Apricot and Amaretto Biscuits

6 servings

60 minutes

Galettes with apricots and amaretto are an exquisite combination of delicate dough, juicy fruits, and almond liqueur. This dessert comes from the depths of Italian culinary tradition, where simplicity of recipes meets richness of flavors. The crispy dough with a slight buttery quality creates the perfect base for caramelized apricots that reveal their sweetness under the influence of amaretto. Almond notes enhance the dish's sophistication, while demerara sugar adds a subtle caramel crust. Galettes are perfect as a refined treat alongside a cup of espresso or delicate crème fraîche that balances their sweetness. This dessert embodies Italian elegance and love for natural ingredients, delivering pleasure in every bite.

Energy value per serving

• Calories: 619.2
• Proteins: 9.6g
• Fats: 32.8g
• Carbohydrates: 70.8g

Ingredients

• Wheat flour: 175 g
• Butter: 110 g
• Salt: to taste
• Water: to taste
• Dried apricots: 25 pc
• Amaretto liqueur: 6 tsp
• Blanched almonds: 18 pc
• Demerara sugar: 6 tsp
• Powdered sugar: to taste
• Crème fraiche: 200 ml

Cooking steps

1. Wrap the butter in foil and place it in the freezer for 30-45 minutes.

   Required ingredients:

   • Butter: 110 g

2. Sift flour with a pinch of salt into a bowl. Take the butter out of the freezer, slightly bend the foil and grate it quickly on a coarse grater, occasionally sprinkling the piece with flour to make grating easier. Chop the butter with the flour using a knife (do not do this by hand to prevent melting) until crumbly. Sprinkle with 2 tablespoons of cold water and chop again. Then mix the dough by hand, adding a little more water if necessary. The dough should easily pull away from the edges of the bowl. Transfer the dough to a bag and refrigerate for 30 minutes.

   Required ingredients:

   • Wheat flour: 175 g
   • Salt:  to taste
   • Butter: 110 g
   • Water:  to taste

3. Place the dough on a floured surface and roll it out very thin (3 mm). Cut out 6 circles with a diameter of 10 cm and place them on 2 greased baking sheets. Preheat the oven to 220 degrees.

   Required ingredients:

   • Wheat flour: 175 g
   • Butter: 110 g

4. Cut the dried apricots in half lengthwise and place 9 pieces on the bases. Slice the almonds (you can skip this step) and sprinkle over the apricots. Drizzle with amaretto and sprinkle with demerara.

   Required ingredients:

   • Dried apricots: 25 pieces
   • Blanched almonds: 18 pieces
   • Amaretto liqueur: 6 teaspoons
   • Demerara sugar: 6 teaspoons

5. Bake in the middle of the oven for 10-12 minutes until golden brown and caramelized.

   Required ingredients:

   • Dried apricots: 25 pieces

6. Remove from the oven and sprinkle with powdered sugar. Serve with crème fraîche.

   Required ingredients:

   • Powdered sugar:  to taste
   • Crème fraiche: 200 ml