Apricot And Almond Slice Recipes

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips, almonds and apricots., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• Preheat the oven to 180C/350F/Gas 4, Oil a 20.5 cm square tin and line with non-stick baking paper.
• Sprinkle the sugar and the flaked almonds over the paper, then arrange the apricot halves cut side down on top.
• Cream the butter and sugar together in a large bowl until light and fluffy.
• Gradually beat the eggs into the butter mixture, adding a spoonful of flour after each addition of egg.
• When all the eggs have been added stir in the remaining flour and ground almonds and mix thoroughly.
• Add the almond essence and the dried apricots and stir well.
• Spoon the mixture into the prepared tin, taking care not to dislodge the apricot halves. Bake in the preheated oven for 1 hour, or until golden and firm to touch.
• Remove from the oven and allow to cool slightly for 15-20 minutes. Turn out carefully, discard the lining paper and transfer to a serving dish. Pour the honey over the top of the cake, sprinkle on the toasted almonds and serve.

Steps:

• Preheat oven to 180°C Grease a 3cm-deep, 17cm x 28cm (base) slab pan and line with baking paper
• Using an electric mixer, beat butter, sugar and eggs in a bowl until well combined. Stir in almond meal and flour. Mix well.
• Spread mixture into slab pan.
• Place apricots, cut side up, on top, pressing in slightly.
• Bake slice for 18 to 20 minutes or until a skewer inserted into the centre comes out clean.
• Place jam in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 30 to 40 seconds or until warm. Brush warm jam over hot slice.
• Cool completely in pan. Cut into 12 pieces.
• Stores in an airtight container in the refrigerator for up to 5 days. Serve at room temperature.

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
• Pour in water; stir to combine. Mix in saffron threads, rose water, apricots, and almonds; bring to a boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving.