These little treats are so delicious. The combination of the sour apricot jam works perfectly with the crunchy sweet almond cookies.

You can make a big batch and freeze them so you always have a nice snack to surprise visitors. Or give these to your new friend and you will become their new BEST friend.

450 g ripe apricots (really soft!)
250 g caster sugar
1 vanilla pod
Juice of 1 lemon
*The taste of Maca-powder has been described as earthy and nutty. I add this to my desserts to give it a caramel flavour.
** This amount is more then needed for the recipe, but you can place the rest in a jar and enjoy it in your yoghurt-granola-breakfast moments.

Begin by making your apricot jam. Cut the ripe apricots in chunks (I like big chunks but you can choose your size). Put them in a sauce pan and add your vanilla pod and sugar. Let it simmer on a low heat (10-15 minutes) until it thickens. Stir occasionally to prevent burning. Add the lemon juice at last.
For your cookie dough add al the dry ingredients (flour, sugars, salt, maca-powder) and the chopped almonds to your Kenwood. Give it a quick mix using the K-beater.
At low speed, add chunks of cold butter 1 by 1 to the dry mixture. Add the egg and mix till it becomes 1 dough. (if it doesn’t come together after 1 minute you can add 1 tablespoon of cold water).
Wrap the dough with plastic and let it rest in the fridge for at least 30 minutes.
Roll out your dough between 2 plastic sheets (or baking paper will also do fine). Use a glass (diameter 5-6 cm) and cut out round cookies (they need to be quite thick because the jam needs to go in). Using a baking scraper, place them on a baking paper-covered baking plate.
Use your hands to make a little dimple in the center of the cookie (don’t make a hole because the jam will run out!).
Take a small spoon and put a bit of the apricot jam in the dimple of the cookie.
Place the cookies in a pre-heated oven of 180°C for about 15-18 minutes. They will become golden brown.
Place them on a cooling rank to cool down.
Enjoy!