Apricot-Orange Shortbread Bars
Buttery shortbread bars filled with apricot preserves and orange liqueur, topped with an almond paste crumble and sliced almonds. These elegant cookies combine the sweetness of fruit preserves with the richness of almonds.
Ingredients
- •1 cup apricot preserves
- •3 tablespoons orange liqueur
- •1 cup unsalted butter
- •¾ cup sugar
- •1 teaspoon almond extract
- •2 cups all purpose flour
- •¼ teaspoon salt
- •¼ cup almond paste
- •½ cup sliced almonds
Cooking Instructions
- 1.
Preheat oven to 325°F. Butter 9x9x2-inch metal baking pan; line bottom and sides of pan with parchment paper, extending over sides. Butter parchment. Mix preserves and orange liqueur in small bowl; set aside.
10 min
- 2.
Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in almond extract. Add flour and salt; beat just until blended. Transfer 1 cup of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form. Mix in 1/4 cup sliced almonds; set aside for topping.
15 min
- 3.
Press remaining dough evenly onto bottom of prepared pan. Spread preserves mixture evenly over. Using fingertips, coarsely crumble topping over preserves, then sprinkle 1/4 cup almonds over. Press topping lightly into preserves.
10 min
- 4.
Bake shortbread until top and crust edges are golden brown, about 1 hour. Cool completely in pan on rack. Using parchment paper as aid, lift shortbread from pan. Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 small bar cookies. (Can be prepared ahead. Store in single layer in airtight container at room temperature up to 4 days or freeze up to 2 weeks.)
60 min