Apricot And Almond Slice Food

APRICOT AND ALMOND BISCOTTI

Steps:

• Preheat the oven to 325ºF. Position a rack in the center of the oven. Line a baking sheet with parchment paper.
• Remove enough zest from one large orange to make 1 tsp. set aside.
• Squeeze the orange to obtain 2 teaspoons of orange juice.
• Combine the flour and baking powder in a medium bowl and mix together thoroughly.
• In a large bowl with an electric mixer, beat the sugar, butter, eggs, salt, orange zest, orange juice and vanilla for 2 to 3 minutes, until thick and pale.
• Add the flour mixture to the mixing bowl a little bit at a time. Add in the chopped apricots and almonds and mix on medium-low speed until all the ingredients are moistened.
• Let the dough rest a couple of minutes in the mixer bowl.
• Scrape out the dough with a rubber spatula onto a lined cookie sheet (I used a sheet for each log) and divide the dough in half.
• Spray hands with cooking spray. Divide the dough into two equal pieces, then shape each into a flattened log, about 3 inches wide and 12 inches long. If you are using one baking tray, place logs a few inches apart on the baking sheet so they won't stick together as they bake. If you have two sheets, place one log on each lined baking sheet.
• Bake until dough is firm but gives slightly when pressed, about 20-25 minutes.
• Transfer sheet to a wire rack and let logs cool completely (could take a full 30 minutes). Reduce oven temperature to 300 degrees.
• Transfer the first loaf carefully to a cutting board. When the logs have completely cooled down, begin slicing the first log by pressing a very sharp knife straight down into the dough. Place the cookies back on the baking sheet, cut sides up. Keep in mind that the when you slice on a bigger angle, you will get much longer cookies. If you slice short angles, you'll get small biscotti. Place the second log on the cutting board and repeat process cutting out the cookie pieces and placing on the baking sheet.
• Bake 7 minutes, flip biscotti, and bake 7 minutes more.
• Set the sheet on a rack to cool completely. Store in an airtight container on the counter for up to 3 days. After 3 days, safest to store in the refrigerator.

NO BAKE APRICOT SLICE

Steps:

• Line an 18 x 28cm slice tin with baking paper, making sure you leave paper hanging over the sides to help you remove the slice once it has set.
• Place the biscuit into a food processor and blitz until they are finely crushed. You can also use a rolling pin to do this if your prefer.
• Roughly chop the dried apricots and set aside until needed.
• Place the butter and the brown sugar into a small saucepan and cook over a low heat until the butter has melted and the sugar dissolves. Set aside to cool slightly.
• In a large bowl, add the crushed biscuits, chopped apricots, coconut, condensed milk and the melted butter and sugar mixture and mix until combined.
• Pour the mixture into the prepared slice tray and press down firmly with the back of a spoon.
• Sprinkle with extra coconut over the top of the slice and place into the fridge 2 hours to set before removing and cutting into pieces to serve.

NO-BAKE APRICOT SLICE

Steps:

• Lightly grease a 25 x 25 cm slice tin, or prepare with baking paper, and set aside.
• Using a food processor (or with a rolling pin and a large ziplock bag), crush the biscuits to a fine or chunky crumb and set aside.
• Chop up the apricots and set aside.
• In a large sauce pan add the butter, brown sugar and condensed milk and heat gently until the butter has melted but do not boil, remove from the heat.
• Add the crushed biscuits and apricots to the saucepan and combine well with a large wooden spoon.
• Pour into the prepared tin, press mixture down firmly and smooth with the back of the spoon and then set aside and prepare the icing
• In a medium bowl add the icing sugar, melted butter and vanilla and stir to blend.
• Add water a teaspoon at a time, stirring well, until you have a thick but pour-able consistency.
• Spread this over the prepared slice, then sprinkle with the coconut.
• Place in the fridge to set, or overnight, then slice and store in the fridge until needed.

APRICOT AND ALMOND SLICE

Steps:

• Preheat oven to 180°C Grease a 3cm-deep, 17cm x 28cm (base) slab pan and line with baking paper
• Using an electric mixer, beat butter, sugar and eggs in a bowl until well combined. Stir in almond meal and flour. Mix well.
• Spread mixture into slab pan.
• Place apricots, cut side up, on top, pressing in slightly.
• Bake slice for 18 to 20 minutes or until a skewer inserted into the centre comes out clean.
• Place jam in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 30 to 40 seconds or until warm. Brush warm jam over hot slice.
• Cool completely in pan. Cut into 12 pieces.
• Stores in an airtight container in the refrigerator for up to 5 days. Serve at room temperature.