Name: Salame di Albicocche (Apricot Salami)
Yield: Makes 6 to 8 servings
Cuisine: Italian
Ingredients: 4 tablespoons/¼ cup/30 g sweet butter, softened; 1 tablespoon/8 g cinnamon powder; 1 large egg; 1 tablespoon/15 ml Ligurian extravirgin olive oil; Juice of ½ lemon; 1¾ cups/200 g unbleached flour; 6 tablespoons/⅜ cup/40 g granulated sugar; 6 tablespoons/⅜ cup/85 ml whole milk; 4 ounces/115 g (100 g plus 1 tablespoon) peeled almonds, pounded in a mortar; 2¼ pounds/1 kilo fresh apricots, pitted, or 1½ pounds/675 g dried apricots; 3 tablespoons/20 g sweet butter, melted; 2 tablespoons/15 g unflavored bread crumbs; 4 tablespoons/¼ cup/30 g granulated sugar; 2 tablespoons/15 g lemon zest

Preparation info

Makes
6 to 8
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

I tasted this special dessert in the home of a lovely Genoese lady who said the recipe had been in the family for as long as anyone can remember. It was created because the family had a small plot of land in the countryside with apricot trees that gave so generously that new ways had to be found to use up all of the fruit in its very short season. If you do not have fresh apricots available, you may substitute dried apricots that you have poached and then cooled.

Ingredients

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Ingredients

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