Home › The Waldorf Kitchen › Almond Apricot Pastry

Almond Apricot Pastry

Put a lump of butter in a basin, warm it and beat in a little sifted, crushed loaf sugar, into which put the required quantity of almonds blanched and pounded with a little orange-flower water, and then add the whites of some eggs and the yolks of twice the number, one at a time, and lastly, dredge in by degrees a little dried and sifted flour. Work the mixture well until it is perfectly smooth, then add a little essence of vanilla to flavor. Put a border of rich puff-paste around a dish, pour in the mixture, smooth it on the top and bake in a moderate oven. When done remove and spread a layer of apricot jam on top of it. Put the whites of some eggs in a basin with a little lemon juice and icing sugar until the mixture is quite thick and of the consistence of butter. Put this icing over the jam, smoothing over the surface, and set in the oven again for a few minutes for the icing to set. Take out, let it get cold, cut into slices, and serve.