Apricot Almond Shortbread Bars
These are delicious! They get made every single year without fail! They are also thick bars, so depending on how you cut you can get 2-3 dozen out of a pan. And yes, there is lots of butter, but that is what makes them so good!
Ingredients
- 2 cups butter (salted kind, room temperature)
- 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 (8 oz; I use Solo brand)
Instructions
- Combine butter, sugar, salt, and almond extract.
- Add flour and combine until mixture becomes moist crumbs. Dough may come together-this is fine.
- Set aside approximately 2 cups of this mixture (you can eyeball this).
- Take remaining mixture and press into a well-greased 13 x 9 inch pan.
- Warm preserves in microwave about 1 minute.
- Spread preserves on top of crust layer.
- Take the 2 cups of mixture you set aside and add almond paste until mixture is crumbly (if dough comes together while mixing just break it into 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 top is starting to brown (usually around 45 minutes).
- Let cool.
- Before bars get too set loosen the edges with a knife. These are easiest to cut and remove when nearly cooled completely.
- Can be made ahead of time and stored in freezer.
Notes
*Yes, 2 whole cups of butter is required for this recipes (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.