Ingredients:
240 g apricot(s), dried
220 g flour (wheat flour, type 405)
120 g almond(s), ground
2 tsp baking powder
90 g sugar
4 tbsp vanilla sugar
2 eggs
140 g butter, soft
possibly powdered sugar, decorative snow or something like that
Preparation:

1. Chop or cut the dried apricots into small pieces. Then mix the dry ingredients.
2. Then prepare the baking tray and grease it or line it with a baking mat or baking paper.
3. Mix the eggs and butter (or margarine or liquid margarine) and then fold in. This creates a fairly soft dough, and place small heaps on the tray with 2 tsp.
   Bake the cookies at around 180 degrees C for around 11 to 13 minutes. If you like, dust with powdered sugar or something like that immediately (while still hot!) and then leave to cool.
4. These cookies are really quick to bake. I had everything ready within an hour, and even cooled it down nicely and put it in a bag.
   You don’t even need a mixer or anything like that – a fork is enough (especially if you use really soft butter or this liquid margarine).
   -I didn’t make the piles quite as small as hazelnuts – but not as big as walnuts either. I ended up with 65 pieces – so almost three trays full. Others have had 75 cookies or even just two trays full. It certainly depends on how big the piles are and by the way, they don’t spread very wide, just a tiny bit.