APRICOT SHORTBREAD BARS
This is a very fruity holiday cookie recipe. A jellied apricot mixture is baked onto a shortbread crust. Simple to make and very yummy!!
Provided by CORWYNN DARKHOLME
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Press into the bottom of a 9x13 inch pan.
- Bake for 12 to 15 minutes in the preheated oven, or until firm. While the crust is baking, place apricots in a saucepan with enough water to cover. Bring to a boil, and cook for 10 minutes.
- Drain, reserving 1/2 cup of the liquid. Return the apricots and reserved liquid to the pan, and stir in the lemon zest. Mix together the sugar and cornstarch, and stir into the apricot mixture. Bring to a boil, and boil for 1 minute. Remove from heat and allow to cool. Spread onto the prepared crust, and sprinkle the walnuts over.
- Bake for 20 to 25 minutes in the preheated oven, or until firm to the touch. Cool completely before cutting into bars.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 32.6 g, Cholesterol 13.5 mg, Fat 8.5 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 3.6 g, Sodium 39.1 mg, Sugar 22.9 g
APRICOT BARS WITH SHORTBREAD CRUST
A moist apricot-walnut layer on top of a light buttery shortbread crust. The crust for these bars must be made on a processor. These are wonderful to serve to guests! The apricot filling can be prepared hours in advance. Yield is only estimated depending on the size of bars. Cooking time is for the filling and crust.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 1h20m
Yield 36 bars
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease an 8x8-inch baking dish.
- For the shortbread crust: blend flour, sugar and salt together for about 10 seconds in a processor.
- Add in cold butter using on/off turns, and process until coarse meal forms.
- Press crumbs firmly into bottom of the pan.
- Bake for about 25 minutes, or until the center is golden, remove and keep oven heat on to same temperature.
- To make the filling: place apricots in a small saucepan and add enough water to cover; bring to a boil and simmer until soft (about 4 minutes) drain, and set aside.
- In a small bowl sift together flour, baking powder and salt.
- Using an electric mixer beat eggs in a large bowl for about 2 minutes.
- Add in brown sugar and vanilla and beat until thick.
- Stir in flour mixture.
- Mix/mix in the apricots and nuts.
- Spread over the shortbread crust.
- Bake for about 35 minutes, or until puffed and dark golden brown.
- Cool in dish.
- Cut into small squares or triangles, and dust lightly with powdered sugar.
APRICOT SHORTBREAD SQUARES
These fruity bars taste and look so good, people will have a hard time believing how quick they can be prepared. They're bound to become a favorite with your family.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well (mixture will be crumbly). Press into a greased 15x10x1-in. baking pan. Carefully spread with apricot preserves., In a small bowl, beat egg whites until stiff peaks form. Carefully spread over preserves (egg white layer will be thin). Sprinkle with walnuts. , Bake at 350° for 25-30 minutes or until golden brown and edges are bubbly. Cool on a wire rack. Cut into squares. Refrigerate leftovers.
Nutrition Facts : Calories 238 calories, Fat 11g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 143mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
APRICOT SHORTBREAD
Looking for a way to upgrade basic shortbread cookie dough? Add in chopped dried fruit, as we've done here, which adds texture and more sweetness. We love apricots, but any variety will do.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees, with rack in center. Line a baking sheet with parchment paper. Place butter, confectioners' sugar, vanilla, flour, and salt in large mixing bowl. Stir well with a wooden spoon until mixture is combined but not too creamy. Stir in dried apricots. Turn out dough onto a piece of plastic wrap, and pat to flatten into a disk. Place in refrigerator 1 hour.
- Transfer dough to a lightly floured sheet of parchment paper, and roll out to 1/4 inch thick. If dough starts to get too soft, place in the freezer or refrigerator a few minutes. Cut out shapes, as desired, and place on prepared baking sheet about 1 inch apart. Bake until golden, 12 to 15 minutes, rotating baking sheet halfway through. Remove from oven, and transfer cookies to a wire rack to cool. Cookies will keep up to 5 days at room temperature in an airtight container.
APRICOT BARS
Shortbread Apricot Bars with dried apricots are covered in a mouthwatering buttery shortbread crust of coconut and pecans. You don't have to wait for apricot season to enjoy sweet apricots. Serve these for dessert or serve these at a gathering!
Provided by Barbara Curry
Categories Dessert
Number Of Ingredients 8
Steps:
- Preheat oven to 350º. Line a 9 x 13 pan with parchment paper.
- In a small saucepan, cover apricots with water and bring to a boil. Simmer for 20 minutes until soft. Drain, reserving 1/4 cup water. Place 1/4 cup water back in the saucepan and add 3/4 cup sugar. Cook over medium heat until sugar has dissolved.
- Chop apricots and add to saucepan, turn off the heat.
- In the bowl of an electric mixer, combine butter and 1 cup sugar and beat until fluffy, about 2 minutes. In a separate bowl, whisk together four, soda and salt. Add to butter mixture and mix until combined. Add toasted coconut and pecans.
- Place 3/4 of the mixture into prepared pan, pressing it with the bottom of a measuring cup. Bake for 10 minutes until it is golden brown. Remove from oven and spread apricot mixture over the crust. Sprinkle the remaining crust over the top and bake an additional 25-30 minutes until the top is golden brown.
Nutrition Facts : Calories 180 kcal, Carbohydrate 29 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 95 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving
APRICOT ALMOND BARS
Make and share this Apricot Almond Bars recipe from Food.com.
Provided by amaloney73
Categories Bar Cookie
Time 1h
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Mix together melted butter, sugar, flour and vanilla and pour into 13x9 pan. Bake at 350 for about 25 minutes.
- Cool completely. Spread with apricot preserves.
- Beat egg whites and almond ext. Add powdered sugar and beat just to mix well. Pour evenly over preserves and sprinkle with blanched almonds.
- Bake at 400 for 15-20 mins or until golden. Cool completely before cutting into small squares.
Nutrition Facts : Calories 1116.8, Fat 11.5, SaturatedFat 6, Cholesterol 24.4, Sodium 224.8, Carbohydrate 268.4, Fiber 1.8, Sugar 152.4, Protein 5
APRICOT ALMOND SHORTBREADS
Categories Cookies Food Processor Dessert Apricot Almond Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 36 desserts
Number Of Ingredients 10
Steps:
- Make purée:
- In a small heavy saucepan simmer purée ingredients, covered, 10 minutes. In a food processor purée mixture until smooth. Purée may be make 1 week ahead and chilled, covered.
- Make brandied cream:
- In a small bowl fold brandy and sugar into whipped cream and chill, covered.
- Transfer purée and brandied cream to separate pastry bags fitted with 1/4-inch star tips. Pipe cream into shells until level with tops and pipe a 1/2-inch-high mound of purée on top.
- Sprinkle desserts with confectioners' sugar and garnish with almonds.
APRICOT ALMOND TART
Years ago, in Paris, I had a dessert like this. It was SO good that I decided to try my hand at making one. This is the recipe I came up with. The family loved it!!! And it tastes a LOT like the version I had in Paris.
Provided by Torrey Moseley
Categories Pies
Time 1h35m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Generously butter sides and bottom of tart pan (I used one with a removable bottom). I put parchment paper on the bottom of mine cut in a circle to the size of the pan.
- 3. FOR CRUST: In bowl, combine melted butter and sugar until blended. Add remaining ingredients (only half the ground nuts), and stir to form a cookie-like dough.
- 4. Press dough into tart pan evenly covering bottom and up sides. This recipe makes quite a bit of dough. If you want a thinner crust, just use about 2/3 of the dough for the crust and use the rest to make some pretty yummy cookies.
- 5. Bake crust for 15 min until light golden brown.
- 6. Let crust cool COMPLETELY. IMPORTANT NOTE: to ensure a crisp crust your crust and filling must be the same temp when adding them together...i.e. hot crust + hot filling....cooled crust + cooled filling. If you mix hot crust and cold filling (or vice versa) you get a soggy crust.
- 7. In separate bowl, combine filling ingredients (except apricots) and whisk until smooth.
- 8. Sprinkle remaining ground nuts evenly over cooled, baked crust (this will help prevent crust from getting soggy too)
- 9. Pour filling over cooled crust.
- 10. Arrange apricot halves, cut side DOWN, on tart. I started with a circle around the outside and worked inward.
- 11. Return tart to oven. Bake the filled tart for 55-60 minutes until edges are browned, custard is set and apricots are soft.
APRICOT ALMOND SHORTBREAD SHELLS
Categories Cookies Food Processor Dessert Bake Apricot Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 36 shortbread shells
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. and butter 36 mini-muffin cups.
- Into a bowl sift together flour, confectioners' sugar, cornstarch, and salt. In a food processor pulse mixture with almonds until combined well. Add butter and almond extract and blend until a dough just forms, about 1 minute.
- On a lightly floured surface with floured hands form dough into thirty-six 1-inch balls. Press balls lightly into cups and bake in middle of oven until pale golden, about 15 minutes. Cool shortbreads in cups on racks 2 minutes and with a 3/4-inch melon-ball cutter carefully scoop out an indentation about 1/4 inch deep in centers. Cool shells completely. Gently loosen sides of shells with a thin knife and carefully remove from cups (shells will be very fragile). Shells may be make 3 days ahead and kept in am airtight container at room temperature.
APRICOT SHORTBREAD
Give homemade biscuits a fruity spin by sandwiching a layer of apricots in between two layers of buttery tray-baked shortbread
Provided by Cassie Best
Categories Afternoon tea, Treat
Time 45m
Yield Cuts into 16 squares
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4 and grease and line a 20cm square shallow cake tin with baking parchment. Put the apricots and conserve in a small pan with 4 tbsp water, simmer over a medium heat until thick, then mash the apricots a little with a fork and set aside to cool.
- Tip the butter, sugar and vanilla into a large bowl, and beat with an electric whisk until pale and fluffy. Add the flour and ground rice, using a wooden spoon and then your hands to bring the mixture together as a dough. Divide into 2 pieces.
- Use your fingers to spread 1 piece of shortbread dough over the bottom of the tin. Spread the apricots over the top, leaving a small border around the edge. Roll out the remaining dough to a 20cm square and place on top of the apricot filling. Use your finger to make an indent all around the edges of the shortbread, then prick the top all over with a fork. Bake for 25-30 mins until the edges are just starting to turn golden. Leave to cool in the tin, then sprinkle with caster sugar and cut into 16 squares.
Nutrition Facts : Calories 260 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
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- Prepare the tart crust by processing the shortbread cookies in the food processor until very fine. Add to the processor the butter. Pulse until evenly moistened.
- Spoon some of the crumb mixture in the tart pan. Using the straight side of a measure cup, press the crumbs up the sides of the tart pan being sure to tightly press into the grooves to 1/4” thick. Using the bottom of the measure cup, press the remaining crumbs into the bottom of the tart pan.
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- Prepare the baking tin. Grease the tin with a little butter. Fully line the tin with greaseproof paper, ensuring there is excess paper beyond the edge of the tin to aid the removal of the shortbread once cooked.
- Make the shortbread dough. Place the flour and sugar into a large bowl. Use your hand to mix together. Add the chilled diced butter. Rub the cubed butter into the flour and sugar between your thumb and finger tips until the mixture resembles fine breadcrumbs. Add the ground almonds and gently mix until combined. Tip the mixture into the prepared tin. Press the mixture into the tin to compact it, aiming to get a nice even layer.
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- Preheat the oven to 350°. Line an 8" square baking pan with parchment paper, leaving about 2"-3" of overhang on either side. Spray lightly with vegetable spray and set aside.
- In a food processor (not a mini prep), add the almond paste and pulse until the paste is reduced to crumbs. Add the salt and sugar and pulse until well combined. Add the butter and pulse until combined, then add the egg and process until smooth. Add the almond extract and the flour and pulse until well combined.
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- Preheat oven to 350°F and line an 8×8” square pan with parchment paper. Grease with nonstick cooking spray.
- In a mixing bowl, combine the almond flour, coconut flour, chopped almonds, maple syrup, almond butter, and coconut oil. Stir until the dry ingredients are completely moistened and crumbly. Press 2/3 of the crust into the prepared pan, reserving about ¼ cup for the topping.
- In your food processor or blender, grind the almonds, tapioca flour, salt, and coconut sugar to a powder (or as fine as you can make it). Add the coconut oil and process until no longer visible. Add the egg and vanilla, blending until completely incorporated, and a smooth paste is formed. Spread the filling evenly over the almond crust.
- Arrange the apricot slices over the almond paste as desired. Sprinkle the remaining crumble on top of the bars.
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