Pastry: In a large bowl, combine flour and salt; cut in butter until crumbly.
Add cottage cheese; mix well. Shape into 1-inch balls.
Cover and refrigerate several hours or overnight.
Filling: Combine apricots and water in a saucepan. Cover and simmer for 20 minutes.
Cool for 10 minutes.
Pour into a blender; cover and process on high speed until
smooth. Transfer to a bowl; stir in sugar. cover and chill.
Topping: Combine almonds and sugar; set aside.
On a floured surface, roll the balls into 2 1/2-inch circles. Spoon about 1 teaspoon
of filling onto each. Fold dough over filling and pinch edges to seal. Place on
greased baking sheets. Brush tops with egg white; sprinkle with almond mixture.
Bake at 375 degrees F for 12 to 15 minutes or until lightly browned.
Yield: 4 1/2 dozen
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