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Apricot Cherry Bars

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★★★★★

4.8 from 26 reviews

Ingredients

Scale
  • 1 1/4 cups whole almonds, divided
  • 1 cups all purpose flour
  • 3/4 cup almond flour
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar plus 1 TBS
  • 3/4 tsp salt
  • 12 TBS unsalted butter at room temperature
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 12 oz dried apricots
  • 1/4 cup dried cranberries
  • 3/4 cup cherry jam
  • 1/2 cup water
  • 1 TBS lemon juice
  • Confectioner’s sugar for dusting if desired

Instructions

  1. Preheat oven to 375°
  2. Line a 13 x 9 x 2″ pan with foil, overlapping the edges so you can easily pull the cookie bars out.
  3. Grease the foil with cooking spray
  4. Add 3/4 cup of the almonds to a food processor and pulse until they are small crumbs.
  5. Add the all purpose flour, almond flour, granulated sugar, 1/3 cup of brown sugar and salt to the ground almonds in the processor bowl. Pulse until combined.
  6. Cut the butter into pieces and add to the mixture. Pulse until the dough looks like course meal.
  7. Set aside 1/2 cup for the topping.
  8. Add the dough to the prepared pan and spread evenly.
  9. Make the topping:
  10. Add the apricots and the dried cranberries to the food processor and and pulse/process until they are rather finely ground.
  11. Take the ground apricots and put them in a large saute pan. Add the cherry jam and water. Cook until it the apricots are softened and the mixture is jam like. Add the lemon juice and mix in.
  12. Bake the cookie base in the preheated oven for 12 – 15 minutes until it just starts to brown. Turn the pan halfway through baking.
  13. While the base is baking coarsely chop the remaining almonds. Set aside
  14. Take the mixture set aside for the topping and add the remaining 1 TBS brown sugar, the cinnamon and the nutmeg. Mix well.
  15. Remove the pan from the oven and immediately add the apricot topping and spread evenly.
  16. Compress and sprinkle the topping, then the chopped almonds.
  17. Bake for 20 minutes until the almonds just start to brown. Turn the pan halfway through baking
  18. Let cool on a wire rack. Carefully remove to fully cool, dust with confectioner’s sugar if desired and then cut into bars.

Find it online: https://bookscookslooks.com/baking-with-almond-flour-apricot-cherry-bars/