Apricot Almond Shortbread Shells Recipes

APRICOT ALMOND SHORTBREAD BARS

Steps:

• Preheat oven to 350°.
• Beat butter and sugar in mixer bowl until fluffy.
• Beat in egg yolks and vanilla and almond extracts.
• Mix in flour and toasted almonds until the mixture forms a soft dough.
• Divide dough in half.
• Press one half into 15x10-inch jellyroll pan.
• Spread evenly with preserves.
• Cover completely with remaining dough (flatten pieces with hands and carefully patch on top of preserve layer).
• Bake 45 minutes, or until golden brown.
• Cut into 3x1-inch bars.
• Can be made ahead.
• Wrap and freeze up to 1 month.
• Thaw wrapped at room temperature.

APRICOT ALMOND SHORTBREADS

Steps:

• Make purée:
• In a small heavy saucepan simmer purée ingredients, covered, 10 minutes. In a food processor purée mixture until smooth. Purée may be make 1 week ahead and chilled, covered.
• Make brandied cream:
• In a small bowl fold brandy and sugar into whipped cream and chill, covered.
• Transfer purée and brandied cream to separate pastry bags fitted with 1/4-inch star tips. Pipe cream into shells until level with tops and pipe a 1/2-inch-high mound of purée on top.
• Sprinkle desserts with confectioners' sugar and garnish with almonds.

APRICOT ALMOND SHORTBREAD SHELLS

Steps:

• Preheat oven to 350°F. and butter 36 mini-muffin cups.
• Into a bowl sift together flour, confectioners' sugar, cornstarch, and salt. In a food processor pulse mixture with almonds until combined well. Add butter and almond extract and blend until a dough just forms, about 1 minute.
• On a lightly floured surface with floured hands form dough into thirty-six 1-inch balls. Press balls lightly into cups and bake in middle of oven until pale golden, about 15 minutes. Cool shortbreads in cups on racks 2 minutes and with a 3/4-inch melon-ball cutter carefully scoop out an indentation about 1/4 inch deep in centers. Cool shells completely. Gently loosen sides of shells with a thin knife and carefully remove from cups (shells will be very fragile). Shells may be make 3 days ahead and kept in am airtight container at room temperature.

APRICOT BARS WITH SHORTBREAD CRUST

Steps:

• Set oven to 350 degrees.
• Grease an 8x8-inch baking dish.
• For the shortbread crust: blend flour, sugar and salt together for about 10 seconds in a processor.
• Add in cold butter using on/off turns, and process until coarse meal forms.
• Press crumbs firmly into bottom of the pan.
• Bake for about 25 minutes, or until the center is golden, remove and keep oven heat on to same temperature.
• To make the filling: place apricots in a small saucepan and add enough water to cover; bring to a boil and simmer until soft (about 4 minutes) drain, and set aside.
• In a small bowl sift together flour, baking powder and salt.
• Using an electric mixer beat eggs in a large bowl for about 2 minutes.
• Add in brown sugar and vanilla and beat until thick.
• Stir in flour mixture.
• Mix/mix in the apricots and nuts.
• Spread over the shortbread crust.
• Bake for about 35 minutes, or until puffed and dark golden brown.
• Cool in dish.
• Cut into small squares or triangles, and dust lightly with powdered sugar.

APRICOT SHORTBREAD

Steps:

• Preheat oven to 350°F.
• Shortbread: In medium bowl, with mixer, beat butter& sugar till light& fluffy.
• Add in flour.
• Pat mixture into an 8 by 8" pan.
• Bake 12 minutes or till light golden in color.
• Cool completely on a wire rack.
• Filling: Place apricots in a small saucepan& add just enough water to cover.
• Bring to boiling.
• Reduce heat and simmer, covered, for 15 minutes. Watch carefully & add a bit more water if needed.
• Drain apricots, reserving 3 T liquid.
• Chop apricots finely.
• Combine in saucepan with reserved liquid, lemon peel, sugar,& cornstarch.
• Bring to boil and boil for 1 minute, stirring.
• Let filling cool 10 minutes& spread over shortbread crust.
• Spread with nuts, if desired.
• Bake 20 minuts.
• Cool completely on wire rack.
• Cut into bars.