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Apricot Almond Shortbread Bars

Apricot Almond Shortbread Bars

Apricot Almond Shortbread Bars. December 16, 2019.

Today I am sharing the most-loved Christmas cookie of the bunch: Apricot Almond Shortbread Bars. Every year without fail, I make two large pans of this one, and by Christmas, every crumb of these delicious and buttery bars is gone. These cookies cover all the important bases: they are moist, hearty, comforting, loaded with crumb topping, and fruit-flavored. I suspect that another reason they are so loved is that they aren’t chocolate. Chocolate is great, and we have plenty of it, but alternatives are nice as well.

Apricot Almond Shortbread Bars

These cookies feature almond paste, which is what makes them so delicious, especially when paired with apricot preserves. Other preserves will work in these, but apricot works the best here, in my opinion. It gives the bars a tangy, tart fruitiness that tastes delicious with the almond shortbread. These shortbread bars freeze well, so save yourself stress and make them ahead of time.

Apricot Almond Shortbread Bars

These are delicious! They are made every single year without fail! They are also thick bars, so depending on how you cut, you can get 2-3 dozen from a pan. And yes, there is lots of butter, but that is what makes them so good!
Print Recipe

Ingredients

  • 2 cups melted butter
  • 1 1/2 cups sugar
  • 1/2 tsp. salt
  • 4 cups flour
  • 2 tsps. almond extract
  • 1 jar of apricot preserves (18 oz.; I use Smuckers)
  • 1 package of almond paste (7-8 oz; I use Solo brand)

Instructions

  • Combine the melted butter, sugar, salt, and almond extract.  
  • Add flour.
  • Combine until the dough comes together. Note: if you use a paddle attachment, the dough will come together in a ball. This is okay. Proceed as normal.
  • Set aside approximately 2 cups of the dough (you can eyeball this).
  • Put the remaining dough into a well-greased 13 x 9-inch pan. Or for easier removal, line your pan with parchment or foil and grease.
  • Press the dough firmly in the pan.
  • Warm the preserves in the microwave for about 1 minute.
  • Spread the preserves over the crust layer.
  • Now it's time to add the roll of almond paste into the remaining 2 cups of shortbread dough.
  • Break the almond paste into large crumbles.
  • Using a pastry cutter, blend the almond paste with the shortbread dough. If your dough is in a lump from using a paddle attachment to mix it, the pastry cutter will break it up.
  • Sprinkle this crumble mixture over the preserves and press down lightly.
  • Bake at 325 degrees until bars are lightly browned around edges and the top begins to brown (approx. 40- 45 minutes in a glass pan or 35-40 minutes in a metal pan).
  • Remove from the oven.
  • If you didn't line your pan with parchment or foil, do this: while the cookies are still hot, loosen the edges with a knife. If you don't, the preserves will harden and stick to the sides, making them harder to cut.
  • Let the cookies cool completely before cutting.
  • Can be made ahead of time and stored in the freezer.

Notes

Tips:
  • Yes, 2 whole cups of butter are required for this recipe (or 4 cubes). That is what makes it so good!
  • Do not get Solo’s almond filling. It is not the same thing.
  • These freeze well, so make ahead for convenience.
  • Metal pans bake faster, which may alter the baking time. Keep an eye on your cookies!
  • This recipe also works well with other preserves.
  • I have made this recipe by hand with a wooden spoon and no mixer as well!
 
 
 
Apricot Almond Shortbread Bars

Have a beautiful day!

     

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23 Comments

    1. Unfortunately, the almond paste cannot be substituted in this recipe. Almond paste can be found at many grocery stores. You can also find it on Amazon. Just make sure it is almond paste (not filling or marzipan). Best, Anna

    1. Either way is fine. I’ve made it both ways. If doing it by hand I recommend using a pastry cutter when adding the almond paste. Best, Anna

  3. 5 stars
    these are SO GOOD! Thanks for sharing the recipe! Super rich, but oh so good! Mine took a bit longer to bake – just a note.

  5. Anna- I’m in my 70’s and my grandma had a cookie we all called ‘Christmas Rocks’ !! It was a sort of take-off on fruitcake— light dough with pecans and candied fruits except the cherries, which were
    Maraschino cherries. They kept the cookie moist and sweet and VERY red!! A most appetizing
    looking Christmas treat! Happy holidays to you-your cookie bars are up next! 🤞wish me luck!

    1. Those sound yummy…and right up my alley! Good luck to you! Hope you enjoy! Best, Anna

  6. I might use a square pan next time. The bars in the middle were a little less done so they did not retain their shape. I’m no quitter— Had to eat with a fork, but still yummy!

  8. My dear Aunt’s friend made something very similar except she put a layers of meringue on top with very thinly sliced almonds & lightly broiled. They were delicious!

  9. Can you use solo almond paste gluten free? I made these for Christmas and everyone said the best cookie out of seven kinds I made!

    1. Hi Jackie! Thank you for the feedback 🙂 So happy you all enjoyed them! As far as the almond paste goes I actually use the gluten free solo almond paste as that is the only one available to me. I hope this helps! Best, Anna

      1. It’s four sticks of butter. Mine did not get crumbly this time. What did I do wrong..?

        1. Assuming you are talking about the dough on top it: if the dough came together in a ball when mixing then just break it apart into crumbles. If the dough is too dry for making crumbles then I am guessing there is an imbalance of dry ingredients to butter. Maybe you could describe the finished product for me?? Let me know 🙂 Best, Anna

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