APRICOT ALMOND SHORTBREADS

Apricot Almond Shortbreads image

Yield Makes 36 desserts

Number Of Ingredients 10

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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.