- 155 g Butter
- 185 g brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 225 g plain flour
- 1/2 teaspoon bicarbonate soda
- 1/4 teaspoon salt
- 125 g almonds
- 125 g dried apricots
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Preheat oven to 180c and line 2 baking trays with baking paper.
Place almonds in bowl and turn on Thermomix 10sec Sp 4
Pour into bowl and set aside. Place in Apricots and chop 10sec Sp 4 set aside with almonds.
Place in softened butter and brown sugar cream together 30sec Sp 4
Add egg and vanilla extract beat again 15sec Sp3
Add flour, bicarbonate soda and salt to mixture and combine 15sec Sp3
Return Apricots and Almonds to bowl and combine 15sec Sp3
Sppon mixture onto baking trays in 12 even balls and slightly flatten.
Bake in preheated oven for 10-12mins
Apricot and Almond Cookies
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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