Ingredients

serves 8

　　1/2 cup whole raw almonds

　　1 cup all-purpose flour

　　1 cup plus 2 tablespoons sugar

　　1 1/2 teaspoons baking powder

　　Salt

　　Pinch of freshly grated nutmeg

　　6 tablespoons unsalted butter, melted

　　1/2 cup whole milk, room temperature

　　1 large egg, room temperature

　　2 tablespoons almond-flavored liqueur, such as amaretto

　　1 1/2 pounds apricots, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges

　　1 tablespoon fresh lemon juice

　　

Step 1

Preheat the oven to 375°F. Toast the almonds on a rimmed baking sheet in the oven, stirring occasionally, until fragrant and golden brown, about 10 minutes. Let cool completely. Finely grind the almonds in a food processor; transfer to a medium bowl. Whisk in the flour, 3/4 cup sugar, the baking powder, 3/4 teaspoon salt, and the nutmeg; set aside.

　　

Step 2

Brush a 10-inch cast-iron skillet with 2 tablespoons butter. Whisk together the remaining 4 tablespoons butter, milk, egg, and liqueur in a medium bowl. Stir the butter mixture into the flour mixture; spread evenly into the skillet.

　　

Step 3

Stir the apricots, remaining 1/4 cup plus 2 tablespoons sugar, a pinch of salt, and the lemon juice in a medium bowl; spread evenly over the batter. Bake until a tester inserted into center comes out with moist crumbs, 50 to 60 minutes. Let cool in the skillet on a wire rack 1 hour before serving.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.