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 and combine until the dough comes together.
- Set aside approximately 2 cups of the dough (you can eyeball this).
- Press the remaining dough into a well-greased 13 x 9-inch pan.
- Warm preserves in the microwave for about 1 minute.
- Spread preserves on top of the crust layer.
- Take the 2 cups of dough you set aside and cut in the almond paste until mixed.
- Break the dough into large crumbles.
- Sprinkle the crumbles on top of the preserves and press down lightly.
- Bake at 325 degrees until bars are lightly browned around edges and the top begins to brown (usually about 45 minutes).
- Let cool.
- Before the bars are set, loosen the edges with a knife. These are easiest to cut and remove when cooled completely.
- 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.
- It is easiest to cut these when still somewhat warm, especially the edges.