Ingredients
For almond macaroon layers
- 12 oz sliced blanched almonds (3 3/4 cups) or blanched slivered almonds (2 3/4 cups)
- 3 1/3 cups confectioners sugar
- 6 large egg whites
- 1/4 teaspoon salt
- 6 tablespoons granulated sugar
For apricot compote
- 6 oz dried California apricots (1 1/2 cups), finely chopped
- 1 1/2 cups water
- 3 tablespoons apricot preserves
For praline almonds
- 1 cup sliced blanched almonds (3 oz)
- 1/2 cup confectioners sugar
For mascarpone cream
- 1 1/2 cups imported Italian mascarpone cheese (10 oz)
- 1/4 cup well-chilled heavy cream
- 1/4 cup Disaronno Amaretto or other almond-flavored liqueur
Description
California Dried Apricots Are Essential For This Recipethey Have The Tartness Needed To Balance The Sweet Filling And Macaroon Layers.
Gourmet Magazine
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