A pile of Abinao & Apricot Jam cookies on a white plate.

#2 Valrhona Abinao with Apricot

ABINAO WITH APRICOT by Kirk Bueckert, Chef



  • 6 tbsp  unsalted butter, warm
  • 2 tbsp vegetable shortening
  • 2/3 cup yellow sugar
  • ¼ cup white sugar
  • 1 room-temperature egg
  • 1 tsp vanilla bean paste


  • 1 c Abinao, melted


  • 1 cup plain flour
  • 1 + ½ tsp baking powder
  • a pinch of salt


  • 1 c Abinao, chopped


  • 2 c apricot preserve


  1. In a mixer equipped with a paddle, mix together ingredients A (medium speed)
  2. While mixing, slowly add ingredient B
  3. Separately, pass ingredients C through a drum sieve onto parchment
  4. Pour the contents of the parchment, plus ingredient D, into the mixer
  5. Mix until smooth and cohesive (medium speed)
  6. Portion equivalents of a level medium ice-cream scoop onto a lined bun-pan
  7. Bake at 350 °F until just barely golden brown
  8. Indent each warm cookie with a tablespoon
  9. Cool cookies (1 hour)
  10.  Serve with a teaspoon of apricot preserve on each

Yields: 1 dozen servings

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