Prosciutto & Apricot Cookies with White Chocolate Glaze
Bacon takes a backseat while prosciutto shines alongside dried apricots in these salty & sweet Prosciutto & Apricot Cookies that are hugged by a White Chocolate Glaze - with a hint of cinnamon.
- Prep time
- 1 hr 10 min
- Cook time
- 12 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons of crumbled up caramelized Creminelli prosciutto (slightly heated up for 2-4 minutes in a pan over medium-high heat)
- 3/4 cup gluten free flour
- 1/4 cup brown sugar/coconut sugar
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of cinnamon
- a pinch of salt
- 6 dried apricots
- 3 tablespoons melted coconut oil
- 2 eggs.
- 4 oz of white chocolate
Instructions
- 1
Preheat oven to 350
- 2
Mix 2 tablespoons of crumbled up caramelized Creminelli prosciutto with 3/4 cup gluten free flour, 1/4 cup brown sugar, a 1/4 teaspoon of baking powder, 1/2 teaspoon of cinnamon, and a pinch of salt.
- 3
Chop up 6 dried apricots and added them in to the dry mixture.
- 4
Add 3 tablespoons melted coconut oil to this mix, along with 2 eggs.
- 5
Using a spoon, mix all the ingredients together till they were well incorporated.
- 6
Chill the dough for about an hour
- 7
Then form into 12 balls
- 8
Flatten the balls slightly, place them on a baking tray lined with parchment paper and bake them for 12 minutes.
- 9
Let cookies cool on wire racks
- 10
When the cookies had cooled down, melt 4 oz of white chocolate and dip a side of each cookie into it, so the salty prosciutto will not be overpowered.
- 11
Enjoy with milk or coffee or adult beverage of your choice!