Apricot Almond Shortbread Bars Recipe

Ingredients for Apricot Almond Shortbread Bars

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• Almond Extract
• All Purpose Flour
• Blanched Almonds
• Apricot Preserves

How to Make Apricot Almond Shortbread Bars

1. 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.
2. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until light and fluffy.
3. Beat in 2 large egg yolks, 1 teaspoon vanilla extract, and 1 teaspoon almond extract.
4. 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.
5. Divide the dough in half.
6. Press one half of the dough evenly into the prepared jellyroll pan.
7. Spread 1 cup apricot preserves evenly over the dough layer.
8. Cover completely with the remaining dough, pressing gently to seal the edges.
9. 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.
10. Let the bars cool completely in the pan before cutting into 3x1-inch bars.
11. Once cooled, lift the bars from the pan using the parchment paper overhang.
12. Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month. Thaw at room temperature.