Apricot-Orange Shortbread Bars
Apricot-Orange Shortbread Bars is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 325°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 325°F.
Butter 9x9x2-inch metal baking pan; line bottom and sides of pan with parchment paper, extending over sides.
Butter parchment.
Mix preserves and orange liqueur in small bowl; set aside.
Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended.
Beat in almond extract.
Add flour and salt; beat just until blended.
Transfer 1 cup of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form.
Mix in 1/4 cup sliced almonds; set aside for topping.
Press remaining dough evenly onto bottom of prepared pan.
Spread preserves mixture evenly over.
Using fingertips, coarsely crumble topping over preserves, then sprinkle 1/4 cup almonds over.
Press topping lightly into preserves.
Bake shortbread until top and crust edges are golden brown, about 1 hour.
Cool completely in pan on rack.
Using parchment paper as aid, lift shortbread from pan.
Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 small bar cookies. (Can be prepared ahead.
Store in single layer in airtight container at room temperature up to 4 days or freeze up to 2 weeks.).
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.