Apricot Orange Bars from Julie Hasson is a recipe adapted from an old issue of Bon Appetit. On a scale of 1-10, these bars are a 15. I’ve pasted the recipe below, but you can see the original recipe plus reviews on Epicurious. Update: Don’t be put off my this old photo! The bars are really much prettier, and I need to make them again and do a re-take.
- 1 cup 240 ml apricot preserves
- 3 tablespoons 45 ml orange liqueur (such as Grand Marnier)
- 1 cup 230 grams unsalted butter, room temperature
- 3/4 cup 145 grams sugar
- 1 teaspoon 5 ml almond extract
- 2 cups 250 grams all-purpose flour
- 1/4 teaspoon 1 ml salt
- 1/4 cup 50 grams almond paste (from 7-ounce roll), crumbled
- 1/2 cup 40 grams sliced almonds, divided
- Preheat oven to 325 degrees. F (165 C) Line a 9x9 inch pan with parchment. If making half batch, use a 9x5 inch loaf pan.
- Combine preserves and orange juice; Set aside.
- In a small mixing bowl, crumble up almond paste and set that aside as well.
- In a large mixing bowl, beat together butter, sugar and almond extract. By hand, stir in flour and salt.
- Scoop out 1 cup of the flour mixture and add to the bowl with almond paste. Mix this together to form topping. Add the sliced almonds.
- Press remaining flour mixture into bottom of lined pan. Spread apricot/orange mixture over top. Crumble flour/almond paste/almond mixture over filling.
- Bake for about 1 hour at 325 degrees F. Cut into 32 bars