Ingredients
1 c. (2 sticks) unsalted butter, softened
1/2 c. (100 g.) granulated sugar
2 large egg yolks
2 3/4 c. (330 g.) OO flour
1/2 tsp. kosher salt
2 tbsp. whole milk
1/2 tsp. orange extract
3 tbsp. almond slices, plus more for sprinkling
3 tbsp. candied orange peel
3 tbsp. dried black currants
3 tbsp. finely chopped dried apricots, plus more for sprinkling
3 tbsp. semisweet mini chocolate chips
10 oz. white chocolate
Directions
In the large bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar on medium speed until light and fluffy, about 1 minute.
Reduce mixer speed to medium-low. Add egg yolks and beat to combine. Scrape down the bowl. Add flour and salt and mix on low speed just to combine. Add milk and orange extract and beat to combine. Fold in almonds, orange peel, currants, apricots, and chips.
Turn out the dough onto a long piece of plastic wrap. Roll into 2 (16-ounce) logs about 9 1/2″ long and 1 1/2″ wide. Refrigerate for at least 1 hour 30 minutes or up to 2 hours.
Arrange racks in the upper and lower thirds of the oven; preheat to 350°. Line 2 baking sheets with parchment. Slice the log into rounds a little more than 1/2″ thick. Arrange on prepared sheets, spacing 1″ apart.
Bake cookies, rotating sheets halfway through until edges are golden brown, 25 to 30 minutes. Let cool completely.
In
a medium heatproof bowl, microwave white chocolate in 10-second increments, stirring in between, until melted and smooth. Dip one half of each cookie into chocolate and place on parchment. Sprinkle cookies with almond slices and dried apricots.