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Apricot Orange Bar

Apricot-Orange Bars

Apricot-Orange Shortbread Bars (Adapted from Julia Hasson's recipe in Bon Appetit)
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 16
Author Cookie Madness


  • 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