Preparation
- Finely chop the apricots and walnuts in a blender.
- Heat the honey, butter, speculoos spice and apricot brandy in a pan until the butter has melted. Stir in the apricot jam. Add the Panko Breadcrumbs and flour and mix in well.
- Preheat the oven to 160°C top/bottom heat.
- Line a baking tray with baking paper. Spread the wafers on the tray. Using a teaspoon, place small mounds on the wafers and shape them slightly with your fingers (the wafers do not have to be completely covered as the mixture will still spread slightly during baking).
- Bake the macaroons on the middle shelf for approx. 30 minutes and leave to cool completely on the tray or a cake rack.
- Store in a tin in a cool, dry place.
The recipe for 4 portions makes approx. 65 pieces.
