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Gathered
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Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Apricot leather sheet — dissolve for amardine drink, pastry filling
Achievable elevated desserts — laminated doughs, cakes, custards
Long twisted spoon for stirring and layering cocktails
Pure almond — frangipane, amaretti, cherry pie enhancement
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Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Apricot leather sheet — dissolve for amardine drink, pastry filling
Achievable elevated desserts — laminated doughs, cakes, custards
Long twisted spoon for stirring and layering cocktails
Pure almond — frangipane, amaretti, cherry pie enhancement
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Grease a microwave-safe 10 inch ring or bundt pan. Cream butter and sugar for 3 mins, until light and fluffy. Add flour and stir until combined. Press firmly into prepared pan. Set aside. For the filling, beat butter, sugar and orange zest until just combined. Add eggs, 1 at a time, beating well after each addition. Add ground almonds and stir until combined. Transfer to prepared pan then sprinkle sliced almonds over top. Microwave on MEDIUM for 5 mins. Meanwhile, to make the apricot glaze, place jam in a small, microwave-safe bowl. Cover and microwave on HIGH for 1 min, until runny. Immediately brush over warm cake. Let cool in pan. Slice to serve.