Preheat the oven to 350 F (180 C).
Line 2 baking sheets with parchment paper and set aside.
Sift the powdered sugar.
In a large bowl, mix with the almond flour and flour.
Beat the egg whites until they become white and foamy, then add the vanilla extract and sugar to stiffen the egg whites and continue beating until they are firm.
Using a flexible spatula, gently mix the powdered sugar-almond flour-flour mixture with the egg whites, going down the center of the bowl and up the sides, while regularly turning the container to bring the dough towards the center.
You should get a smooth and homogeneous mixture.
Using a pastry bag with a smooth nozzle, form small circles of preparation about 3/4 ” (2 cm) in diameter.
Sprinkle with sliced almonds on top.
Lower the oven temperature to 340 F (170 C) and bake.
Bake for 12 to 15 minutes.
Remove from the oven and let cool.
Turn one shell over.
Fill half of the shells with apricot jam and cover each with a second shell.
Dust with powdered sugar.
Chef’s tips: Keep the apricotines in the refrigerator in an airtight box and let them rest for at least 12 hours.
You can make the same recipe with raspberry jam.