Apricot-Orange Shortbread Bars
By ROBandSEAN
Ingredients
- 1 cup apricot preserves
- 3 tablespoons orange liqueur (such as Grand Marnier)
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup sugar
- 1 teaspoon almond extract
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1/4 cup (packed) almond paste (from 7-ounce roll), crumbled
- 1/2 cup sliced almonds, divided
Details
Servings 32
Preparation
Step 1
Preparation
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.
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.
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.
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.)
You'll also love
- Crustless Tuna Quiche 4.5/5 (4 Votes)
- Bow Tie Pasta Salad with Chicken... 5/5 (1 Votes)
- HOMEMADE POTATO SOUP WITH... 5/5 (1 Votes)
- Penne, Tomato and Mozzarella Salad 5/5 (1 Votes)
- Lemonade from Cook's Illustrated 4.5/5 (2 Votes)
- Elegant Holiday Dinner Menu: ... 5/5 (1 Votes)
- Apricot Jello Salad 3.6/5 (5 Votes)
- Seared Halibut with Lemon Butter... 5/5 (1 Votes)
Review this recipe