Provençal-Inspired XMAS Cookie #2 | Pastis & Apricot

🎄✨ Pastis & Abricot Cookies – A Provençal Christmas Twist! (100% Vegan) 🍪🌿

🎬 Welcome to My Vegan Provence! This week, I’m sharing my Pastis & Abricot Cookies—a bold, boozy, and uniquely Provençal twist on holiday baking. These cookies are sweet, herbal, and totally addictive, featuring **dried apricots, pastis, flaked almonds, and sage for a flavor explosion you won’t find anywhere else!

📝 Ingredients (European & American Measures)

Ingredient - European - US

Butter (room temp) 230g / 1 cup (2 sticks)
Caster Sugar：180g / ¾ cup + 2 tbsp
Plain Flour：400g / 3 cups + 2 tbsp
Dried Apricots (diced)：250g / 1½ cups
Flaked Almonds： 120g / 1 cup
Pastis：150 ml / 16 tbsp / 1/2 cup
Star Anise：2 whole / 2 whole
Lemon Zest：Zest of 2 lemons / Zest of 2 lemons
Dry Sage：2 tsp / 2 tsp
Baking Powder：1 tbsp / 1 tbsp
Salt：1 tsp / 1 tsp
Egg Replacer：2 tbsp / 2 tbsp
Icing Sugar：100g / ¾ cup + 2 tbsp
Extra Reduced Pastis：2.5 tbsp / 2.5 tbsp

🍪 Why You’ll Love This Recipe
✅ 100% Vegan – No eggs, no dairy, just pure plant-based deliciousness!
✅ Provençal Flavors – A unique blend of **pastis, apricots, almonds, and sage for a taste of the South of France.
✅ Perfect for the Holidays – Impress your guests with these boozy, sweet, and herbal cookies.
✅ Easy to Make – Simple steps, big flavors!


🎥 Watch the Full Recipe Video!
👉 Don’t forget to like, share, and subscribe for more vegan Provençal recipes! What flavor should I bake next? Lavender? Fig? Olive oil?** Let me know in the comments! 🎄✨

#VeganBaking #ProvençalCookies #ChristmasCookies #PastisRecipe #ApricotCookies #VeganHoliday #FrenchInspired #BoozyBaking #VeganDesserts #cookieseries

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🌱 My Vegan Provence shares French & Provençal vegan recipes, plant-based twists on classic French dishes, and homemade vegan cooking inspired by Mediterranean flavors. Discover easy vegan recipes, vegan baking, dairy-free alternatives, and ethical plant-based cuisine — all from the heart of Provence.

✨Full step-by-step cooking tutorials are usually published on Thursdays, whenever possible
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