Preparation

Take the ice cream out of the freezer and allow to soften slightly.
Break 10 biscotti biscuits into small pieces, keeping the other 4 separate.
Mix the broken biscuits and the almonds thoroughly in the ice cream.
Place the ice cream mixture into a closed container and replace in the freezer, allowing it to freeze for at least 1 hour.
Process the apricots and syrup in a blender until it becomes homogenous.
Serve a scoop of ice cream in a coupe glass, serving the puréed apricots either with it or separately.
Garnish with an amaretti biscuit.