Macaroons

Combine the ground almonds and confectioners' sugar in a bowl and mix until evenly blended.

Add the beaten egg yolk to the almond mixture and stir until a thick, moist paste forms.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Spoon small amounts of the mixture onto the prepared baking sheet, spacing them about 1 inch apart, and gently flatten the tops with the back of a spoon.

Bake for 12-15 minutes until the macaroons are set but still slightly soft in the center.

Remove from the oven and let cool on the baking sheet for 2-3 minutes.

While still warm, gently press a small amount of strained apricot jam into the top of each macaroon using the back of a spoon or a small piping bag.

Transfer the macaroons to a wire rack and allow to cool completely before serving.