Apricot Almond Squares Recipes

APRICOT JAM BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line an 8x8-inch baking dish with parchment paper.
• Beat butter and caster sugar together in a bowl until smooth; beat in egg, almond extract, and vanilla extract.
• Whisk flour, almond flour, baking powder, and salt together in a bowl. Stir flour mixture into butter mixture until a smooth dough forms.
• Press 1/2 of the dough into the prepared baking dish. Spread apricot jam evenly over the dough. Drop remaining dough in small spoonfuls evenly over the jam.
• Bake in the preheated oven until golden, about 25 minutes. Allow to cool before cutting into squares and serving.

LUSCIOUS APRICOT SQUARES

Steps:

• Heat oven to 350 degrees. Butter an 8-by-8- by-2-inch baking pan, and set aside.
• Place apricots in a small saucepan with enough water to cover. Bring to a boil over high heat. Reduce heat to simmer, and cook until plumped, about 15 minutes. Drain through a fine sieve, and chop fine. Set aside.
• In a large bowl, combine 1 cup flour, butter, and granulated sugar. Using a handheld electric mixer on medium speed, blend until crumbly and combined. Transfer mixture to prepared pan. Using your hands, pat crust evenly into pan. Bake until golden brown, about 25 minutes. Transfer to a rack to cool.
• Combine remaining 1/3 cup flour, reserved chopped apricots, brown sugar, eggs, walnuts, baking powder, vanilla, and salt. Using a handheld electric mixer on medium speed, beat until combined; scrape down sides of bowl twice. Pour mixture over crust, and return to oven. Bake until top is golden, about 20 minutes.
• Transfer pan to a wire rack to cool. Cut into 2-inch squares. Dust with confectioners' sugar.

ALMOND APRICOT BARS

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.

APRICOT ALMOND BARS

Steps:

• Preheat oven to 350°. Cream butter, brown sugar and salt until light and fluffy. Beat in vanilla. Gradually beat in flour. Press onto bottom of a greased 15x10x1-in. baking pan. Spread with preserves., In another bowl, beat almond paste and sugar on low speed until blended. Beat in vanilla and eggs, one at a time. Pour over preserves., Bake 20-25 minutes or until a toothpick inserted in almond layer comes out clean. Cool slightly on a wire rack., Meanwhile, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil; pour over chocolate. Stir with a whisk until smooth. Add confectioners' sugar, butter and vanilla; beat until smooth., Spread over warm bars. Cool completely before cutting.

APRICOT-ALMOND SQUARES

Steps:

• Prepare apricot filling: In 2-quart saucepan, heat apricots, sugar, and 2 1/2 cups water to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 20 minutes or until apricots are very tender.
• Remove saucepan from heat. With potato masher or fork, mash apricots with liquid in saucepan until mixture becomes a thick paste. Cool filling completely.
• Prepare sweet pastry: Preheat oven to 350 degrees F. In medium bowl, combine flour, sugar, and salt. With pastry blender or 2 knives used scissors-fashion, cut in butter and shortening until mixture resembles coarse crumbs.
• Sprinkle 3 to 4 tablespoons ice water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition, until dough is just moist enough to hold together. Press dough evenly into bottom of ungreased 15 1/2" by 10 1/2" jelly-roll pan.
• Bake pastry 25 to 30 minutes or until golden brown. Cool completely on wire rack.
• Prepare almond topping: In food processor with knife blade attached, pulse almond paste, sugar, and butter until mixture is crumbly. Add eggs and pulse until smooth, scraping bowl with rubber spatula if necessary. Add flour, vanilla, and salt, and pulse just until combined.
• Spread filling evenly over baked pastry. Pour topping evenly over filling. Bake 40 to 45 minutes or until top is golden. Cool completely in pan on wire rack.
• Sprinkle top of apricot squares with confectioners' sugar. Cut lengthwise into 6 strips, then cut each strip crosswise into 9 squares.

APRICOT ALMOND SQUARES

Steps:

• Combine yellow cake mix and butter in large bowl. Beat at low speed until crumbly with an electric mixer. Stir in almonds. Reserve 1 cup crumb mixture. Press remaining crumb mixture into a greased 13x9x2-inch baking pan. Carefully spreak 1 cup preserves over crumb mixture, leaving a ¼ inch border. Beat cream cheese at medium speed with an electric mixer until smooth; add remaining ⅓ cup preserves, sugar, and next 4 ingredients, beating well. Carefully spread cream cheese mixture over top of preserves. Combine 1 cup reserved crumb mixture and coconut; sprinkle over cream cheese mixture. Bake at 350℉ (180℃) F for 30 minutes or until golden brown and center is set. Cool completely in baking pan on a wire rack. Cut into squares. Store in refrigerator.

OATMEAL APRICOT SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with cooking spray.
• Combine flour, oats, brown sugar, baking powder, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs.
• Mix almond extract into the beaten egg and stir into the crumb mixture.
• Press half of the crumb mixture into the prepared baking dish and spread apricot preserves over it. Top with the remaining crumbs, and gently press down. Sprinkle almonds evenly over the top.
• Bake in the preheated oven until golden brown, about 30 minutes.
• Remove from oven, cool on a wire rack, and then cut into squares.

APRICOT ALMOND CREAM CHEESE SQUARES

Steps:

• Set oven 350 degrees.
• Set rack to second lowest position.
• Butter a 13x9 baking pan.
• In a bowl, combine cake mix and melted butter; mix at low speed until crumbly.
• Stir in almonds.
• Reserve 1 cup base mixture.
• Press remaining mixture in bottom of greased pan.
• Carefully spread 1-1/2 cup preserves over base.
• In another bowl, beat cream cheese, sugar, flour, salt, vanilla and egg until well blended.
• At low speed, mix in 1/3 cup preserves.
• Carefully spread mixture over base.
• Combine reserved 1 cup base mixture and coconut; sprinkle over filling.
• Bake for 30-40 mins, or until very lightly golden brown, and center is set.
• cool, and then refrigerate overnight.
• Cut into small squares.

APRICOT ALMOND BARS

Steps:

• Mix together melted butter, sugar, flour and vanilla and pour into 13x9 pan. Bake at 350 for about 25 minutes.
• Cool completely. Spread with apricot preserves.
• Beat egg whites and almond ext. Add powdered sugar and beat just to mix well. Pour evenly over preserves and sprinkle with blanched almonds.
• Bake at 400 for 15-20 mins or until golden. Cool completely before cutting into small squares.