rustic apricot almond cookies

Even on my best, most motivated baking days, chances are good you won’t find me rolling dough, cutting out and decorating cookies. It’s just not my thing.

That’s probably the reason biscotti are my absolute favorite cookies to make around the holidays – they don’t ask for much in terms of labor or fuss and they happen to pack very nicely into cellophane bags for gifting and sharing.

I’ve shared my classic biscotti recipes here in seasons past – the best dark chocolate biscotti and a classic lemon biscotti with pine nuts.

I saw the inspiration for these cookies at Everyday Food (“Jamaretti”), and my first thought was how I might rusticate them a little…so I roasted whole, skin-on almonds and ground them into crumbs for the dough. I like the dark flecks in the cookie that you can see and taste, and how perfectly almonds and apricots taste together.

The technique in this recipe shares a simplicity of style with the method for biscotti dough — forming it into logs to bake then baking again — but the result is a bit more tender and buttery, and boasts a filling of tangy, tart, ever-so-slightly sweet apricot jam.

rustic apricot almond cookies

Yield: 36 - 40 cookies

The cookies will keep well for a few days in a covered container at room temperature.


  • 1 cup whole almonds
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 ½ cups all-purpose flour
  • 4 tablespoons almond paste, crumbled
  • ¾ cup sugar
  • 1 stick butter, at room temperature
  • 2 eggs
  • ½ cup apricot jam
  • ½ teaspoon amaretto (optional)
  • ¼ cup sliced almonds, toasted and chopped


  1. Preheat oven to 350 degrees and place rack in center of oven.
  2. Toast the whole almonds on a baking sheet until they smell toasty and start to turn golden, about 10 minutes. Cool, then pulse in a food processor until they form fine crumbs.
  3. Whisk together the almonds, baking powder, salt and flour in a bowl until blended.
  4. Pulse almond paste, sugar and butter in food processor until smooth; add the eggs and pulse again to blend. Add the flour mixture and pulse a few times, just until the dough comes together. Dump onto a lightly floured surface and pat into a disc. Wrap dough in plastic and chill 1 hour.
  5. On a lightly floured surface, divide dough into 4 pieces; use your hands to roll each piece into logs about 8 inches long; arrange the logs on a rimmed baking sheet lined with parchment. Bake 12 – 15 minutes – the surface should be starting to become firm and dry.
  6. Lay the handle of a wooden spoon lengthwise along each log, pressing down to form a trench. If using amaretto, stir into the jam. Spoon jam evenly into trench; return to the oven and bake an additional 10 minutes or so, until the edges turn lightly golden. Sprinkle the tops with the sliced almonds, and transfer to a rack to cool.
  7. With a large sharp knife, cut the logs on the diagonal into slices.
  8. Makes 36 – 40 cookies


Inspired by a recipe at Martha Stewart Everyday Food


  1. “Rusticate” I love it. These cookies look wonderful. I’ll have to try them. And, I said it before, but it bears repeating – I am SO glad to see you writing again. Best wishes for your first Christmas in your new home! Buone feste a tutti!

  2. These look so good! I hope there are a few left when I arrive!!!

  3. Beauties, I love the apricot and almond pairing!

  4. The cookies look scrumptious. I may have to make them for New Years Eve. Have a great holiday!

  5. These look like the perfect late night snack. I must try them!

  6. These cookies are lovely! Can’t wait to make them. So glad to have found your site. 🙂

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