- 1 dozen almond macaroons
- 3 (17-ounce) cans apricot halves, drained and coarsely chopped
- 2 tablespoons lemon juice
- 2 cups whipping cream
- 1/2 cup sifted powdered sugar
- 1/2 teaspoon almond extract
How to Make It
Place macaroons on an ungreased baking sheet; bake at 325° for 25 minutes. Cool and finely crumble; set aside. Combine chopped apricots and lemon juice; set aside.
Beat whipping cream until foamy; add sugar, 1 tablespoon at a time, beating until soft peaks form. Add almond extract; beat well. Fold macaroon crumbs into whipped cream.
Alternate layers of apricot mixture and whipped cream mixture in a waxed paper-lined 9-inch loaf pan, beginning and ending with apricot mixture. Freeze overnight.
Unmold onto a chilled serving platter; let stand at room temperature 10 minutes. Slice and serve on chilled dessert dishes.