Salt Butter Shortbread
The shortbread in this dessert provides the texture as well as the base for the tender apricots and delicate almond cream.
Recipe information
Yield
serves 8
Ingredients
For the Almond Cream
For the Lemon Thyme Honey
To Serve
Preparation
For the Almond Cream
Step 1
Put the sugar and butter in the bowl of a standing mixer fitted with the paddle. Beat at medium speed until light. Add the almond flour and beat just to combine. Add the eggs and beat to combine. Add the all-purpose flour and beat well, scraping down the sides of the bowl.
Step 2
Refrigerate until you’re ready to finish the dessert.
For the Lemon Thyme Honey
Step 3
Stir the water and honey together in a small saucepan. Add the thyme. Bring to a boil over medium-high heat. Reduce the heat to low and cook until you have a thick syrup, about 10 minutes.
To Serve
Step 4
Set the oven rack in the highest position. Heat the oven to 400°F or 375°F on convection.
Step 5
Fill a pastry bag with the almond cream and pipe it into the cavities of 8 roasted apricots. Set the apricots on a baking sheet and bake on the top rack until the cream has just a touch of color, about 5 minutes.
Step 6
Set a shortbread on a dessert plate and spoon on a little of the lemon thyme honey. Top with a filled apricot. Garnish with the crystallized thyme, salt, and a drizzle of the honey.
make it simpler
Step 7
You could replace the Salt Butter Shortbread with a store-bought cookie. Look for something that’s not too crisp and not too soft.
