Earlier this week I spent almost three hours in the Apple store while a gifted technician updated both my iPad and computer operating systems. The good news: my laptop and iPad have been updated. The bad news: With multiple changes to both operating systems I have to (re)learn all of the revisions made to a variety of functions. Ugh! I love learning new things. But it's the anxiousness experienced during the time spent in the learning curve I am not in love with. In retrospect, I have an even greater and deeper appreciation of the stress I placed upon former staff when new initiatives were put in place. The words 'trust yourself' or 'trust the process' weren't always enough to bring anyone's level of anxiety over uncertainty down a couple of notches. In spite of having a doctoral degree, the intricacies of technology can have me feeling not smarter than a kindergartener. When you combine a lack of knowledge with a little bit of fear, you heavily rely on and are incredibly grateful for the skillset of others. I only wished I had brought a platter of cookies or these Apricot Almond Bars to show my appreciation to the technicians who didn't just solve ALL of my technology issues. They did much more than that as ALL of the anxiousness I walked in with was replaced with the euphoria I walked out with.
And speaking of euphoria, these Apricot Almond Bars are pure ecstasy.
A shortbread crust, a filling of apricot preserves, and an almond streusel topping are a perfection trifecta. The combination of flavors and textures in these Apricot Almond Bars are guaranteed to either send you into a state of pure bliss or mend anything that ails you.
The pairing of almonds and apricots in a dessert may be one of the best things to have been invented since the computer.
The shortbread crust is made with all-purpose flour, ground almonds, unsalted butter, salt, and confectionary sugar.
After making the shortbread crust in a standing mixer fitted with a paddle attachment, transfer it to a large piece of parchment paper. Shape into a rectangle, then top with another piece of large parchment paper. Roll out to a 9"x13" (or 9"x12") rectangle to about a 1/4" thickness. Note: Not to worry if your rectangle isn't perfect as you will shape once it's placed in a pan. Remove the top layer of the parchment paper and slice the dough into a 9"x13" (or 9"x12") baking pan. Crimp edges of the crust with fork, cover with plastic wrap, and chill in the refrigerator for at least two hours.
Preheat the oven to 350 degrees (F) and bake the shortbread crust for 18-22 minutes or until lightly golden. Allow the crust to cool completely before evenly spreading on the apricot preserves and topping with the streusel.
While the crust is baking make the streusel. Note: The streusel needs a chill time of at least 20 minutes.
You will think you have made too much streusel when you start crumbling it over the apricot preserve layer. But you haven't. Use it all! Even though there are sliced almonds in the streusel mixture, sprinkle a couple of tablespoons of sliced almonds on top.
The Apricot Almond Bars bake at 350 degrees (F) for 30-35 minutes or until the streusel is lightly golden.
Let the bars cool completely before cutting into squares (or rectangles or triangles).
I could go on endlessly about how much I loved these Apricot Almond Bars. But instead let me just say they are so good I would kill for them, metaphorically speaking that is.
It's been awhile since I have put anything on the 'last meal' list. These Apricot Almond Bars are definitely going on them. These are not your average fruit and nut bars, they are extraordinary ones. They are buttery, crunchy, sweet, a little bit salty, insanely addictive, soul satisfying, swoonworthy bites of deliciousness. And to add to all of my effusiveness over them, I am also going to say they may just be the BEST Apricot Almond Bars on the planet.
Recipe
Apricot Almond Bars
Ingredients
Shortbread Crust
1 cup plus 3 Tablespoons unsalted butter, room temperature
1/2 cup plus 3 Tablespoons confectionary sugar
1 3/4 cups all-purpose flour (bleached or unbleached)
3 Tablespoons ground almonds
1 teaspoon kosher salt
Streusel
1 1/2 cups all-purpose flour (bleached or unbleached)
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
8 Tablespoons unsalted butter, chilled, cubed
1 large egg, lightly beaten
1/3 cup sliced almonds, plus an additional 3 Tablespoons
16 - 18 ounces apricot jam or apricot preserves
Dough
1. In a standing mixer fitted with a paddle attachment, beat the butter and sugar until smooth and fluffy.
2. In a medium bowl, combine the flour, almonds, and salt. Stir to mix.
3. Add the flour mixture to the sugar/butter mixture just until blended.
4. Turn dough out onto a sheet a parchment paper. Shape into a 5" x 7" rectangle. Place another piece of parchment paper on top. Roll out to a 10" x 13" (or 14") rectangle. Remove top piece of the parchment paper.
5. Transfer the rolled dough, including the parchment paper to a 9"x12" or 9"c13" baking pan. Wrap with plastic wrap and chill for at least two hours.
7. Preheat oven to 350 degrees (F).
8. Bake for 18-22 minutes or until crust is a light golden brown. Remove from oven and let cool completely.
Streusel and Finish
1. In a the bowl of a food processor add the flour, sugar, baking powder, and salt. Pulse to blend.
2. Add in butter. Pulse briefly until the butter is the size of peas. Transfer mixture to a medium sized bowl.
3. Mix the egg and sliced almonds into the mixture. Cover and chill in the refrigerator for at least 20 minutes.
4. Evenly spread the apricot jam over the cooled crust, leaving a 1/4 inch border around the edges.
5. Evenly crumble the streusel mixture over the jam to cover. Top with the additional 3 Tablespoons of almonds. Note: Use all of the streusel mixture!
6. Bake for 30-35 minutes or until streusel is lightly golden brown.
7. Remove from oven, place pan on a cooling rack. Allow to cool completely.
8. Cut into bars, squares, or triangles. Enjoy.
9. Store any leftover bars covered in the refrigerator or in a tightly sealed container at room temperature.
Notes: (1) I used 16 ounces of apricot preserves, but would use up to 18 ounces the next time. Just to increase the amount of apricot filling. (2) It will look like you have too much streusel. You don't. Use it all. (3) If you buy sliced almonds, you can ground them for the filling as well as use them in their sliced form for the streusel and topping. (4) You could also make these with raspberry preserves, but the apricot and almond combination is such amazing yumminess! (5) I used this OXO quarter sheet pan to make the Apricot Almond Bars.