The holidays are approaching, and if you enjoy seasonal baking, these Almond Cloud Cookies with dried apricots should be on your list. They combine a tender, slightly chewy center with a delicate, lightly crisp exterior and a pronounced toasted almond flavor. Over the years I’ve made many almond cookie variations—some use almond paste, others depend on finely ground nuts—but this particular version, introduced to my family last Christmas, quickly became a favorite for its balance of texture and flavor.

What sets these cookies apart is the addition of dried fruit. I prefer chopped dried apricots for their subtle tartness and warm color, but you can substitute dried cherries or cranberries for a different seasonal note. The fruit adds bright acidity that lifts the richness of the almonds and makes these cookies feel festive and refined without being overly sweet.

Rolling each cookie in two types of sugar—granulated and powdered—may feel like an extra step, but it creates a thin, crackly coating that contrasts nicely with the soft interior. Because the dough itself is not heavy on sugar, this outer coating supplies sweetness and visual appeal while keeping the cookie light. The result is an elegant holiday cookie that’s easy to make and perfect for gift boxes or a cookie platter.

These cookies are at their best when served soon after baking. The tender, slightly chewy crumb can dry out if stored too long, so plan to bake them within a day of serving when possible. Leftovers keep in an airtight container in the refrigerator for up to three days; warm them briefly before serving to revive the texture. If you need to freeze them, flash-freeze the baked cookies on a tray, then transfer to a sealed container for up to one month—thaw in the refrigerator before refreshing in a low oven.

If you can’t find commercially packed almond flour (ground almonds), you can make your own at home. Use blanched whole almonds and pulse them in a food processor until finely ground, stopping frequently to avoid turning the nuts into butter. Spread the ground almonds on a sheet and let them sit for a few minutes to release any trapped moisture before using in the dough.

Below you’ll find the recipe ingredients and step-by-step instructions. I’ve included a few practical tips to make the process smoother: measure the almonds by lightly spooning into the cup rather than packing, chop the dried apricots finely so they distribute evenly, and keep your hands slightly damp when rolling the dough so the mixture doesn’t stick. With these simple adjustments you’ll have consistent, attractive cookies every time.

If you prefer a different mix, try substituting equal parts dried cherries or cranberries for the apricots. A small pinch of cinnamon can also complement the almonds without changing the cookie’s character. For a more intense almond flavor, increase the almond extract by up to 1/4 teaspoon, tasting carefully so it doesn’t dominate.

Buon Appetito!
Deborah Mele

Almond Cloud Cookies With Dried Apricots

Yield:
Makes 22

Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Tender, slightly chewy holiday cookies filled with ground almonds and bright pieces of dried apricot. A crackled sugar coating and a thumbprint finish give these cookies classic texture and charm.

Table of Contents

Toggle

Ingredients

• 1 1/2 Cups Ground Almonds
• 1/2 Cup Sugar
• Pinch Fine Sea Salt
• 1/2 Teaspoon Almond Extract
• 1/4 Cup Finely Chopped Dried Apricots
• 2 Large Egg Whites At Room Temperature

Topping:

• 1/2 Cup Sugar
• 1/3 Cup Powdered Sugar

Instructions

1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent sticking and promote even browning.
2. In a medium bowl, combine the ground almonds, 1/2 cup sugar, a pinch of fine sea salt, almond extract, and the finely chopped dried apricots. Stir until the mixture is evenly distributed.
3. In a separate clean bowl, whisk the two room-temperature egg whites briskly until they are very foamy. You do not need firm peaks—just aerated whites to help bind the dough.
4. Fold the foamy egg whites into the almond mixture until a moist, slightly sticky dough forms. If the mixture seems too dry, add a few drops of water; if it is too wet, add a tablespoon of ground almonds at a time.
5. Place the topping sugars in two shallow bowls: granulated sugar in one, powdered sugar in the other. With slightly damp hands, scoop out golf-ball-sized portions of the dough and roll them into smooth balls.
6. Roll each ball first in the granulated sugar, then in the powdered sugar so a thin coating adheres. Arrange the coated balls on the prepared baking sheet, about 1 inch apart, and gently pinch the top of each cookie with your thumb and index finger to form a shallow indentation.
7. Lightly dust the tops with a little extra powdered sugar for a delicate finish. Bake the cookies for 20 to 25 minutes, or until the bottoms begin to turn a light golden brown and the exterior feels set but not hard.
8. Remove the tray from the oven and transfer the cookies to a wire rack to cool completely. Store cooled cookies in an airtight container in the refrigerator for up to three days, or freeze for longer storage.

Nutrition Information:

Yield: 22
Serving Size: 1

Amount Per Serving:
Calories: 103Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 58mgCarbohydrates: 14gFiber: 1gSugar: 12gProtein: 2g

Did you make this recipe?

Please leave a comment or share a photo of your cookies on social media using the recipe name so others can find it.