Serves a Crowd

Apricot Jam & Brandy Cookies

December  9, 2013
2 Ratings
  • Makes 54 cookies
Author Notes

Apricot jam, vanilla and brandy flavours all combine to make this cookie feel more like a little cake in texture and flavour. They are called "pasta flora" in Greek. —christina@afroditeskitchen

What You'll Need
  • 3 1/2 cups all purpose flour (you may only need 3 cups - you just need a soft and workable dough)
  • 1 teaspoon baking powder
  • a pinch of baking soda dissolved in 1 tsp lemon juice
  • 4 egg yolks
  • 1 cup unsalted butter
  • 3/4 cup sugar
  • 2 tablespoons brandy or cognac
  • 1 teaspoon liquid vanilla extract
  • 1 1/2 cups apricot jam
  • 1/2 teaspoon almond extract in the apricot jam
  1. Preheat the oven to 180C. Beat the sugar with butter until fluffy. Then add the egg yolks one at a time, beating the mix well after each egg yolk. Add the lemon, cognac and the vanilla. Then, by hand, add the flour, baking powder until a nice soft dough is formed (see picture above). (Note that after you start mixing the dough by hand, you can also switch to using the paddle attachment of a mixer if you want, and then finish mixing the dough with your hands.)
  2. Divide the dough in half. Press half of the dough flat into the bottom of the pan (15 inches by 10 inches). Spread the jam on top. Take the remaining dough and roll a long thin roll and place it on top of the jam so it follows the outer edge of the rectangular pan. (Try to make sure that you roll the dough on a surface that is not too warm to prevent the long thin rolls from cracking. Also make sure your hands are not too warm, and that the butter has been mixed well to help prevent the long thin rolls from cracking.)
  3. Make more rolls and place them diagonally over the jam to create a diamond pattern, as in the pictures above. If you wish, then place small roasted almond pieces in each diamond pattern. Place in the oven and cook for about 35 to 40 minutes., until the dough is golden brown in colour. Remove from oven and let cool. Once cool, cut into as many bite size squares as you wish.

See what other Food52ers are saying.

  • Regine
  • christina@afroditeskitchen

9 Reviews

Regine July 3, 2018
In the oven again but this time with half apricot jam half guava jam.
Regine, that's wonderful !! I appreciate you telling me - made me happy to know that you enjoy the recipe! :) ...
Regine January 15, 2014
Christina, I have already made this 4 times. The Best!
Thanks Regine - that's really kind of you to say. Oh yes - that would be a great dish for Thanksgiving. Since you mentioned it the last time, I have also been wondering how it would taste with blackberry jam!
Regine December 15, 2013
Hi Christina, glad you followed my suggestion. I hope you will at the very least be among the community picks/finalists. I will follow your suggestion regarding the dough. My hands were indeed warm but what matters anyhow is the final product. May be nice too during Thanksgiving to make it with cranberry jam (see Genius port cranberry recipe, but skip the peppercorns and juniper berries and use orange zest instead).
Hi Regine, thank you so much for your comments - I am so happy that you enjoyed it. I will update the recipe with your suggestion - thanks. To make the long thin rolls: I find it works best on a cold surface, and also when my hands are cooler (not hot or warm). If my hands are warm, the butter seems to melt and it cracks as I try to roll it out. Also, when adding the flour, I make sure the dough is soft and pliable (not too hard). And sometimes I find that if I don't beat the butter well, the dough can sometimes crack when I roll it out. Thanks again for your kind comments.
Regine December 14, 2013
Christina I made it for a friend who was hosting an art show at her house. So so delicious. Everyone raved about it. This is a keeper. Plus it fed several people: and you can even experiment with different jams like strawberries...
Instead of making this in diagonal shapes though, I took the easy route and made it in square shape with horizontal and vertical lines. Easier for me. Also I suggest that you add that after starting to mix flour by hand, you can switch to using the paddle attachment of mixer. This is what I did and then I finished with my hands. I also was not able to make long thin rolls because they would break, so I made them smaller and just pressed them into each other. If you can successfully do long thin rolls, please give me your trick. Again this is a great recipe. Thanks for sharing.
Thanks! :) Enjoy - I truly hope they turn out well!
Regine December 9, 2013
Wow, this must be good. I have A 15x10 pan just perfect for it. I was asked to bring goodies to a party on saturday. I might make it.