APRICOT ALMOND SQUARES
RECIPE TYPE
Holiday, Desserts and Baked Goods
SERVES
24 bars or 16 squares
Prep time: 15 min
Total time: 1 hr 5 min
Ingredients
INGREDIENTS
1/2 cup Longo's Essentials Country Churned Unsalted Butter, softened |
1 1/4 cups packed light brown sugar |
2 large Longo’s Enriched Coop Eggs |
1 tsp vanilla |
1/4 tsp almond extract |
1 cup Longo's Organic All Purpose Flour |
1/4 cup Longo’s Ground Almonds |
1/4 tsp salt |
1 cup diced Longo’s Dried Apricots |
3/4 cup Longo’s Organic Apricot Fruit Spread |
1 cup Longo’s Sliced Blanched Almonds |
Directions
DIRECTIONS
Line an 8-inch square metal cake pan with Longo’s Parchment Paper.
Beat the butter and sugar until fluffy; beat in the eggs, 1 at a time. Beat in the vanilla and almond extract.
In separate bowl, whisk together flour, ground almonds and salt. Add the apricots, tossing to keep pieces separate. Stir flour mixture into butter mixture in 2 additions. Scrape the batter into the prepared pan and spread evenly. Smooth the surface with an offset spatula or back of a spoon.
Stir the fruit spread, breaking up any chunky bits. Spread evenly over the batter and top with an even sprinkle of sliced almonds. Press almonds lightly into the apricot layer.
Bake in preheated 325°F oven 40 to 50 minutes or until a skewer inserted into the centre comes out clean. Let cool on rack. Holding the parchment paper, lift onto a cutting board. Pressing a sharp knife down cleanly, and wiping the knife between cuts, cut into bars or squares. (Make-ahead - Store at room temperature in a single layer in airtight containers
for up to 2 days or freeze in airtight containers enclosed in freezer bags for up to 2 weeks.)
A Dash of Advice
NUTRITIONAL INFORMATION
| Protein 4g | Fibre 3g |
| Fat 10g | Sugar 35g |
| Carbs 44g | Sodium 60mg |
