APRICOT-ALMOND TARTLETS
These delicate, buttery tarts melt in your mouth. With their jeweled apricot tops, they make a pretty presentation on a holiday cookie tray. -Julie Dunsworth, Oviedo, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Add egg yolk and water; stir until dough forms a ball. Roll into twenty-four 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups., In a small bowl, beat almond paste and butter until blended; beat in egg white and almond extract. Spoon into tart shells, about 2 teaspoons in each., Bake at 350° until golden brown, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Top with apricot preserves.
Nutrition Facts : Calories 103 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 37mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND SHORTBREAD I
Melt-in-your-mouth shortbread.
Provided by Robin J.
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h40m
Yield 18
Number Of Ingredients 5
Steps:
- In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
- Preheat oven to 300 degrees F (150 degrees C).
- On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
- Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 22.5 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 9.3 g
APRICOT ALMOND SHORTBREAD SHELLS
Categories Cookies Food Processor Dessert Bake Apricot Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 36 shortbread shells
Number Of Ingredients 7
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 ALMOND SHORTBREADS
Categories Cookies Food Processor Dessert Apricot Almond Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 36 desserts
Number Of Ingredients 10
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 BARS WITH SHORTBREAD CRUST
A moist apricot-walnut layer on top of a light buttery shortbread crust. The crust for these bars must be made on a processor. These are wonderful to serve to guests! The apricot filling can be prepared hours in advance. Yield is only estimated depending on the size of bars. Cooking time is for the filling and crust.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 1h20m
Yield 36 bars
Number Of Ingredients 13
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 ALMOND SHORTBREAD BARS
If you like rich, buttery cookies, you'll like these! I got this recipe from the Ladies Home Journal, June 1990 issue.
Provided by Hey Jude
Categories Bar Cookie
Time 1h25m
Yield 50 bars
Number Of Ingredients 8
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 SHORTBREAD
This recipe is originally from McCall's magazine, over 20 years ago. The apricot filling is lovely, & worth the effort.
Provided by Judy from Hawaii
Categories Bar Cookie
Time 50m
Yield 20 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 109.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 24.6, Carbohydrate 20.1, Fiber 0.5, Sugar 14.6, Protein 0.8
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