Apricot-Orange Shortbread Bars

Apricot-Orange Shortbread Bars
Photo by Gary Moss


  • 1 cup apricot preserves
  • ½ cup sliced almonds
  • 1 teaspoon almond extract
  • ¼ cup almond paste
  • ¾ cup sugar
  • 16 tablespoons unsalted butter
  • 3 tablespoons orange liqueur (such as Grand Marnier)
  • + 2 more ingredients
    • ¼ teaspoon salt
    • 2 cups all purpose flour

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. Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat...

View full recipe at Epicurious


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