Lee la receta en español


  • 300 g flour
  • 200 butter
  • 100 g of sugar
  • 1 egg
  • 1 kg of apricots
  • 150 g Amarettini (Italian almond biscuits)
  • Powdered sugar for dusting


For the pastry, mix the flour, the butter, the sugar and the egg and do everything possible to get a slightly crispy dough with the hands. Form into a ball, wrap it in a wrapping film and place in the refrigerator for at least an hour.

Preheat the oven to 180 degrees, spread a round baking tray with baking paper and spread the edge of the mold with butter. We will make the bottom and the top with the dough. So we split in two the dough. Start with the bottom part making it bigger with a wooddentube, it is important to put the dough in between plastic to make it bigger, do it as large as the baking tin. Put the bottom part of the dough on the bottom.

Put the smashes cookies (not too small) on it then the half stone less apricots with the round shape to the top on it and cover with the other 1/2 of the dough.

Bake in the oven for 45 minutes. Remove, allow to cool and dust with powdered sugar. Serve with whipped cream.

Apricot cake with Amarettini
Apricot cake with Amarettini