Apricot Newtons, newtons, fruity cookie, fruity newtons

Enjoy these newtons after school, or with a cup of tea!

Ingredients

    amoretti ingredients, vanilla madagascar bourbon 2 fold, apricot compound,

    Amoretti ingredients enhance the flavor of any recipe, try them now!

    • 1 cup all purpose flour
    • ¾ cup whole wheat flour
    • 1 tsp baking powder
    • ¼ tsp salt
    • 10 tbsp butter, (room temperature)
    • ⅔ cup brown sugar
    • 1 egg
    • ½ tsp Amoretti® Madagascar Bourbon Vanilla

Directions

    1. Whisk whole wheat flour, baking powder, and salt. Set aside.
    2. Cream butter and brown sugar.
    3. Add egg and Amoretti Vanilla. Scrape bowl after mixing.
    4. Add dry ingredients, and mix just to combine. Dough will be sticky.
    5. Wrap dough in plastic and chill for 1 hour.
    6. In a food processor, chopped dried apricots for about 30 seconds until they are finely chopped.
    7. In a saucepan mix apricots, orange juice, zest, water and honey. Heat on medium until the liquid is absorbed, about 4 minutes. Add Amoretti Apricot Compound, and stir to combine.
    8. Return mix to food processor and mix to form a paste, about 1 minute.
    9. Cool completely and then put into a piping bag.
    10. On a floured work surface, cut the chilled dough into thirds, then wrap two of the sections with plastic and return them to the refrigerator.
    11. Form the third section into a log about 2″ wide and 4″ long.
    12. With short side facing you, roll out a rectangle about 4″ wide and 12″ long.
    13. Pipe filling down the center, about 1″ wide and ¼” thick.
    14. Using a bench scraper, fold the dough over to center, then fold other side the same, to the center.
    15. Pat down and pinch together the dough to cover the filling and slightly flatten.
    16. Cut in half crosswise.
    17. With bench scraper, flip each piece over and onto a parchment-lined sheet pan, seam side down.
    18. Chill 30 minutes.
    19. Bake at 350°F for 15 – 20 minutes.
    20. Repeat above steps with the remaining two sections of dough.
    21. Cut each bar crosswise into 4 pieces and cool.
    22. Can be stored in an airtight container for up to 5 days.
    23. The filling can be made ahead and chilled for up to 5 days.
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