Ingredients
- 325 about
- 4 rounds
- 1 1/2 stick butter (unsalted)
- 1 finishing
- 1 egg
- 1 apricot
- 1 confectioners sugar
- 1 with a fluted cutter
- 1 opening in
- 1 combine the preserves
- 1/2 rounds with a cutter (plain)
- 190 gr unbleached all-purpose flour
- 190 gr blanched almonds (sliced)
- 100 gr sugar
- 60 ml water
Sift confectioner's sugar over the almond-coated bases. Paint the others with the glaze and adhere the sugared bases to them. Fill in the openings with more glaze.
