Ingredients

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

• Special equipment: parchment paper

Description

California Dried Apricots Are Essential For This Recipe — They Have The Tartness Needed To Balance The Sweet Filling And Macaroon Layers. Don't...

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