Apricot kernels
The seeds from an apricot stone shell, similar to almonds, coming sweet and bitter, for amaretti, nougat, marzipan and flavouring jam.
Apricot kernels are the seeds from the hard shell of an apricot stone, pale beige, similar to almonds, coming sweet (eaten like a nut) and bitter (containing amygdalin, used in very small amounts). They are used in amaretti, amaretto, nougat, marzipan, Eastern sweets, dried apricot compotes and to flavour jam and liqueurs.
Recipes with this ingredient
Recipe from the book by Alena Doletskaya "About jam"
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Chewy almond cookies with apricot kernels are a refined delicacy of European cuisine that combines the tenderness of almonds with the tangy bitterness of apricot kernels. Its history is rooted in Mediterranean baking traditions where nuts and fruity notes play a key role. The cookies are surprisingly soft inside with a light caramelized crust, and the cracks on their surface add a special charm. Perfect for morning coffee or cozy tea time, creating a sense of home warmth and comfort. Due to its simplicity in preparation and rich flavor, it becomes a favorite dessert for lovers of natural ingredients and sophisticated sweets.
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