Fruit Hat Cookies

Cream the butter and powdered sugar until fluffy, then stir in the salt and 1 egg yolk. Add the flour and knead everything into a smooth dough. Wrap in cling film and chill for about 60 minutes.

Meanwhile, finely chop the dried apricots.

Thoroughly mix the chopped almonds, orange marmalade and apricots in a bowl.

Roll out the chilled dough thinly on a floured surface and cut out circles (about 5 cm).

Place a little filling in the center of each circle. Pinch the dough edges over the filling with three fingers to form small "hats".

Place the cookies on a baking sheet lined with parchment paper, brush with the remaining egg yolk and chill for about 30 minutes.

Preheat the oven to 150 °C fan (alternatively 175 °C top/bottom heat).

Bake the fruit hats for about 12 minutes until they are light golden.

Let cool completely on a wire rack and finally dust lightly with powdered sugar.