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Epicurious

Apricot Almond Shortbreads

4.4

(4)

Recipe information

  • Yield

    Makes 36 desserts

Ingredients

For apricot purée

3/4 cup dried apricots (about 4 ounces)
1 cup water
1/4 cup granulated sugar

For brandied cream

2 tablespoons apricot brandy
2 tablespoons superfine sugar
1/2 cup well-chilled heavy cream, whipped into soft peaks
36 Almond Shortbread Shells
Garnish: 1/4 cup sliced almonds, toasted

Preparation

  1. Make purée:

    Step 1

    In a small heavy saucepan simmer purée ingredients, covered, 10 minutes. In a food processor purée mixture until smooth. Purée may be make 1 week ahead and chilled, covered.

  2. Make brandied cream:

    Step 2

    In a small bowl fold brandy and sugar into whipped cream and chill, covered.

    Step 3

    Transfer purée and brandied cream to separate pastry bags fitted with 1/4-inch star tips. Pipe cream into shells until level with tops and pipe a 1/2-inch-high mound of purée on top.

  3. Step 4

    Sprinkle desserts with confectioners' sugar and garnish with almonds.

TagsDessertDried ApricotDried FruitFruitFood ProcessorGourmet
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