Ingredients for Apricot Almond Shortbread Bars
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 cup toasted sliced almonds
- 1 cup apricot preserves
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How to Make Apricot Almond Shortbread Bars
- Preheat oven to 350°F (175°C). Line a 15x10-inch jellyroll pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 2 large egg yolks, 1 teaspoon vanilla extract, and 1 teaspoon almond extract.
- In a separate bowl, whisk together 3 cups all-purpose flour and 1 cup toasted sliced almonds. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Divide the dough in half.
- Press one half of the dough evenly into the prepared jellyroll pan.
- Spread 1 cup apricot preserves evenly over the dough layer.
- Cover completely with the remaining dough, pressing gently to seal the edges.
- Bake for 45-50 minutes, or until the edges are golden brown and the center is set. A toothpick inserted into the center should come out with just a few moist crumbs attached.
- Let the bars cool completely in the pan before cutting into 3x1-inch bars.
- Once cooled, lift the bars from the pan using the parchment paper overhang.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month. Thaw at room temperature.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
44g
Fat
18g
Carbs
7g
