Amaretto Apricot Bars
Makes about 16
Did you know that Amaretto liqueur is made from the pits of apricots? If you choose not to use it, substitute orange juice, or apricot nectar for it in the recipe.
2 cups all purpose flour
1/2 cup confectioner’s sugar
Pinch of salt
1 cup unsalted butter, cut into 1/2-inch cubes
2 tablespoons Amaretto di Saronno

1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray and preheat the oven to 350 degrees.
2. Put the ingredients into a food processor, and process on and off until the mixture begins to look like crumbs. Press into the bottom and up the sides of the pan about 1/2-inch. Bake in the oven to 20 minutes, until golden. Remove from the oven.

1 cup (packed) dried apricot halves coarsely chopped
2/3 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
2 tablespoons Amaretto di Saronno
1 1/2 cup (packed) golden brown sugar
1 teaspoon vanilla paste or extract
1cup chopped toasted pecans (your choice of nuts here)
Confectioner’s sugar

1. Place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain and set aside.
2. In the bowl of an electric mixer, blend together the flour, baking powder, and salt.
3. Beat in the eggs, Amaretto, brown sugar and vanilla; beat until thick. Stir in the nuts and apricots. Spread over crust.
4. Bake cookie until puffed, dark brown, and toothpick inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool completely.
5. Cut the cookies into squares, and sift confectioners’ sugar over the top.

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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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