7 1/2 ounces (1 1/2 cups) blanched almonds
1/3 cup granulated sugar
2 egg whites, divided
1/3 cup apricot preserves
Sliced almonds (not blanched)

Line cookie sheet with parchment paper.

Process almonds and sugar until fine and powdery. Add 1 egg white. Beat, and add additional egg white slowly until a paste forms that holds together (may not need all of it). Turn out onto floured surface, form a ball, turn to flour all sides. Shape into an 11-inch long cylinder. Place on cookie sheet, brush off excess flour. Dip finger in water, press a trench into dough, lengthwise. Don't cut through the ends. Stand uncovered overnight.

Stir preserves well. Place in trench, top with sliced almonds.

Bake 25 to 28 minutes at 350 degrees F, or until macaroon is lightly colored and preserves start to bubble. Cool, sprinkle with confectioners' sugar. Cut into diagonal slices.

Makes 12 servings.