Apricot Frangipane Bars - Bar Cookie Recipes - Recipes for Bar Cookie

SearchRecipes.org

Excellent cooking recipes using the latest and best foods!


  Home    Recipes    Introduction    Recipe Books    Contact Us    Partners    Bookmark Us!
Recipes
Recipe for Apricot Frangipane Bars from the Bar Cookie section.

Apricot Frangipane Bars

Posted by Chyrel at recipegoldmine.com 1/27/2002 10:38 am

The tart apricot filling is just the right complement to the sweet almond topping in these elegant but easy bar cookies.

Apricot Filling
2 1/2 cups water
2 cups (12 ounce) dried apricots
3/4 cup granulated sugar

Crust
2 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/8 teaspoon salt
1/2 cup cold butter (no substitutions), cut up
1/4 cup vegetable shortening
3 to 4 tablespoons ice water

Almond Topping
1 cup granulated sugar
1 (7 ounce) tube or 1 (8 ounce) can almond paste
3/4 cup butter (no substitutions), softened
4 large eggs
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/8 teaspoon salt
Confectioners' sugar

Make Apricot Filling: Bring the 2 1/2 cups water, the apricots and the 3/4 cup granulated sugar to boil in small saucepan. Reduce heat and simmer until tender, about 20 minutes. Remove from heat and mash with fork until smooth. Cool completely.

Make Crust: Meanwhile, heat oven to 400 degrees F.

Combine the 2 1/4 cups flour, the 1/4 cup granulated sugar and 1/8 teaspoon salt in medium bowl. With pastry blender or 2 knives, cut in the 1/2 cup butter and the shortening until mixture resembles coarse crumbs. Sprinkle with ice water 1 tablespoon at a time, tossing with fork until mixture is moist enough to hold together. Roll pastry into 15 1/2 x 10-1/2-inch rectangle and place pastry in same size jellyroll pan. Bake 15 to 17 minutes or until golden brown. Cool on wire rack.

Make Almond Topping: Beat the 1 cup granulated sugar, the almond paste and the 3/4 cup butter in mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in the 1/2 cup flour, the vanilla extract, almond extract and 1/8 teaspoon salt.

4. Reduce oven temperature to 350 degrees F.

Spread apricot filling evenly over baked crust. Top evenly with almond mixture. Bake 30 to 35 minutes or until baked through. Cool completely in pan on wire rack. Cut into 3 x 1-inch bars. Sprinkle with confectioners' sugar.

Makes 50.

Make-Ahead Tip: The bars can be baked ahead. Wrap well and freeze up to 3 months.



We hope you enjoy your freshly made Apricot Frangipane Bars. This recipe came from Bar Cookie's, if you'd liked this recipe, there may be many others you'll find delicious as well.
© 2008-2024 SearchRecipes.org