如果您没有杏子果酱，请用另外的1/4杯（50克）糖代替它。您也可以使用橙果酱代替杏果酱，将其搅动在迷你食品处理器中，直到平滑为止。(If your apricot jam isn’t smooth, that’ll smooth it out, too.) If you want to keep them extra-simple, you can also skip rolling them in sliced almonds and simply bake them nudi (see picture, below.) They’re excellent like that way as well. As mentioned, I used pine nuts for some of the cookies, which you’re welcome to use as well in place of the sliced almonds. Traditional Sicilian cookies often have bitter almonds added, which are very hard to find. (Amaretti di Saronno use杏仁核。）大多数杏仁提取物是由苦杏仁制成的，因此我经常在使用杏仁的甜点中添加一点以突出它们的味道。但是，在杏仁提取物上也很容易；这种味道会很快变得过于振奋。几滴应该做。