Fluffy Apricot Squares
These apricot squares are truly special. How can one resist a heart-shape apricots on a fluffy pastry all dusted with powdered sugar? Impossible!
(1 cup for a sweeter dough)
/ 1 ½ stick butter
fresh lemon juice
confectioner's sugar for dusting
Separate egg yolks from the egg whites.
Beat egg yolks with ¼ cup sugar.
Mix in softened but not liquid butter.
Add previously sieved and aerated flour together with the baking powder.
If you’d like, at this point you can add some vanilla extra as well.
The batter you got should have rather thick texture.
Beat egg whites with the remaining sugar and about a tablespoon of freshly squeezed lemon juice. When you see soft to medium peaks starts to form, it’s ready.
Gently fold in fluffy egg whites into the batter. Add a spoon or two at a time.
Spread the batter over a baking sheet lines with a parchment paper.
Wash, dry and pit the apricots. Cut them through the natural spit line, remove the pit.
Place apricot halves onto the dough, cut side up. No need to squeeze them too much into the dough. They might even seem to be “falling out” but the oven will do its magic.
Bake at 350F 20-25 minutes.
Let cool completely and generously dust with confectioner's sugar.
Save the apricot pits! Crack them open and extract the seeds. They look like small almonds, and they’re delicious and perfect for garnishing.
Fluffy Apricot Squares https://www.italianrecipebook.com/fresh-apricot-squares/