|
| |
| Amaretti cookies vary in size; what's important for this recipe is that the crushed cookies yield one |
| 4 ripe apricots, cut in half lengthwise, pits removed |
| 8 amaretti cookies(3 to 4 ounces; plain biscotti can be substituted) |
| 1 tablespoon unsalted butter, room temperature |
| 1/2 cup heavy cream, whipped to soft peaks (optional) |
| 1. Heat oven to 375°. Place apricot halves in baking dish, cut side up. Place cookies on a clean |
| surface. Using a rolling pin, crush the cookies into fine crumbs, and transfer to a small bowl. Add |
| butter, brandy, and egg yolk, and, using a wooden spoon, mix to combine. |
| 2. Place about 1 tablespoon of the cookie mixture into the cavity of each apricot half. Bake until |
| the apricots are tender, 25 to 35 minutes, depending on the ripeness and size of apricots. Serve |
| with a dollop of whipped cream on the side, if desired. |
| Photograph by: Gentl & Hyers |
| info@barringtonsoftware.com |
| |
|
Barrington
Software Incorporated