Dried fruit cookies - and in our case made with walnuts and apricots - are packed with a luscious blend of dried fruit and nuts. With a perfect crispiness-to-tenderness ratio, these have become a cherished holiday favorite. Shall we?
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Delightful walnut-apricot cookies have roots in traditional Balkan sweets, where dried fruits and nuts are commonly paired ingredients. Together, these create flavorful and textured desserts.
Today's cookies follow the same principle. This perfect combination balances natural sweetness with a satisfying crunch in the shape of half a walnut.
The 'boat' cookie shape is not only charming but also practical, making these dried fruit cookies great for picnics, potlucks, and gifts.
Why You'll Love These
- Balanced Flavor. The tanginess of apricots, the sweetness of raisins, and the earthiness of walnuts create an OMG taste!
- Great Gift. They hold up great, taste fantastic, and are incredibly pleasing to look, all of which make them a thoughtful homemade gift.
- Easy Peasy. Dried fruit cookies mean straightforward ingredients that come together effortlessly.
Ingredients
Here are all the ingredients you'll need to make today's dried fruit cookies with walnuts.
- Apricots. Dried and pitted. Substitute with dried figs.
- Raisins. Substitute with dried cranberries or dried cherries.
- Prunes. Pitted.
- Cocoa. Cocoa powder, unsweetened.
- Cornstarch.
- Sugar. Powdered, or confectioner's sugar, as well as granulated sugar.
- Juice. Orange or lemon juice. Fresh or boxed is fine.
- Egg white. Whites from one egg. Substitute with aquafaba.
- Walnuts. Deshelled. Substitute with almonds.
- Optional. Rum, vanilla, or sour cherry liqueur.
Instructions
Here are the easy instructions to make today's dried fruit cookies with walnuts.
Step 1. Grind dried fruit.
Step 2. Combine with the remaining ingredients (except walnuts and granulated sugar).
Step 3. Form balls and add walnut halves.
Step 4. Roll in sugar. (Not pictured) leave to toughen.
Handling
Serve dried fruit cookies (3-4 per person, or more) at room temperature with tea or coffee. They keep well in an airtight container for up to two weeks in a dark, cool place, or the fridge. If placing in the fridge, take out a little bit before serving so they're not too cold.
Recipe FAQs
Dried fruit is generally more concentrated in nutrients and calories. However, this means that the sugar content is also higher.
Dried fruit is best enjoyed in moderation.
Sure. However, as they are so easy to make and don't retain their freshness when frozen, we recommend to avoid freezing.
If you must, store them in an airtight container in the freezer for up to a month. Thaw to room temperature before serving.
Generally no. Simply look for dried fruit that's a little softer, or that which hasn't been dried for too long.
If the dried fruit is still too dry and tough, soak it in warm water for 15-20 minutes, or until it's soft enough to be cut in a grinder or a food processor.
More Walnut Desserts
Walnuts are our very favorite addition to sweets. Here are a few on our rotation:
Thoughts?
If you make today's dried fruit cookies with walnuts and like them, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!
You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.
Prijatno, Dobar Tek, and Bon Appetit!
Dried Fruit Cookies with Walnuts
Ingredients
- 5 ounces dry apricots pitted
- 3.5 ounces raisins
- 3.5 ounces prunes pitted
- 1.5 ounce cocoa powder
- 1.5 ounce cornstarch
- 9 ounces powdered (confectioner's) sugar
- 2 tablespoons lemon or orange juice fresh or from a box
- 1 egg white substitute with aquafaba
- (Optional) 1 teaspoon sour cherry brandy or rum
- 32-36 walnut halves de-shelled
- 2-3 ounces granulated sugar
Instructions
- In a meat grinder (or a strong food processor) grind apricots, raisins and prunes together.
- Wet (or oil) your hands to prevent sticking, and transfer ground fruit into a deep, large bowl. Add cocoa powder, starch, powdered sugar, juice and egg white. Mix well with your hands until ingredients are completely integrated.
- Make small balls (½ size of a golf ball) out of the mixture. After forming each ball, flatten it a little bit between your palms, and press a walnut half into it. You should get between 32-35 with this amount of ingredients.
- Transfer granulated sugar into a smaller bowl. Roll each cookie boat in granulated sugar and set on a flat pan or a baking sheet lined with parchment paper.
- Leave in a dark, cool place to dry for a few hours. Later, when they toughen, transfer dried fruit cookies into a container or a cookie jar, and keep it in the fridge, or a cool, dark place for up to two weeks. If keeping them in the fridge, take them out a little bit before serving so they get to room temperature.
Video
Notes
- Nutritional Information
- Can I freeze these?
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