Apricot Pistachio Squares Recipes

APRICOT PISTACHIO SQUARES

Steps:

• Preheat oven to 180°C and line the base and sides of a 20cm square baking tin.
• In a food processor, combine the flour, salt and sugar. Add the chunks of butter and process until it forms large clumps - may a minute or so. Press the dough firmly and evenly into your baking tin with floured fingers. Bake for 15 minutes or until very pale golden.
• In your food processor (don't bother washing it out), grind the pistachios, flour, salt, and sugar to a powder (or as fine as you can make it!). Add the butter and process until no longer visible. Add egg and vanilla, blending until it forms a smooth paste.
• Spread the filling over the cooked base. To decorate like I have in the photos, cut the apricots into diagonal strips, then slide each half onto a knife and fan over the pistachio frangipane. Alternatively, you could put the halves straight on or cut the apricots into slices and decorate as you wish.
• Bake the slice for 50 minutes, or until they are golden and a skewer inserted into the pistachio comes out clean. Leave in pan to cool.
• Dust with icing sugar to decorate and cut into squares. I couldn't wait for them to cool and cut them while still warm - and they were amazing - but Deb recommends to rest them in the fridge to cool completely before cutting.
• Keep left over slice in the fridge.

APRICOT-PISTACHIO SHORTBREAD

Steps:

• In large bowl, beat butter and powdered sugar with electric mixer on medium speed about 30 seconds or until smooth. On low speed, beat in almond extract, flour and salt until soft dough forms. Stir in apricots and nuts. Shape dough into a ball. Wrap in plastic wrap; refrigerate 45 minutes.
• Heat oven to 350°F. On lightly floured surface, roll dough to about 1/4-inch thickness. With floured 2 1/2-inch square or round cookie cutter, cut dough into 25 squares or rounds. On ungreased cookie sheet, place squares about 1 inch apart.
• Bake 13 to 15 minutes or until light golden brown. Remove from cookie sheet to cooling rack.

PISTACHIO SQUARES

Steps:

• Mix first layer and press into 9 x 13 pan. Bake at 350 degrees for 15 minutes.
• Combine ingredients for second layer and spread on first layer.
• Mix pudding and milk; spread over second layer.
• Spread remaining Cool Whip over third layer.
• Sprinkle with chopped nuts.
• Place in refrigerator until ready to serve.

APRICOT AND PISTACHIO SLICE (BARS)

Steps:

• Preheat oven to 180°C
• Combine flour the flour, mixed spice,diced apricots, pistachio kernals and the sugar in a large bowl. Add the margarine, eggs, lemon juice and vanilla essence and stir until well combined.
• Spoon the mixture into a greased and lined lamington tin and bake for 30 minutes at 180ºC or until golden brown.
• Whilst still warm, glaze the slice with melted apricot jam.