Apricot Bars Recipe - Healthy Snack homemade
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Yummy Homemade Almond Apricot Bars recipe in this video!
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Fruit and Nut sugarfree Bars Recipe. Healthy Snack.
INGREDIENTS:
dried apricots 400 g
dried dates 100 g
almonds 200 g
oatmeal 100 g
coconut flakes 50 g
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#apricotbars #apricotrecipe #apricot #recipe #healtyfood
OATMEAL APRICOT COOKIES: Easy and Delicious, Perfect for Holiday Baking
If you're up for some holiday baking, you need to try these Oatmeal Apricot Cookies. They're soft and chewey and so delicious. Read on for the easy recipe.
Oatmeal Apricot Cookies
1 cup of sugar
1 cup of brown sugar
1 cup of butter, softened
2 eggs
2 cups of flour
3 cups quick oats
1 tsp. cinnamon
1 tsp. baking soda
2 cups chopped dried apricots
1/2 - 1 cup of chopped pecans or walnuts (optional)
Place all dry ingredients in a medium size bowl, then mix and set aside. In separate large bowl, cream butter with electric mixer. Add sugar, brown sugar and eggs to butter and continue mixing until well combined. Begin adding dry ingredients a little at a time to wet ingredients and mix until you're left with a consistent cookie dough. Fold in chopped apricots and pecans/walnuts. Drop dough by teaspoonful onto ungreased cookie sheet and bake at 350º for 15 minutes, or until edges of cookie are golden brown.
This recipe yields 40-50 cookies.
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Buttery Apricot & Pineapple Thumbprint Cookies Recipe
Very basic pantry ingredients for this recipe. Now that we should stay home, why not make the best of it? Bake up these delicious Buttery Apricot & Pineapple Thumbprint Cookies for dessert, the kids will love them. Get them involved with filling them with the jam. Thank you for watching.
Please be safe, stay home.
#virtualkitchenwithlaura #thumbprintcookies
Items used in video;
Cookie scoop
Cookie Trays
almond extract
vanilla extract
Jams
pecans
parchment paper
Recipe;
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/3 cup raspberry, cherry or strawberry jam or any jam you like
1 cup finally chopped pecans
Directions
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and the sugar with a hand-held mixer or stand mixer until fluffy, about 5 minutes. Beat in the egg and vanilla and almond extract until just combined. Slowly beat in the dry ingredients. Don’t over mix. Scoop the dough into 1-inch balls with a cookie scoop or spoon and roll in pecans. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
Bake cookies until the edges are golden, about 15-18 minutes. Turn cookie sheets halfway through baking. Cool cookies on the baking sheets.
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Beth's Apricot Almond Tartelettes | ENTERTAINING WITH BETH
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BETH'S APRICOT ALMOND TARTLETTE RECIPE
Makes 12 tarts
For Filling:
7 ounces (200g) almond paste
½ cup (120 g) of unsalted butter
3 tbsp (75 g) sugar
2 eggs
½ tsp (2.5 ml) Almond extract
¾ cup (90 g) flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) salt
1/3 cup (50 g) sliced raw almonds
Powdered sugar for garnish
12 Apricot halves (6 whole apricots)
2 sheets puffed pastry cut into 3x3 squares
1 container vanilla ice cream
METHOD:
Cream together the almond paste, unsalted butter and sugar.
Add the eggs one at a time, beating in between additions. Add almond extract.
Whisk together the flower, baking powder and salt. Add flour mixture to butter mixture to combine.
Place puffed pastry on a floured surface. Cut pastry into 3x3 squares. Roll out slightly.
Fit squares into a muffin tin that has been lightly sprayed with baking spray. Spoon in 2 tbsp of filling into each cup, top with 1 tsp of almonds and place apricot halves in center.
Pop muffin tin in the freezer for 10 mins (or refrigerator for 15 mins) to firm up.
Meanwhile preheat oven to 400F degrees (200C)
Bake for 20 mins, until pastry is puffed and golden and centers are set.
Allow to cool slightly, dust with powdered sugar, serve with vanilla ice cream.
Apricot, Almond & Flaxseed Homemade Energy Bars | A Sweet Pea Chef
With these Apricot, Almond & Flaxseed Homemade Energy Bars, you'll always have a tasty, healthy snack to get you through! Sponsored by Bob's Red Mill. RECIPE LINK BELOW...
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A Sweet Pea Chef is hosted by Lacey Baier of Austin, Texas. A mom of three little kiddos, Lacey is also the main contributor for the food blog, A Sweet Pea Chef, which reaches over 260k visitors each month, has had 6+ million visitors to date, and has 100s of easy recipes that are enjoyed by families every day.
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Italian Almond Cookie Recipe/ No Flour with Apricot/ Pistachio/ Coconut Cookie /- By Ani
#italian apricot cookies #PasteDiMandorle #AlmondCookies
These classic Italian almond cookies are very easy to make, and so so deliciouse. I have upgraded my recipe to even higher standards by making it more yummier by adding apricots, pistachios, shredded coconuts, extra Almond extract to give the more intense almond flavor, making it a devine cookie recipe :) It is perfectly sweetened with honey, soft and chewy on the inside and slightly crispy on the outside. What more could you want in a cookie right ?
enjoy my dears, and please drop me a comment below and tell me how you liked it. Love to hear from you .
Much xox - Ani
INGREDIENTS ...
1 1/2 cup Blanched Almond Flour
1/4 cUP Organic Coconut Flour
1/4 cup Slivered Pistachio
10 to 11or ( 1/3 cup - heaping - dry Apricots - choped finely)
1/4 c Pure Honey / warmed up
1/4 cup Organic Coconut Oil / warmed up
1 large Egg / beaten well
1/2 tsp. Pure Almond Extract
1/2 tsp. Pure Vanilla Extract
2 Tbsp. Granulated Sugar
2 Tbsp. Shredded Coconut
1/4 tsp. Pink Salt / or regular table salt
1/4 tsp. Baking Soda
Little Powdered Sugar / for sprinkling the tops if you like
BAKING ... Pre - Heat the oven on 350*F for 10 minutes before baking - then REDUCE heat to 325*F to Bake.
Heat and timing of baking depends on the individuals oven heat.
Bake between 10 to 12 minutes, until the tops and bottoms are golden color. (DO NOT OVER BAKE)