I was intrigued by this recipe. It seemed so simple and pure, I had to try it. It was really easy, it looked beautiful, and it tasted amazing. It’s a definite repeater. I served them as a pre-dessert (before Lindsay’s amazing chocolate lava cake), but they would be a perfect afternoon snack.
Apricots Stuffed with Almond Paste
- 1/3 cup blanched almonds
- 2 tablespoons confectioner’s sugar
- 2 teaspoons water
- 12 dried apricots, sliced in half
Place the almonds and sugar in the work bowl of a food processor. Process until the nuts are very finely ground. Add the water and process until a smooth paste forms. Scrape the almond paste into a small bowl.
Spoon some of the almond paste onto the center of each apricot. Press the halves together so that the little bit of the paste squeezes out around the edges (you’ll get an Oreo sandwich effect). The stuffed apricots can be stored in an airtight container at room temperature for 1 day.
Source: Cool Kitchen by Lauren Chattman.