Apricot-Orange Shortbread Bars

Name: Apricot-Orange Shortbread Bars
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 32
Cuisine: Global
Ingredients: 473 milliliters all purpose flour; 1 teaspoon almond extract; 59 milliliters (packed) almond paste (from 7-ounce roll), crumbled; 118 milliliters sliced almonds, divided; 237 milliliters apricot preserves; 3 Tbsps orange liqueur (such as Grand Marnier); 0 teaspoons salt; 177 milliliters sugar; 237 milliliters (2 sticks) unsalted butter, room temperature

Apricot-Orange Shortbread Bars might be just the dessert you are searching for. This recipe serves 32. One portion of this dish contains approximately 2g of protein, 7g of fat, and It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of salt, apricot preserves, almond paste, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

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.

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Butter

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Baking Paper

Baking Pan

Oven

Mix preserves and orange liqueur in small bowl; set aside.

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Orange Liqueur

Preserves

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Bowl

Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in almond extract.

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Almond Extract

Butter

Sugar

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Hand Mixer

Bowl

Add flour and salt; beat just until blended.

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All Purpose Flour

Salt

Transfer 1 cup of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form.

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Almond Paste

Dough

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Bowl

Mix in 1/4 cup sliced almonds; set aside for topping.

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Sliced Almonds

Press remaining dough evenly onto bottom of prepared pan.

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Dough

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Frying 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.

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Preserves

Almonds

Spread

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.

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Shortbread Cookies

Crust

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Baking Paper

Oven

Frying 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.)

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