  • Preheat oven to 350 degrees F (175 degrees C). Line a cookie sheet with aluminum foil or baking parchment. Unwrap the frozen dough and cut 1/4 inch thick slices. Place on cookie sheets 2 inches apart.

  • Bake for about 11 minutes. Let cool on wire racks.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

57.7 calories; 1 g protein; 8 g carbohydrates; 6.3 mg cholesterol; 32.8 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2008
These cookies are so delicious! The cocoa powder makes a tasty light texture and the occasional piece of apricot is a real flavor bonus. So easy to make ahead bakes and cools quickly. I gave these as office gifts and everyone just loved them! They will be a new holiday tradition for us. Read More
(8)

Most helpful critical review

Rating: 3 stars
06/17/2011
I thought these cookies were just okay. I found the recipe in my recipe box and was looking for a recipe to use some apricot preserves and just made 1/2 recipe. I didn't understand the method of folding it into a block or why so I just used a cookie scoop and scooped it. I was expecting so much more taste wise with the idea of chocolate almonds apricot. It just tasted like a "brownie with fruit and nuts" in the shape of a flat chewy cookie. The chocolate pieces melted right into it creating a gummy cookie along with the fruit with odd bits of almonds. The texture was just strange to me unless it is my preference. Maybe I was just expecting more than a brownie. Read More
(2)
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/30/2008
These cookies are so delicious! The cocoa powder makes a tasty light texture and the occasional piece of apricot is a real flavor bonus. So easy to make ahead bakes and cools quickly. I gave these as office gifts and everyone just loved them! They will be a new holiday tradition for us. Read More
(8)
Rating: 5 stars
12/30/2008
These cookies are so delicious! The cocoa powder makes a tasty light texture and the occasional piece of apricot is a real flavor bonus. So easy to make ahead bakes and cools quickly. I gave these as office gifts and everyone just loved them! They will be a new holiday tradition for us. Read More
(8)
Rating: 4 stars
04/18/2011
Really enjoyed these!!!:) I divided the recipe in 4 just because I am going to be the only one eating these... LOL! So when I divided it into 4 I should have used a half an egg or less. These came out quite fluffy. But that was my own fault. Still yummy. I feel like they could have been a bit more chocolately. Definitely will make this again! Read More
(3)
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Rating: 3 stars
06/17/2011
I thought these cookies were just okay. I found the recipe in my recipe box and was looking for a recipe to use some apricot preserves and just made 1/2 recipe. I didn't understand the method of folding it into a block or why so I just used a cookie scoop and scooped it. I was expecting so much more taste wise with the idea of chocolate almonds apricot. It just tasted like a "brownie with fruit and nuts" in the shape of a flat chewy cookie. The chocolate pieces melted right into it creating a gummy cookie along with the fruit with odd bits of almonds. The texture was just strange to me unless it is my preference. Maybe I was just expecting more than a brownie. Read More
(2)
Rating: 5 stars
01/25/2011
Wonderful cookies! I chopped the chocolate and almonds in the food processor to make it easier. Loved the convenience of making the dough ahead and then baking them off when I wanted. I sprinkled the top with some sanding sugar before baking. I bit hit in our house. Think I have to make another batch very soon! Read More
(2)
Rating: 4 stars
09/24/2003
A keeper especially with kids around!! Read More
(1)
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Rating: 4 stars
08/14/2017
Tasty crispy cookies. I thought the preserves I had were apricot... they were peach so I used that. Next time I want to try raspberry in the recipe. Read More