Apricots
In recent years, I have been avoiding apricots, but this year I brought them back to the holiday table, just like in my childhood. I made a large tray that immediately reminded me of Christmas at home, and I confess that I enjoyed tasting them eagerly after taking them out of the oven. They are not complicated, just require a bit of patience for shaping and hollowing. I made 135 little balls from one batch, enough for a large family or a festive gathering.
Quick Info
Total time: approximately 2 hours (including cooling and assembling)
Preparation time: 30 minutes (dough and balls)
Baking time: 15-18 minutes
Servings: approximately 67 apricots (135 balls, two for each apricot)
Difficulty: medium
Recipe type: holiday dessert, Christmas cookies
Ingredients
For the dough:
1 cup sugar
1 cup lard, at room temperature
2 eggs
1 pinch of salt
1 teaspoon baking soda
a little lemon juice (to extinguish the baking soda)
grated orange peel (from one medium orange)
1 teaspoon essence (rum)
flour (approximately 700 g, enough for a non-sticky dough)
For the cream:
350 ml milk
270 g sugar
2 tablespoons cocoa
1 teaspoon starch
180 g butter (80% fat)
1 teaspoon rum essence
For decoration:
yellow, red, green food coloring (liquid or gel)
granulated sugar (for rolling)
Preparation Method
1. Preparing the dough
In a large bowl, combine the lard at room temperature with the sugar and a pinch of salt. Mix until well combined. Add the eggs one at a time, mixing after each addition.
Dissolve the baking soda with a little lemon juice directly in a teaspoon, then add it to the bowl. Add the grated orange peel and the rum essence.
Start adding the sifted flour gradually, mixing at first with your hands, then kneading until you obtain a sandy dough that is easy to shape and does not stick to your hands. You may not need all the flour, so add it gradually.
2. Shaping the balls
Break off small pieces of dough, about the size of a small walnut. Roll them between your palms to form equal balls. Place them on a baking tray lined with parchment paper. Don't crowd them too much, as they don't rise much, but it's good to leave a little space between them.
3. Baking
Place the tray in a preheated oven at a suitable temperature (180°C is sufficient). Bake for 15-18 minutes, until they dry slightly on the surface. Do not let them brown too much; they should remain quite light in color.
Remove them from the oven and let them cool completely; otherwise, they may break easily in the next step.
4. Hollowing the balls
Once the balls have cooled, take them one by one and, using the tip of a knife, hollow them out from the bottom, being careful not to crack them. The idea is to leave a small "shell" to hold the cream. The removed crumbs can be saved for another dessert or added to the cream if you want more texture.
5. Cocoa cream
In a small saucepan, mix the sugar with the cocoa and starch. Gradually add the milk, stirring to avoid lumps, then place it over low heat.
Stir frequently with a wooden spoon or whisk, as it thickens quite quickly and can stick. Once it starts to boil, let it cook for another 20-25 minutes until it reaches a thick cream consistency, similar to a thick pudding. Be careful, as it may bubble while boiling.
When ready, remove from heat and add the butter and rum essence. Mix well until smooth. Place plastic wrap directly on the surface of the cream to prevent a skin from forming and let it cool to room temperature.
6. Filling the apricots
Once the cream has cooled, fill each half of the ball with a teaspoon of cream. Stick two halves together to form the apricots. Let them sit for about an hour to bond well.
7. Coloring and decorating
Prepare three small bowls with water, adding a few drops of different food coloring to each (yellow, red, green). Dip each apricot in the desired coloring just enough to coat the outside, then immediately roll it in granulated sugar. Do not let them dry before sugar coating, or it won’t stick well.
Arrange the apricots on a tray without stacking them. Allow them to air dry.
Why I make this recipe often
I usually make apricots when I need something festive because they yield a lot in one batch and can be prepared in advance. The dough is easy, and the cocoa cream is a classic, not overly sweet, with a familiar taste. They keep well and look interesting on a platter, especially during the holidays.
Tips and Variations
Tips
Be patient when hollowing; warm balls are fragile.
If you find the dough too dry, do not add water or milk; work with slightly damp hands.
The cream should be thick enough not to run when filling.
Substitutions
Lard can be replaced with butter with 80% fat, but the texture will be slightly different, less crumbly.
Instead of rum essence, you can use vanilla, but the flavor won't be the same as the classic version.
For coloring, you can use just yellow and red if you don't have green.
Variations
You can add the crumbs from the balls to the cocoa cream for extra texture.
If you don’t want food coloring, the apricots can be rolled only in sugar for a more natural look.
Serving Ideas
Arrange them on a platter, alternating colors.
They are suitable for Christmas platters but also work for other occasions as party cookies.
Frequently Asked Questions
Why do the balls need to be hollowed out after baking?
The apricots are filled with cream, and the space inside helps with structure and flavor; otherwise, they would just be hard cookies.
Can I store the apricots after coloring them?
Yes, they keep well for a few days in a sealed container at a cool place. If it's very hot, the cream may soften the cookies.
What should I do if the balls break while hollowing?
Sometimes that happens, especially if they are not completely cool. You can use the broken pieces, stick them together with cream, or use them as "imperfect" apricots; they are still good.
Can I use another cream?
Traditionally, they are made with cocoa, but if you want, you can try a vanilla or lemon cream, although they won't be the same as the original recipe.
Nutritional Values
Approximately, one apricot (two balls with cream and sugar) has around 100 kcal.
Approximate macronutrients per serving: 12 g carbohydrates, 4 g fat, 1 g protein.
These are just estimates and may vary depending on how much cream or sugar you add at the end.
Storage and Reheating
The apricots keep best at room temperature in an airtight container for up to 5 days. They should not be reheated and do not store well in the fridge, as the cream will harden and the texture will change. You can make them a day or two in advance, making them suitable for holidays.
Ingredients: For the dough: 1 cup sugar 1 cup lard 2 eggs 1 pinch of salt 1 teaspoon baking soda grated orange peel 1 teaspoon essence flour (about 700 g) For the cream: 350 ml milk 270 g sugar 2 tablespoons cocoa 180 g butter 80% fat 1 teaspoon starch 1 teaspoon rum essence yellow, green, red food coloring granulated sugar for coating
