Apricot and Almond Chewy Biscuits

    25 minutes

    These easy to make biscuits are packed with dried apricots and almonds. Ideal for an afternoon snack with tea or coffee.

    21 people made this

    Serves: 26 

    • 250g butter
    • 3/4 cup (125g) brown sugar
    • 1/2 cup (125g) white sugar
    • 1 egg
    • 1 tablespoon amaretto liqueur
    • 1 cup (125g) plain flour
    • 1 teaspoon bicarbonate of soda
    • 2 1/2 cups (220g) oats
    • 1 cup dried apricots
    • 1/2 cup finely chopped almonds
    • 2 cups (310g) sifted icing sugar
    • 3 tablespoons amaretto liqueur

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 180 degrees C.
    2. In a large bowl beat the butter until softened. Add the brown sugar and sugar then beat until fluffy. Add egg and 1 tablespoon of amaretto and mix well.
    3. Stir together flour and bicarbonate of soda then add to the butter mixture. Beat until well mixed.
    4. Stir in the oats, apricots and almonds.
    5. Drop rounded teaspoons onto an ungreased baking tray and bake for 8-10 minutes.
    6. Cool on baking tray for 1 minute then remove and cool thoroughly on rack.
    7. Stir together icing sugar and enough of the 2 to 3 tablespoons of amaretto to make an icing of drizzling consistency. Drizzle over the biscuits.

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    Reviews in English (13)


    I think those who found these spread too much were using real butter. It melts faster than shortening or margarine. Cookies made with shortening or margarine are thicker and often chewier than those made with butter. I made these with margarine and they came out fine.  -  20 Nov 2008  (Review from Allrecipes USA and Canada)


    This cookie was excellent. It was hard to eat just one. I toasted the almonds before chopping and adding to the recipe. Also used almond flavoring instead of amaretto. They disappeared. Will definitely be making again.  -  12 Nov 2002  (Review from Allrecipes USA and Canada)


    Great cookie!! My first pan came out a little flat so I had to add more flour(about 1/2 c. more) for them to puff. Nice taste and texture.  -  03 May 2004  (Review from Allrecipes USA and Canada)