Apricot Almond Shortbread Bars

Recipe by Hey Jude
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READY IN: 1hr 25mins
YIELD: 50 bars
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups butter, softened
  • 2
    cups sugar
  • 2
    large egg yolks
  • 12
    teaspoon vanilla extract
  • 14
    teaspoon almond extract
  • 1 13
    cups blanched almonds, toasted and chopped fine (to toast almonds, bake in preheated 350 oven 10 minutes, cool.)
  • 1
    (10 ounce) jar apricot preserves
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DIRECTIONS

  • Preheat oven to 350°.
  • Beat butter and sugar in mixer bowl until fluffy.
  • Beat in egg yolks and vanilla and almond extracts.
  • Mix in flour and toasted almonds until the mixture forms a soft dough.
  • Divide dough in half.
  • Press one half into 15x10-inch jellyroll pan.
  • Spread evenly with preserves.
  • Cover completely with remaining dough (flatten pieces with hands and carefully patch on top of preserve layer).
  • Bake 45 minutes, or until golden brown.
  • Cut into 3x1-inch bars.
  • Can be made ahead.
  • Wrap and freeze up to 1 month.
  • Thaw wrapped at room temperature.
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