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Apricot-Orange Shortbread Bars Recipe

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This recipe for Apricot-Orange Shortbread Bars, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Athina Sgambati
Added: Friday, November 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c apricot preserves
2 tbsp orange liqueur (such as Grand Marnier)

2 c (4 sticks) unsalted butter, room temperature
1 1/2 c sugar
1 t almond extract
4 c all purpose flour
1/2 t salt
1/2 c (packed) almond paste (from 7- oz. roll), crumbled
1 cup sliced almonds, divided (use unblanched almonds)

Directions:
Directions:
Preheat oven to 325 F.
Mix preserves and orange liquer in small bowl, set aside.

Using electric mixer, beat 2 cups butter and sugar in large bowl until well blended. Beat in almond extract. Add flour and salt; beat just until blended. Transfer 2 cups of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form. Mix in 1/2 cup sliced almonds; set aside for topping.

Press remaining dough evenly onto bottom of prepared pan, pressing some dough 1 inch up the sides of pan to form a rim. Spread preserves mixture evenly over. Using fingertips, coarsely crumble topping over preserves, then sprinkle 1/2 cup almonds over. Press topping lightly into preserves.






Continued - Apricot-Orange Shortbread Bars

Bake shortbread until top and crust edges are golden brown, about 1 hour. Cool completely in pan on rack. Slice lengthwise into 3 equal pieces, then slice widthwise into 10 pieces. Dust lightly with powdered sugar before serving.

Makes: 30 bars

Number Of Servings:
Number Of Servings:
30 bars
Personal Notes:
Personal Notes:
Can be prepared ahead. Store in single layer in airtight container at room temperature up to 4 days or freeze.

 

 

 

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