APRICOT ALMOND SHORTBREADS

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Apricot Almond Shortbreads image

Categories     Cookies     Food Processor     Dessert     Apricot     Almond     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 36 desserts

Number Of Ingredients 10

For apricot purée
3/4 cup dried apricots (about 4 ounces)
1 cup water
1/4 cup granulated sugar
For brandied cream
2 tablespoons apricot brandy
2 tablespoons superfine sugar
1/2 cup well-chilled heavy cream, whipped into soft peaks
36 Almond Shortbread Shells
Garnish: 1/4 cup sliced almonds, toasted

Steps:

  • Make purée:
  • In a small heavy saucepan simmer purée ingredients, covered, 10 minutes. In a food processor purée mixture until smooth. Purée may be make 1 week ahead and chilled, covered.
  • Make brandied cream:
  • In a small bowl fold brandy and sugar into whipped cream and chill, covered.
  • Transfer purée and brandied cream to separate pastry bags fitted with 1/4-inch star tips. Pipe cream into shells until level with tops and pipe a 1/2-inch-high mound of purée on top.
  • Sprinkle desserts with confectioners' sugar and garnish with almonds.

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