Apricot-Orange Shortbread Bars
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
40
Spice
55
Sweetness
47
Sourness
26
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Apricot Preserve3 cup
Sugar1 tsp
Almond Extract2 cups
All-Purpose Flour1 tsp
Salt1 cup
Almond (sliced, divided)Directions:
1
Press topping lightly into preserves
2
Preheat oven to 325°F
3
Butter 9x9x2-inch metal baking pan; line bottom and sides of pan with parchment paper, extending over sides
4
Butter parchment
5
Mix preserves and orange liqueur in small bowl; set aside
6
Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended
7
Beat in almond extract
8
Add flour and salt; beat just until blended
9
Transfer 1 cup of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form
10
Mix in 1/4 cup sliced almonds; set aside for topping
11
Press remaining dough evenly onto bottom of prepared pan
12
Spread preserves mixture evenly over
13
Using fingertips, coarsely crumble topping over preserves, then sprinkle 1/4 cup almonds over
14
Press topping lightly into preserves
15
Bake shortbread until top and crust edges are golden brown, about 1 hour
16
Cool completely in pan on rack
17
Using parchment paper as aid, lift shortbread from pan
18
Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 small bar cookies
19
(Can be prepared ahead
20
Store in single layer in airtight container at room temperature up to 4 days or freeze up to 2 weeks
21
) Preheat oven to 325°F
22
Butter 9x9x2-inch metal baking pan; line bottom and sides of pan with parchment paper, extending over sides
23
Butter parchment
24
Mix preserves and orange liqueur in small bowl; set aside
25
Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended
26
Beat in almond extract
27
Add flour and salt; beat just until blended
28
Transfer 1 cup of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form
29
Mix in 1/4 cup sliced almonds; set aside for topping
30
Press remaining dough evenly onto bottom of prepared pan
31
Spread preserves mixture evenly over
32
Using fingertips, coarsely crumble topping over preserves, then sprinkle 1/4 cup almonds over
33
Bake shortbread until top and crust edges are golden brown, about 1 hour
34
Cool completely in pan on rack
35
Using parchment paper as aid, lift shortbread from pan
36
Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 small bar cookies
37
(Can be prepared ahead
38
Store in single layer in airtight container at room temperature up to 4 days or freeze up to 2 weeks)