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