Apricot Amaretto Chews Recipe - Allrecipes.com
Apricot Amaretto Chews Recipe

Apricot Amaretto Chews

Recipe by  

"Chunky and chewy cookies...a delicious mouthful! Almond extract may be used in place of amaretto. In dough use 1/2 tsp almond extract and 2 tsp of water in place of the amaretto. In icing use 1/4 tsp almond extract and enough water to get the correct consistency in place of the amaretto."

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Ingredients Edit and Save

Original recipe makes 54 cookies Change Servings


  1. Preheat oven to 375 degrees F.
  2. In a large bowl beat the butter or margarine until softened. Add the brown sugar and sugar and beat until fluffy. Add egg and 1 tablespoon of amaretto and mix well.
  3. Stir together flour and baking soda, and then add to the butter mixture and beat until well mixed. Stir in the oats, apricots, and almonds.
  4. Drop by rounded teaspoons onto an ungreased cookie sheet and bake for 8-10 minutes.
  5. Cool on cookie sheet for 1 minute, then remove and cool thoroughly on rack.
  6. Stir together powdered sugar and enough of the 2 to 3 tablespoons of amaretto to make an icing of drizzling consistency. Drizzle over the cookies.
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Reviews More Reviews

Most Helpful Positive Review
Nov 20, 2008

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.

Most Helpful Critical Review
Dec 29, 2006

They "melted" in the oven. Definately need more flour.


13 Ratings

Feb 25, 2003

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.

May 03, 2004

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.

May 25, 2005

While these cookies were really good and seriously addicting, they came out very flat. I halved the recipe and used 1/2 T almond extract instead of amaretto, as well as used 2 bags of cinnamon instant oatmeal in addition to the regular quick oats, as I ran out of them and needed a little bit more oatmeal. I thought they were sweet enough on their own (probably due to the addition of the cinnamon oatmeal) so I didn't put any glaze on top. Next time I may add more flour and maybe less butter as they ended up a little bit greasy.

Oct 07, 2009

I made a few modifications to this recipe. (1) I don't think it needs the icing. I made half of them with an icing and half without and I think the cookies without the icing are better. Plus the proportions recommended for the icing are off. If you use the recommended 2 cups confectioner's sugar and 2 tablespoons amaretto, you will get a block of powdered sugar. In order to get something with a drizzly consistency, I would recommend something like 3/4 of a cup confectioner's sugar, 3 tablespoons amaretto. You could even add vanilla extract or maple syrup to make it more liquidy. (2) Instead of using 1 cup butter, I used 1/2 cup unsweetened applesauce and 1/2 cup butter. I almost always substitute applesauce for shortening when I bake and it only improves the flavor. (3) I increased the flour by 1/2 cup. (4) Instead of mixing the apricots in with the recipe, I pushed a dried apricot on top of the cookie as I was putting them on the baking sheet. (5) I added a dash of cinnamon (never hurts, right?). I baked the cookies for 8 minutes exactly and they came out great. Chewy and delicious. I think the cookies without icing are five stars but with the icing are only four stars. I think the icing is too sweet and the amaretto flavor overpowers the other flavors in the cookie.

Dec 14, 2006

I really, really loved this recipe. For me, they came out crunchy and a little bit crumbly, but they were very good like that. I think a bit of the apricot flavor was lost under the taste of almond (though I'm a bit biased- I'm very fond of apricot) so next time I make these I think I will try and make an apricot icing for them as well instead of the regular, almond flavor icing. Also, I recommend taking great care if you're going to pack them for shipping.

Feb 25, 2003

These are very good! Very chewy. I used the almond extract.


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  • Calories
  • 213 kcal
  • 11%
  • Carbohydrates
  • 32.1 g
  • 10%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 8.5 g
  • 13%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 101 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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