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.
Ingredients
- 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
- Preheat oven to 350
- 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.
- Chop up 6 dried apricots and added them in to the dry mixture.
- Add 3 tablespoons melted coconut oil to this mix, along with 2 eggs.
- Using a spoon, mix all the ingredients together till they were well incorporated.
- Chill the dough for about an hour
- Then form into 12 balls
- Flatten the balls slightly, place them on a baking tray lined with parchment paper and bake them for 12 minutes.
- Let cookies cool on wire racks
- 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.
- Enjoy with milk or coffee or adult beverage of your choice!
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