Apricot Almond Shortbread Bars Spread preserves evenly over the dough. crumble the slightly chilled almond paste mixture over the preserves and sprinkle the remaining 1 4 cup almonds on top. press the topping lightly into the preserves. bake until shortbread bars start to brown and become golden, about 50 minutes. cool for at least 1 hour before cutting into squares. Instructions. preheat oven to 350 f. with an electric mixer, mix almond flour, whole wheat flour, all purpose flour, baking powder, and brown sugar. add chunks of vegan butter and mix with electric mixer until well combined; add the plant based milk and mix to make a smooth dough (do not over mix).
Apricot Almond Bars вђ Can T Stay Out Of The Kitchen Preheat oven to 350 degrees and spray an 8x10 baking dish with baking spray. to your stand mixer add the butter and sugar and mix on medium speed until fluffy, about 2 3 minutes. add in egg yolks and vanilla extract until creamy. add flour, baking powder, and salt until just combined. Step 2. using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. beat in almond extract. add flour and salt; beat just until blended. transfer 1 cup of dough to another. Assemble: divide the dough in half. spread one half evenly over the prepared baking dish, gently pressing it down to form an even layer. next, spread the apricot jam evenly over the dough. finally, sprinkle the remaining dough as a crumb topping. baking time: bake for 35 40 minutes until the bars are lightly golden brown with crisp edges. Butter a 9 x 9 x 2 inch metal baking pan and line bottom and sides of pan with parchment paper, extending over the sides of the pan. butter the parchment. mix preserves and orange juice in a small bowl and set aside. using a mixer (hand held or stand mixer), beat the butter and sugar in a large bowl until well blended.
Apricot Almond Shortbread Bars Evesfit Assemble: divide the dough in half. spread one half evenly over the prepared baking dish, gently pressing it down to form an even layer. next, spread the apricot jam evenly over the dough. finally, sprinkle the remaining dough as a crumb topping. baking time: bake for 35 40 minutes until the bars are lightly golden brown with crisp edges. Butter a 9 x 9 x 2 inch metal baking pan and line bottom and sides of pan with parchment paper, extending over the sides of the pan. butter the parchment. mix preserves and orange juice in a small bowl and set aside. using a mixer (hand held or stand mixer), beat the butter and sugar in a large bowl until well blended. Take the 2 cups of mixture set aside and add almond paste until mixture is crumbly (if dough comes together while mixing just break it into crumbles). sprinkle on top of preserves and press down lightly. bake at 325 degrees until bars are lightly browned around edges and top is starting to brown (usually around 45 minutes). The following is my version of apricot almond shortbread bars: ingredients: 1 ½ cups apricot preserves . 3 tbsp orange flavored liqueur (grand marnier or cointreau) 2 cups (4 sticks) unsalted butter. 1 ¼ cups sugar. 2 tsp almond extract. 1 tsp orange zest. 4 cups flour. ½ tsp salt. 1 small bag (2.25 oz) sliced almonds. parchment paper.
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