Layered Apricot Nut Cookies Recipe

Name: Layered Apricot Nut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1/4 ounce) package active dry yeast; 1/4 cup warm water; 4 cups flour; 1 1/2 cups butter or 1 1/2 cups margarine; 4 eggs; 1/4 cup milk; 3 1/2 cups ground walnuts; 1 1/2 cups sugar; 2 teaspoons cinnamon; 2 (10 ounce) jars apricot filling; 1/4 teaspoon baking powder; 1/4 teaspoon almond extract

Servings: persons

1 (1/4 ounce) package active dry yeast
1/4 cup warm water
4 cups flour
1 1/2 cups butter or 1 1/2 cups margarine
4 eggs
1/4 cup milk
3 1/2 cups ground walnuts
1 1/2 cups sugar
2 teaspoons cinnamon
2 (10 ounce) jars apricot filling
1/4 teaspoon baking powder
1/4 teaspoon almond extract

1
Separate egg yolks from egg whites setting aside both.
2
Dissolve dry yeast in 1/4 cup warm water.
3
Work together flour and butter with a pastry cutter until the mixture resembles course meal.
4
Add egg yolks,yeast mixture and milk and mix well to combine (using your hands works best).
5
Divide dough into 3 portions, one slightly larger for bottom crust.
6
Cover& let sit in a draft free place to raise for 1/2 hour.
7
Meanwhile mix 3/1/2 cups ground walnuts with 1 cup of sugar and 2 tsp cinnamon.
8
Mix well and reserve 1/2 cup of the nut mixture for the topping.
9
Roll out larger portion of dough to fit a 15 x 10 sheet pan with 1 inch sides.
10
Place the dough in the bottom of the sheet pan and cover with the nut mixture.
11
Roll second sheet of dough to a 15x 10 rectangle and place on top of the nut layer.
12
Evenly spread 2 jars of apricot filling on the second layer of dough.
13
Roll third crust and place on top of the apricot layer.
14
Score the top layer of the dough into 1 1/2 inch squares.
15
Bake 350u00b0F for 35 minutes and let cool on baking rack.
16
Meanwhile beat 4 egg whites with 1/2 cup of sugar until stiff peaks form.
17
Add almond extract and combine well.
18
Spread on top of cooled, baked crust being sure to spread to all edges of the pan to prevent shrinking a sweating of the meringue.
19
Sprinkle with reserved nut mixture.
20
Bake at 325u00b0F for 15 minutes and let cool.
21
Store covered in the refrigerator, slicing into squares before serving.

2168

kcal

Calories

147

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (1/4 ounce) package active dry yeast, 1/4 cup warm water, 4 cups flour, 1 1/2 cups butter or 1 1/2 cups margarine, and more.

Yes, Layered Apricot Nut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Layered Apricot Nut Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions