Cream butter, egg yolk, vanilla, lemon peel and honey. Beat the egg whites with a pinch of salt until snowy. Mix with nuts and flour into the yolk mixture.
Spread the mixture on a baking tray greased with butter, cover evenly with halved, stoned apricots, sprinkle with almond leaves and bake in a preheated oven at 180° C for 30-35 minutes.
Cut into cuts.
The fruits can vary according to the season.