Ingredients
2 c flour
3/4 c sugar
1 1/2 t baking powder
1/2 t salt
1/2 stick butter, cold and cut into small pieces
i egg lightly beaten
1/3 c whole milk
1/2 t vanilla
1/4 t almond (maybe a little more)
3/4 to 1 c slivered almonds, toasted
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Whisk together flour, sugar, baking powder and salt. Blend in butter with pastry blender. Add egg, milk, extracts, stirring with a fork until a soft dough forms, then knead in almonds and apricots. Divide dough into 2 (or 3 if you want smaller pieces.) On parchment lined sheet, form each into a 14x2x1/2" log, separated by about 4 ". Wet hands to shape sticky dough. Bake 350° for 20 minutes until pale golden and firm. Cool on sheet for 20 minutes. Reduce oven to 300° while cooling. Carefully transfer baked logs to cutting board using 2 spatulas. Cut logs diagonally into 1/2 " wide slices (use serrated knife to score and heavy knife to cut.) Line baking sheet with clean parchment paper. Stand slices on end. Bake in upper third of oven for 30 minutes. They will harden as they cool. Transfer to cooling rack.
RecipeNLG
Gathered
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Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Apricot leather sheet — dissolve for amardine drink, pastry filling
Achievable elevated desserts — laminated doughs, cakes, custards
Pure almond — frangipane, amaretti, cherry pie enhancement
Grade A bourbon vanilla beans for custards, ice cream, extracts