INGREDIENTS
5
Apricots, pitted and cut into 1/4-1/2 inch thick slices
4
Egg yolks
7 oz
Almond paste
1 tsp
Almond extract
1 tsp
Baking soda
3 tbsp
Brown sugar
2 cups
Gluten free all-purpose flour
1 1/2 cups
Granulated sugar
1/2 tsp
Kosher salt
1 cup
Sour cream