How To make Apricot Almond Bars
Almond Topping: 1 1/2 cups sugar
3 cups almonds -- blanched, sliced
4 egg whites (save 2 yolks for crust)
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
Crust: 2 1/2 cups flour
1/2 cup sugar
1 cup butter
2 egg yolks
Apricot Glaze: 1/2 cup apricot preserves
1 tablespoon water
Chocolate Glaze: 3 ounces semisweet chocolate
1 ounce unsweetened chocolate
Preheat oven to 350F. Line a jelly-roll pan with foil. Almond topping: In top of double boiler over hot water, combine all ingredients. Cook, stirring occasionally, until mixture reaches 110F on candy thermometer. Remove from heat and set aside. Crust: In a large bowl combine flour and sugar. Cut in butter until mixture is crumbly, add egg yolks. With hands, mix into a smooth dough. Press into prepared pan and prick with fork. Bake for 15 minutes. Remove from oven and spread almond topping over crust. Return to oven and bake for 20 minutes longer. Apricot Glaze: Meanwhile, in a small saucepan melt the apricot preserves with water over low heat. Strain through a fine sieve. Brush glaze over baked almond topping immediately after pan comes out of the oven. Cool pan on rack...Cut into 2" squares when cool. Chocolate Glaze: In top of double boiler over hot water, melt semisweet and unsweetened chocolate together. Drizzle on top of cookies. Allow to set.
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Fall Recipe Series: Almond Apricot Bars | Quick Healthy Breakfast Recipe | Healthy Grocery Girl Show
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Apricot Frangipane Tart
Apricot Frangipane Tart is one of the most delicious tarts ever. Buttery flaky crust, almond filling topped with ripe sliced apricots, by far one of the best summer tarts.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Pate Sucree
1 1/4 cups (160g) all-purpose flour
1/4 tsp (1g) salt
2 tbsp (30g) sugar
1/2 tsp (2g) almond extract
1/2 cup (113g) unsalted butter, chilled, cut into small (1/2-inch) cubes
1 egg yolk
2 tbsp (30ml) ice water
For coating the crust
about 2 tbsp (30g) apricot jam
Frangipane
1/2 cup (113g) butter, room temperature
1/2 cup (100g) sugar
1 tsp (5g) vanilla extract
1 tsp (5g) almond extract
2 eggs
1 1/4 cup (125g) ground almonds
2 tbsp (20g) flour
Topping
3 or 4 (200g) apricots, sliced
apricot jam, warmed, optional
1. Prepare the sweet pastry. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg yolk, almond extract and water and stir until incorporated.
2. Wrap the dough in plastic wrap, shape into a rectangle and refrigerate for 1 hour.
3. On a lightly floured surface roll the dough to a 8x16 in (20x40cm) rectangle.
4. Line a 5x14 in (12X36cm) tart pan with the rolled dough and press the edges. Trim the excess dough. Prick the shell with a fork and refrigerate for 30 minutes.
5. Preheat oven to 350F (180C).
6. Line the shell with parchment paper and fill with pie weights or beans. Bake for 20 minutes.
7. Remove the parchment paper and weights and bake for 10 minutes more.
8. Let it cool slightly on a cooling rack.
9. Prepare the frangipane filling. In a large bowl mix butter with sugar until creamy. Incorporate eggs one at a time. Add vanilla extract and almond extract. Gently incorporate ground almonds and flour.
10. Spread a thin layer of apricot jam over the base.
11. Spread frangipane evenly and arrange the apricot slices on top pressing them slightly into the frangipane.
11. Bake at 350F (180C) for 25-30 minutes until golden. Remove from the oven and brush with warm apricot jam.
12. Let it cool before serving. Enjoy!
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Apricot Almond Bars ~ 30 Days with the Cake Doctor
Join my today as I make Apricot Almond Bars in our series 30 Days of the Cake Doctor.
Apricot Jam Bars Recipe
Orna Purkin of OrnaBakes.com shows how to make easy and delicious South African Apricot Jam Cookie Bars.
Get the recipe:
1/26/21 update: I prefer grating/crumbling half the cold dough into the pan and pressing down gently and use a little of the second half of dough to fill in any holes. (See recipe link above) This makes a lighter, crisper texture.
You can use raspberry, strawberry, or any other jam or preserves. The tartness of the jam balances the sweetness of the buttery cookie.
In South Africa these were called farfel biscuits because the grated dough looks like little pellets or flake-like noodles. Adapted from The New International Goodwill Recipe Book.
Bake in a round pan and slice into wedges to make it more like a cake.
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COCONUT APRICOT BARS
Layers of coconut and almond filled cookie dough and apricot preserves make these Coconut Apricot Bars scrumptious and unforgettable.