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Shortbread with apricot and coconut

For the shortbread:

  • 250g of flour
  • 125g soft butter
  • 2 eggs
  • 1 pinch of salt
  • 100 g icing sugar
  • water

For the compote and roasted apricots:

  • 500g fresh apricot
  • 100g butter 1/2 salt
  • 150 g sugar
  • 1 tablespoon vanilla powder
  • 1 tablespoon slivered almonds
  • 4 tablespoons coconut powder

Sift the flour and put it in a fountain

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Mix the butter with the icing sugar

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Mix eggs, water and salt in a small skullcap with a fork

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Pour the mixture into the fountain

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Mix from the outside to the inside, mixing so the dough is crushed between the fingers

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Put it in a ball, flour it and put it in the fridge in a food paper.

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Roll out the dough in a small circle, flatten and bake at 180 degrees until browned.

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Heat the salted butter.

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Put the apricots.

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Add the sugar

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Make blond

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Add the coconut powder

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Then the flaked almonds

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Cook 5 minutes and let cool!

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