How to Make Sweet Apricot and Almond Shortbread Bars: A Simple Guide
Looking for a delightful treat that combines fruity flavors with a buttery shortbread base? Sweet apricot and almond shortbread bars might just be the perfect recipe for you! These bars are not just irresistibly delicious but also quite easy to make. Whether you’re a baking newbie or a seasoned pro, this simple guide will walk you through creating these scrumptious treats step by step.
What You’ll Need
Before you roll up your sleeves and start baking, make sure you have all the necessary ingredients and tools on hand. Here’s what you’ll need:
- For the Shortbread Base:
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) granulated sugar
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1/4 teaspoon salt
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For the Filling:
- 1 cup apricot preserves or jam
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1/2 cup (60g) sliced almonds
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Other Tools:
- An 8×8-inch (20×20 cm) baking pan
- Parchment paper
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
Step-by-Step Instructions
- Preparation:
- Start by preheating your oven to 350°F (175°C).
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Line your baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal later.
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Make the Shortbread Base:
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer or a whisk, until the mixture is light and fluffy.
- Gradually add the all-purpose flour and salt to the butter mixture, mixing until well combined. The dough will be quite thick and crumbly.
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Take about two-thirds of the dough and press it evenly into the bottom of your prepared baking pan, creating the base for your bars.
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Pre-Bake the Base:
- Place the pan in the preheated oven and bake the shortbread base for about 15-20 minutes, or until it’s just starting to turn golden around the edges.
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Remove the pan from the oven and let it cool slightly while you prepare the filling.
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Add the Filling:
- Spread the apricot preserves evenly over the partially baked shortbread base.
- Crumble the remaining dough over the apricot layer, creating a rustic, crumbly top.
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Sprinkle the sliced almonds over the top for an extra crunch.
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Bake Again:
- Return the pan to the oven and bake for an additional 20-25 minutes, or until the top is lightly golden, and the filling is bubbly.
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Once done, take the pan out of the oven and let it cool completely in the pan on a wire rack.
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Slice and Serve:
- Once cooled, use the parchment paper overhang to lift the whole block out of the pan onto a cutting board.
- With a sharp knife, cut into bars or squares of your desired size.
- Enjoy!
Tips and Variations
- Jam Choices: While apricot preserves are recommended for their tangy-yet-sweet flavor, feel free to experiment with other jams or preserves such as raspberry, strawberry, or peach for different tastes.
- Add a Glaze: For an extra sweet touch, drizzle a simple glaze made from powdered sugar and milk or lemon juice over the cooled bars.
- Nut Substitutes: If you’re not a fan of almonds or have allergies, you can substitute them with pecans, walnuts, or even omit nuts entirely.
- Storing: These bars can be stored in an airtight container at room temperature for up to three days, or refrigerated for a week.
Wrapping Up
Sweet apricot and almond shortbread bars are a wonderful treat that perfectly balances the richness of shortbread with the tart sweetness of apricots, topped off with the nutty crunch of almonds. Whether for a special occasion, as a dessert, or just a sweet snack, these bars are sure to impress. Plus, they’re so easy to make, you might find yourself whipping them up on a regular basis. Happy baking!
