Pistachio Apricot Bars Recipes

APRICOT AND PISTACHIO SLICE (BARS)

Apricot and Pistachio Slice (Bars) image

A recipe from the back of a pack of Sunbeam Pistachio kernals. I haven't tried this yet as a gluten-free slice. A nice slice to have with a cuppa

Provided by Jubes

Categories Bar Cookie

Time 45m

Yield 12 bars, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup dried apricot, diced
1 1/2 cups self-raising flour
1 teaspoon mixed spice or 1 teaspoon pumpkin spice
1/4 cup pistachios, chopped (measured -kernals only. no shells)
1/3 cup firmly packed dark brown sugar
100 g butter, melted
2 eggs, lightly beaten (recipe suggests usingeggs weighing 70 grams each)
8 teaspoons lemon juice
1 teaspoon vanilla essence
apricot jam, for glazing

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.

Nutrition Facts : Calories 192.2, Fat 8.9, SaturatedFat 4.7, Cholesterol 53.1, Sodium 261.4, Carbohydrate 25.4, Fiber 1.5, Sugar 12.1, Protein 3.6

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