Ingredients
500g pitted prunes, cooked, drained and mashed
500g dried apricots, cooked, drained and mashed
200g white sugar
3 eggs
125ml safflower oil
1 lemon, zested
1 orange, zested
500g unbleached all-purpose flour
2 tsp baking powder
60g chopped walnuts
15ml lemon juice
Directions
Step 1
In a large pot, combine the prunes and apricots with water and bring to a rolling boil over high heat. Cook uncovered for about 15 minutes until the fruit is tender. Drain the fruit in a colander and mash together in a medium bowl using a fork. Allow to cool while preparing the dough.
Step 2
Preheat the oven to 175°C (350°F) and line baking sheets with parchment paper.
Step 3
In a large bowl, whisk together 200g sugar, eggs, oil, lemon zest, and orange zest until well combined. In another large bowl, sift together the flour and baking powder. Stir the egg mixture into the flour mixture, kneading with your hands until the dough comes together.
Step 4
Transfer the dough to a lightly floured surface and roll it out to about 1/4-inch thickness. Cut out circles using a cookie cutter or the rim of a drinking glass.
Step 5
In another large bowl, mix the prune-apricot mixture, walnuts, remaining 65g sugar, and lemon juice until the filling is well combined. Place 1 tablespoon of filling in the center of each dough circle. Pinch the edges firmly together to create a triangle, leaving the center open to expose the filling. Repeat with the remaining dough circles. Place the cookies on the prepared baking sheets.
Step 6
Bake in the preheated oven until golden brown, about 20 minutes. Cool the cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.