In these cookies, prunes draw out the natural sweetness in almonds and apricots. The result is a sophisticated take on a dried fruit-and-nut cookie. For more indulgence, add 80 g [1/2 cup] of bittersweet chocolate pieces.
Yield: about 40 cookies
340 g / 2 1/2 cups all-purpose flour
25 g / 1/4 cup oats
4 g / 1 teaspoon baking soda
4 g / 1 teaspoon kosher salt
227 g / 16 tablespoons unsalted butter, at room temperature
190 g / 1 cup sugar
180 g / 1 cup brown sugar
100 g / 2 large eggs
5 g / 1 teaspoon vanilla extract
5 g / 1 teaspoon almond extract
200 g / 1 1/2 cups Diced Prunes
90 g / 1 cup diced dried apricots
60 g / 1/2 cup slivered almonds, toasted
Preheat the oven to 350F [180C]. Line 2 rimmed baking sheets with parchment paper.
In a large bowl, whisk together the flour, oats, baking soda, and salt.
In a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until fluffy, about 3 minute. Add the eggs one at a time, mixing well between additions, then mix in the vanilla and almond extracts.
On low speed, gradually add the flour. Fold in the dried fruit and almonds and mix briefly until combined.
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Bake until the edges are brown and the tops are set, about 12 minutes. Transfer the cookies to cooling racks and cool completely. Repeat with the remaining dough.