Almond-Scented Mixed Dried Fruit Bites
By America's Test KitchenPublished on October 17, 2013
Time
1½ hours
Yield
Makes 24 cookies
Ingredients
½ cup dried apple slices, chopped½ cup dried figs, stemmed and chopped⅓ cup dried cherries, chopped⅓ cup golden raisins ⅓ cup amaretto or other almond liqueur 2 tablespoons water ½ cup (2 ½ ounces/71 grams) all-purpose flour ¼ teaspoon ground cinnamon ⅛ teaspoon ground allspice ⅛ teaspoon ground nutmeg ⅛ teaspoon ground ginger 5 tablespoons unsalted butter, softened½ cup packed (3 ½ ounces/99 grams) dark brown sugar 2 large eggs 2 tablespoons orange marmalade ¼ teaspoon almond extract ⅔ cup mixed almonds, walnuts, and pecans, chopped coarseConfectioners' sugar
Before You Begin
This recipe calls for mini muffin tins. You can also use foil (not paper) liners without the muffin tin. Place the liners at least 1 inch apart on a rimmed baking sheet.
Instructions
- Adjust oven rack to middle position and heat oven to 300 degrees. Line two 12-cup, or one 24-cup, mini muffin tin(s) with paper or foil liners. Combine apples, figs, cherries, raisins, ¼ cup amaretto, and water in small saucepan over medium heat and bring to simmer. Immediately remove from heat and let steep for 15 minutes. Strain through fine-mesh strainer, discarding liquid.
- Combine flour, cinnamon, allspice, nutmeg, and ginger in bowl. Using stand mixer fitted with paddle, beat butter and brown sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, marmalade, and almond extract and beat until combined. Reduce speed to low and add half of flour mixture. Add nuts, fruit, and remaining flour mixture and mix until just combined, scraping down bowl as needed. Give batter final stir by hand. Fill each muffin cup with 2 tablespoons batter.
- Bake for 15 minutes, then reduce oven temperature to 275 degrees. Continue to bake cookies until firm and toothpick inserted in center comes out clean, 15 to 20 minutes, rotating muffin tin(s) halfway through baking. Brush cookies with remaining 4 teaspoons amaretto while still hot. Let cool completely in muffin tin(s). Dust with confectioners’ sugar just before serving. (Cookies can be stored at room temperature for up to 3 days.)
Time
1½ hoursYield
Makes 24 cookiesIngredients
½ cup dried apple slices, chopped
½ cup dried figs, stemmed and chopped
⅓ cup dried cherries, chopped
⅓ cup golden raisins
⅓ cup amaretto or other almond liqueur
2 tablespoons water
½ cup (2 ½ ounces/71 grams) all-purpose flour
¼ teaspoon ground cinnamon
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
5 tablespoons unsalted butter, softened
½ cup packed (3 ½ ounces/99 grams) dark brown sugar
2 large eggs
2 tablespoons orange marmalade
¼ teaspoon almond extract
⅔ cup mixed almonds, walnuts, and pecans, chopped coarse
Confectioners' sugar
Ingredients
½ cup dried apple slices, chopped
½ cup dried figs, stemmed and chopped
⅓ cup dried cherries, chopped
⅓ cup golden raisins
⅓ cup amaretto or other almond liqueur
2 tablespoons water
½ cup (2 ½ ounces/71 grams) all-purpose flour
¼ teaspoon ground cinnamon
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
5 tablespoons unsalted butter, softened
½ cup packed (3 ½ ounces/99 grams) dark brown sugar
2 large eggs
2 tablespoons orange marmalade
¼ teaspoon almond extract
⅔ cup mixed almonds, walnuts, and pecans, chopped coarse
Confectioners' sugar
Ingredients
½ cup dried apple slices, chopped
½ cup dried figs, stemmed and chopped
⅓ cup dried cherries, chopped
⅓ cup golden raisins
⅓ cup amaretto or other almond liqueur
2 tablespoons water
½ cup (2 ½ ounces/71 grams) all-purpose flour
¼ teaspoon ground cinnamon
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
5 tablespoons unsalted butter, softened
½ cup packed (3 ½ ounces/99 grams) dark brown sugar
2 large eggs
2 tablespoons orange marmalade
¼ teaspoon almond extract
⅔ cup mixed almonds, walnuts, and pecans, chopped coarse
Confectioners' sugar
Why This Recipe Works
Fruitcake is usually a holiday dud, but these cookies, inspired by the infamous dessert, changed our minds. We start by macerating a mix of dried fruit in amaretto liqueur and then incorporate that into a rich batter with warm spices, chopped nuts, and orange marmalade. After the bites are baked in mini muffin tins, a swipe of amaretto and a dusting of confectioners’ sugar are the final touches.
Before You Begin
This recipe calls for mini muffin tins. You can also use foil (not paper) liners without the muffin tin. Place the liners at least 1 inch apart on a rimmed baking sheet.
Instructions
- Adjust oven rack to middle position and heat oven to 300 degrees. Line two 12-cup, or one 24-cup, mini muffin tin(s) with paper or foil liners. Combine apples, figs, cherries, raisins, ¼ cup amaretto, and water in small saucepan over medium heat and bring to simmer. Immediately remove from heat and let steep for 15 minutes. Strain through fine-mesh strainer, discarding liquid.
- Combine flour, cinnamon, allspice, nutmeg, and ginger in bowl. Using stand mixer fitted with paddle, beat butter and brown sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, marmalade, and almond extract and beat until combined. Reduce speed to low and add half of flour mixture. Add nuts, fruit, and remaining flour mixture and mix until just combined, scraping down bowl as needed. Give batter final stir by hand. Fill each muffin cup with 2 tablespoons batter.
- Bake for 15 minutes, then reduce oven temperature to 275 degrees. Continue to bake cookies until firm and toothpick inserted in center comes out clean, 15 to 20 minutes, rotating muffin tin(s) halfway through baking. Brush cookies with remaining 4 teaspoons amaretto while still hot. Let cool completely in muffin tin(s). Dust with confectioners’ sugar just before serving. (Cookies can be stored at room temperature for up to 3 days.)
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