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50 Pastel Desserts for Spring - Chocolate Chocolate and More!
THE LITTLE FERRARO KITCHEN12Ingredients
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup sugar
- 8 oz. almond paste
- 1 1/4 cups unsalted butter (softened)
- 1 tsp. almond extract
- 2 cups all purpose flour (sifted)
- 1/2 tsp. salt
- 25 drops red food coloring (*I used organic, see notes)
- 25 drops green food coloring (*I used organic, so it was blue and yellow, see notes)
- 12 oz. apricot preserves (heated and strained)
- 7 oz. bittersweet chocolate (fine-quality, not unsweetened, chopped)
- 1/2 tsp. cream of tartar
- 350 butter (a 13- by 9-inch baking pan and line bottom with wax paper, leaving a 2-inch overhang on 2 ends, then butter paper.)
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