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Wales, United Kingdom
In autumn 2010, my husband Ian and I both quit our jobs, sold our house and left the flatlands of the east for the mountains of Wales. Our goal is to create a more self-sufficient lifestyle in a place we actually like living. Whilst Ian will continue to earn some money as a freelancer, my part of the project is to reduce how much we spend by growing and making as much of what we need as possible. The purpose of this blog is to keep friends updated with how the grand project is progressing, but all are welcome here. If you're not a friend already, well perhaps you might become one.

Friday, 8 July 2011

Apricot kernel biscuits

Health warning: Ingredients contain cyanide.

No, I'm not suggesting ways of poisoning your friends, I just felt I ought to include a disclaimer. People have died of eating too many apricot kernels, but too many is a lot more than I used in this recipe. The Straight Dope offers the following helpful advice: Ingestion of about a cupful of any of the above seeds is pushing things a bit.

Right, with that bit out of the way, where was I? Oh yes, I love apricots! Having eaten the delicious fruit, there's more yumminess to be had by cracking open the stone to get at the kernel inside.


The stones aren't the kernels. You have to crack them to get at the nuts.

They taste like bitter almonds and I think they're delicious, though I'm a little wary because of the whole cyanide business. Actually, getting at them this way, I'm unlikely to eat enough to cause me problems, but still. Rather than eating them neat, I thought they might make a nice flavouring for biscuits, so I made some plain biscuits (4 oz each of butter and sugar, 8 oz of flour and one egg yolk. I haven't decided what to do with the white, yet). Having cracked four nuts open, I mashed them up in a pestle and mortar and added them to the mix.

The biscuits are delicious, but the bitter almond flavour is undetectable. It must be there because without it I think these would taste very plain, but you wouldn't know it was there. Next time maybe I'll risk a few more than four kernels in this recipe. I'll just have to eat more apricots!

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