Apricot And Almond Biscuits Gluten Free Recipes

APRICOT AND ALMOND BISCUITS - GLUTEN FREE

Steps:

• Beat eggs, jam and vanilla essense together with a wooden spoon.
• Blend in margarine and dried apricots.
• Sift flours together into apricot mixture.
• Beat until well combined.
• Finally, add flaked almonds.
• Place spoonsfuls of mixture onto lightly greased baking trays.
• Bake in moderate oven (180c) for 12 to 15 minutes.
• Cool slightly on tray, then transfer to wire rack to cool completely.
• Store in an airtight container.

ALMOND-APRICOT FOOD PROCESSOR CAKE

Steps:

• Preheat oven to 325°F. Butter cake pan, then line bottom with parchment paper. Butter parchment, then sprinkle evenly with 1/4 cup almonds.
• Pit and coarsely chop 6 oz. apricots. Pulse salt, 1 1/2 cups sugar, and remaining 2 1/4 cups almonds in a food processor until finely ground. Add eggs, vanilla, 6 Tbsp. butter, and half of the chopped apricots; process until very smooth. Add flour and baking powder; pulse until combined, then fold in remaining chopped apricots. Transfer to prepared pan.
• Bake cake until golden brown and the center no longer jiggles when shaken, 60-70 minutes. Transfer pan to a wire rack and let cake cool completely.
• Meanwhile, pit and slice remaining 10 oz. apricots. Toss apricots, amaretto, if using, and remaining 2 Tbsp. sugar in a medium bowl. Let sit at least 10 minutes or up to 1 hour. Using a whisk or an electric mixer on medium-high speed, whip cream to soft peaks in a large bowl.
• Run a knife around edges of cooled cake and invert onto a platter.
• Serve with macerated apricots and whipped cream alongside.
• Do Ahead
• Cake can be baked 3 days ahead. Cover and chill. Let come to room temperature before serving.