This recipe is a crossover that can be used any time, not just at Passover. My only addition would be to serve it with whipped cream.
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2 cups blanched almonds
8 egg whites
½ teaspoon salt
1½ cups granulated sugar
1 teaspoon white vinegar
1 teaspoon potato starch (corn starch may be used at other times)
2 cups chopped dried apricots
2 tablespoons finely chopped candied ginger
1 ½ to 2 cups apricot nectar
2 tablespoons lemon juice
1 teaspoon grated lemon rind
3 egg yolks, beaten
Preheat oven to 350.
Place almonds on a baking sheet and bake for 8 minutes or until golden. Cool and coarsely chop.
Place egg whites and salt in the bowl of an electric mixer and beat until frothy. Slowly beat in sugar a few tablespoons at a time. Beat mixture until thick and glossy (mixture should look like shaving cream). Beat in vinegar.
Combine almonds and potato starch and fold into mixture. Scoop mixture onto parchment paper-lined 11-by-17-inch cookie sheet and smooth into each corner. Level top.
Bake for 20 to 25 minutes or until mixture is browned on top but still pliable.
Turn out on to a tea towel lightly dusted with sugar. Cool a little and gently remove parchment paper. Spread with an even layer of apricot filling and carefully roll up using tea towel as an aide. Slice with a serrated knife.
Combine apricots, ginger and 1½ cups apricot nectar in a small pot over medium-low heat. Simmer for 10 minutes or until apricots are soft.
Purée mixture until almost smooth, adding remaining ½ cup of apricot nectar, if needed. Mixture should resemble baby food. Return purée to pot. Stir in lemon juice, rind and egg yolks.
Place pot over medium heat and cook, stirring, for 5 to 7 minutes or until purée just begins to bubble. Cool and use to fill jelly roll.