| Ingredients | |
|---|---|
| 6-8 | medium size apricots of local variety, we love Blenheim or Patterson |
| ¼ cup | whole almonds |
| 4 | amaretti cookies |
| 3 Tbl | salted butter |
| 2 tsp | sugar, plus more for dusting |
| 1 | small egg yolk |
| – | pinch of flour |
| 1 tsp | brandy |
Toast almonds in 350°F oven until lightly toasted. Chop almonds and amaretti in a food processor until just ground.
Beat butter and sugar until fluffy, add yolk and continue beating. Add in flour and crushed cookie/almond mixture and dash of brandy to taste.
Cut apricots in half and remove pit. Place in a heavy baking dish and place a small scoop of the filling in each apricot. Sprinkle lightly with sugar.
Bake in a 375°F oven for about 15 minutes or until the filling puffs and the
fruit begins to soften. Serve while still slightly warm with vanilla ice cream
or vanilla parfait.
