Bon Appetit/December 2005

Apricot-Orange Shortbread Bars
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
32 each


INGREDIENTS:
1 cup apricot preserves 3 tablespoons orange liqueur (such as Grand Marnier) 1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar 1 teaspoon almond extract 2 cups all purpose flour
1/4 teaspoon salt 1/4 cup (packed) almond paste (from 7-ounce roll), crumbled 1/2 cup sliced almonds, divided



1 Preheat 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.
2 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 fingertips until small clumps form. Mix in 1/4 cup sliced almonds; set aside for topping.
3 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.
4 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.

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