Almond Apricot Windows Recipes

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BAKED APRICOTS WITH ALMOND TOPPING



Baked Apricots with Almond Topping image

A short time in the oven softens sweet apricots and intensifies their flavor. The buttery almond-and-brown-sugar topping turns golden after baking, adding a nutty crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Number Of Ingredients 4

4 1/2 teaspoons unsalted butter, softened, plus more for dish
1/4 cup whole almonds, skin on
3 tablespoons packed light-brown sugar
6 apricots, peeled, halved, and pitted

Steps:

  • Preheat oven to 400 degrees. Butter a 9-inch square baking dish. Process almonds and brown sugar in a food processor until almonds are finely chopped. Add butter; process until just combined.
  • Place apricot halves, cut sides up, in buttered baking dish. Cover top of each apricot half with almond mixture. Bake until apricots are soft and almond mixture is deep golden brown, 15 to 20 minutes. Transfer 3 apricot halves to each serving plate. Serve warm.

APRICOT ALMOND BLONDIES



Apricot Almond Blondies image

My mom shared this recipe with me after sampling these cookies at a bed-and-breakfast. For a little variation, I sometimes substitute cranberries and pecans for the apricots and almonds. -Amy Forkner, Cheyenne, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 dozen.

Number Of Ingredients 10

3/4 cup butter, softened
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1-2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 package (10 to 12 ounces) vanilla or white chips
3/4 cup chopped almonds
3/4 cup chopped dried apricots

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips, almonds and apricots., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 153 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 87mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

APRICOT WINDOWS



Apricot Windows image

This recipe captures the sweetness of apricot jam, and sets it atop a thin, buttery cookie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 4 dozen bars or 2 dozen squares

Number Of Ingredients 8

2 1/4 cups apricot jam, room temperature
3 1/2 cups all-purpose flour
1 1/3 cups yellow cornmeal
1/2 teaspoon table salt
1 pound plus 2 ounces (4 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs, room temperature
Vegetable-oil cooking spray

Steps:

  • Preheat oven to 375 degrees. Lightly coat an 11-by-17-inch baking pan with cooking spray, and line with parchment; set aside. Have ready a pastry bag fitted with a #11 plain tip. Spoon jam into a medium bowl, and beat with a rubber spatula to smooth out texture; set aside. In a medium bowl, whisk flour, cornmeal and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar, and beat on medium speed until light and fluffy, 2 to 3 minutes. Add eggs one at a time, beating until smooth after each addition. Reduce speed to low, add reserved flour mixture, and beat until thoroughly combined. Remove 1 3/4 cups of the dough; use it to fill the prepared pastry bag. Fold the end over to keep dough from drying out; set aside.
  • Using an offset spatula, spread the remaining dough into the prepared pan as evenly and smoothly as possible. Bake until golden brown, about 20 minutes.
  • Remove pan from oven, and transfer to a heat-proof surface. Using an offset spatula, spread jam on top in an even layer. Using the prepared pastry bag, pipe parallel lines of dough spaced 1 inch apart over the jam. Pipe perpendicular lines of dough at 1-inch intervals over first lines. Place in oven, and bake until golden, 20 to 25 minutes, rotating halfway through. Transfer to a wire rack to cool. Cut into 1-by-3-inch bars or 3-inch squares.

ALMOND APRICOT BARS



Almond Apricot Bars image

Apricot jam provides the fruit flavor in this small pan of sweet dessert bars shared by Olga Wolkosky of Richmond, British Columbia. "They freeze well and are always a hit," she relates. "They're also good with seedless raspberry jam instead."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 1-1/2 dozen.

Number Of Ingredients 8

2 cups white baking chips, divided
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup apricot jam
1/2 cup sliced almonds

Steps:

  • Preheat oven to 325°. In a microwave, melt 1 cup chips; stir until smooth. Set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Gradually beat in flour. Spread half of the batter into a greased 8-in. square baking dish. Bake 15-20 minutes or until golden brown. Spread with jam., Stir remaining chips into remaining batter. Drop by tablespoonfuls over jam; carefully spread over top. Sprinkle with almonds. Bake 30-35 minutes or until golden brown. Cool completely on a wire rack. Cut into squares; cut squares in half.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 81mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

APRICOT ALMOND RUGALACH



Apricot Almond Rugalach image

These cookies freeze well either baked or unbaked. Extremely dainty and delicious cookie. You can also sprinkle the top with coarse sugar.

Provided by Bonnie Fedunec

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 24

Number Of Ingredients 10

1 cup all-purpose flour
½ cup unsalted butter, chilled
4 ounces cream cheese, cold
¾ cup apricot jam
¼ cup white sugar
½ cup toasted and chopped almonds
1 teaspoon lemon zest
1 egg
⅓ cup chopped almonds
⅓ cup sifted confectioners' sugar

Steps:

  • To Make Pastry: Place the flour in a bowl. Cut the butter into the flour and blend until the mixture resembles coarse crumbs. Cut the cream cheese into small cubes and rub into the flour-butter mixture. Knead until the dough forms a ball. Cut dough in half, wrap each half in plastic wrap and refrigerate.
  • To Make Filling: Stir the apricot jam until it is spreadable. In a bowl combine the sugar with the chopped nuts and grated lemon peel.
  • To Assemble: On a lightly floured surface roll out each half of dough. The larger and thinner the circle the crisper the cookies will be. Each circle should be at least 9 inches in diameter. Spread each circle with jam and sprinkle with the almond mixture.
  • Cut each circle into twelve wedges. Roll each wedge up tightly from the outside edges. Turn edges slightly to form a crescent. Place crescents on a parchment lined baking sheet about 1 inch apart. Repeat until all cookies are shaped.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat egg and brush cookies with beaten egg. Sprinkle with nuts. Bake cookies for 20 to 25 minutes or until golden brown. Let cookies cool on wire wracks then dust with sifted confectioners' sugar.

Nutrition Facts : Calories 135.9 calories, Carbohydrate 15.1 g, Cholesterol 23.1 mg, Fat 8 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 3.7 g, Sodium 21.6 mg, Sugar 8.3 g

APRICOT ALMOND LOAF



Apricot Almond Loaf image

A beautiful bread with a pretty pale color and a fruity, nutty flavor.

Provided by Cindy Carnes

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 15

Number Of Ingredients 9

1 (15 ounce) can apricots, drained and rinsed
2 teaspoons almond extract
2 ½ tablespoons butter, softened
1 teaspoon salt
¼ cup sugar
3 ½ cups bread flour
2 ½ tablespoons vital wheat gluten
1 (.25 ounce) envelope rapid rise yeast
⅔ cup slivered almonds

Steps:

  • Place ingredients (except the almonds) in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
  • If your machine has a Fruit setting, add the almonds at the signal, or about 5 minutes before the kneading cycle has finished.

Nutrition Facts : Calories 204.8 calories, Carbohydrate 34.1 g, Cholesterol 5.1 mg, Fat 4.9 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 170.7 mg, Sugar 9.2 g

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