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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!