Airy almond cookies with apricot filling.
French Abricotine Cookies
In a bowl, mix egg whites at medium speed until they double in volume and form stiff peaks. Add vanilla extract.
Remove bowl from mixer and fold in mixture of almond flour, all-purpose flour, and Confectioners' sugar, taking care not to over-mix.
Transfer mixture to piping bag, gently so that it doesn't liquefy. Pipe silver dollar-size round shapes onto a piece of parchment paper lining a baking sheet. Sprinkle rounds with slivered almond pieces.
Bake at 375° for 10 minutes and let cool on baking sheet.
Unstick half of the cookies from the paper and press thumb into the centers to form small indentations. Fill indentations with apricot preserves and place preserve-side-up on plate.
Repeat process with the remaining half, laying one cookie on top of another. Dust with Confectioners' sugar before serving. Makes 2 dozen cookies.
Recipe by Florian Bellanger.