Pistachio Apricot Bars Recipes

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PISTACHIO APRICOT OATMEAL COOKIES

Categories     Cookies     Mixer     Fruit     Nut     Dessert     Bake     Kid-Friendly     Quick & Easy     Apricot     Pistachio     Oat     Healthy     Gourmet     Small Plates

Yield Makes 18 large cookies

Number Of Ingredients 12



Pistachio Apricot Oatmeal Cookies image

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 baking sheets.
  • Beat together butter and sugars in a large bowl with an electric mixer at medium-high speed until fluffy, then beat in vanilla. Add egg and beat until combined well. Stir together flour, baking soda, salt, and cinnamon in a small bowl, then add to dough and mix at low speed until just combined. Fold in oats, apricots, and pistachios.
  • Spoon rounded tablespoons of dough about 2 inches apart onto baking sheets. Bake cookies, switching position of sheets halfway through baking, until golden brown, 16 to 18 minutes. Transfer cookies with a spatula to racks. (Cookies will crisp as they cool.)

1 stick (1/2 cup) unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon vanilla
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 1/2 cups old-fashioned rolled oats (not quick-cooking)
1/3 cup dried apricots (2 ounces), cut into 1/4-inch pieces
1/3 cup shelled pistachios (1 1/2 ounces; not dyed red), coarsely chopped

APRICOT AND PISTACHIO SLICE (BARS)

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



Apricot and Pistachio Slice (Bars) image

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

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

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