Marunchinos: Chewy Almond Cookies with Dried Apricots

If you’re looking for a delicious way to use up leftover egg whites, these Marunchinos are the perfect solution. Adapted from Honey & Co.’s At Home cookbook, these chewy almond cookies feature diced dried apricots for little bursts of sweetness. They’re similar to Amaretti but have a heartier, chewier texture that makes them a delightful treat for the holiday season.

The best part? They’re simple to make and look beautiful on any festive dessert table. Let’s dive into the recipe!

Ingredients

For the cookies:

• 250 g ground almonds

• 200 g icing sugar, plus about 50 g for coating

• 1 heaped tbsp orange blossom honey

• 90 g (3 egg whites)

• 70 g dried apricots, diced into small cubes

• 2 tsp orange blossom water

Step-by-Step Instructions

1. Line a baking tray with baking paper and set it aside.

2. In a large bowl, combine the ground almonds and icing sugar.

3. In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites until soft peaks form.

4. Heat the orange blossom honey in a small saucepan over medium heat until it just starts to boil. With the mixer still running, pour the hot honey into the egg whites in a slow, steady stream. Continue whipping until the meringue is glossy and cool to the touch.

5. Switch to a paddle attachment (or use a spatula), and add the almond mixture, diced dried apricots, and orange blossom water. Mix until a soft, sticky dough forms. Cover the bowl and chill in the fridge for 30–60 minutes to firm up the dough.

6. Divide the chilled dough into 16 equal pieces (about 40 g each). Roll each piece into a ball, then coat generously in the extra icing sugar. For a festive touch, pinch each ball between your thumb and forefinger on both hands to form a star-like shape.

7. Preheat your oven to 200°C (180°C fan, 400°F, gas mark 6). Place the shaped cookies on the lined baking tray, spacing them slightly apart. Bake for 8 minutes, then rotate the tray and bake for an additional 2–3 minutes, until the cookies are just lightly golden.

8. Let the cookies cool on the tray before transferring them to an airtight container. They’ll keep at room temperature for up to a week—if they last that long!

Final Thoughts

Marunchinos are not only a fantastic way to use leftover egg whites but also a show-stopping addition to your holiday baking repertoire. Their chewy texture, sweet apricot pieces, and hint of orange blossom make them irresistible.

I’d love to hear if you make these! Share your creations and let me know what you think in the comments below.

Happy baking!