Quick Apricot Almond Bars Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

Steps:

• Mix together melted butter, sugar, flour and vanilla and pour into 13x9 pan. Bake at 350 for about 25 minutes.
• Cool completely. Spread with apricot preserves.
• Beat egg whites and almond ext. Add powdered sugar and beat just to mix well. Pour evenly over preserves and sprinkle with blanched almonds.
• Bake at 400 for 15-20 mins or until golden. Cool completely before cutting into small squares.

Steps:

• Heat the oven to 350 degrees F. Line the bottom of a 13 x 9 inch baking pan with aluminum foil, extending the foil over the long sides of the pan. Lightly spray the foil with nonstick cooking spray.
• Combine the flour, confectioner's sugar and butter in a large bowl. Cut in the butter with a pastry blender until mixture resembles coarse crumbs. Press into the baking pan, pressing about 1/2 inch up the sides. Bake 15-20 minutes or until the edges begin to brown.
• While the crust is baking, toast the almonds. Place the almonds on a small baking dish and bake about 8 minutes (watch carefully). Beat egg whites with a whisk until foamy. Beat in the confectioner's sugar and almond extract.
• Spread the apricot preserves over the crust. Spoon the egg white mixture over the preserves without covering the preserves completely. Sprinkle with almonds.
• Bake 15-18 minutes or until the topping is golden brown. Run a metal spatula along the short sides of the pan to loosen the pastry. Cool completely on a wire cooling rack. Using the foil, life the pastry from the pan and cut into 24 bars. To cut diamonds, cut lengthwise into 6 strips. Make parallel diagonal cuts on each strip to form diamonds.

Steps:

• Heat oven to 375°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 10 to 15 minutes or until set. Cool 10 minutes.
• Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended. Add apricots; beat on low speed just until combined. Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended. Pour over warm cookie base.
• Bake 20 to 25 minutes or until set. Cool 30 minutes.
• Place baking chips in small bowl. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips. Let stand 1 minute. Stir until chips are melted and mixture is smooth. Pour and spread over filling. Sprinkle with almonds. Refrigerate about 2 hours or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.