Salt Butter Shortbread

• 1/3 cup (65g) sugar
• 4 tablespoons plus 1 teaspoon (62g) unsalted butter, softened
• 1/2 cup plus 2 tablespoons (64g) almond flour
• 1 extra-large egg
• 2 tablespoons (16g) all-purpose flour
• 1/2 cup (120g) water
• 3 tablespoons (60g) honey
• 4 or 5 sprigs fresh lemon thyme
• Slow-Roasted Apricots (page 244)
• Salt Butter Shortbread (page 202)
• Crystallized lemon thyme sprigs (see page 186)
• Fleur de sel

1. Put the sugar and butter in the bowl of a standing mixer fitted with the paddle.
2. Beat at medium speed until light.
3. Add the almond flour and beat just to combine.
4. Add the eggs and beat to combine.
5. Add the all-purpose flour and beat well, scraping down the sides of the bowl.
6. Refrigerate until youre ready to finish the dessert.
7. Stir the water and honey together in a small saucepan.
8. Add the thyme.
9. Bring to a boil over medium-high heat.
10. Reduce the heat to low and cook until you have a thick syrup, about 10 minutes.
11. Set the oven rack in the highest position.
12. Heat the oven to 400F or 375F on convection.
13. Fill a pastry bag with the almond cream and pipe it into the cavities of 8 roasted apricots.
14. Set the apricots on a baking sheet and bake on the top rack until the cream has just a touch of color, about 5 minutes.
15. Set a shortbread on a dessert plate and spoon on a little of the lemon thyme honey.
16. Top with a filled apricot.
17. Garnish with the crystallized thyme, salt, and a drizzle of the honey.
18. You could replace the Salt Butter Shortbread with a store-bought cookie.
19. Look for something thats not too crisp and not too soft.

sugar, unsalted butter, flour, egg, flour, water, honey, lemon thyme, salt, lemon thyme

Taken from www.epicurious.com/recipes/food/views/salt-butter-shortbread-376787 (may not work)