APRICOT ALMOND SHORTBREADS
Categories Cookies Food Processor Dessert Apricot Almond Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 36 desserts
Number Of Ingredients 10
Steps:
- Make purée:
- In a small heavy saucepan simmer purée ingredients, covered, 10 minutes. In a food processor purée mixture until smooth. Purée may be make 1 week ahead and chilled, covered.
- Make brandied cream:
- In a small bowl fold brandy and sugar into whipped cream and chill, covered.
- Transfer purée and brandied cream to separate pastry bags fitted with 1/4-inch star tips. Pipe cream into shells until level with tops and pipe a 1/2-inch-high mound of purée on top.
- Sprinkle desserts with confectioners' sugar and garnish with almonds.
APRICOT SHORTBREAD BARS
Apricot Shortbread Bars are the perfect soft, buttery bars with sweet apricot jam spread over the top for a bright summery flavor.
Provided by Sabrina Snyder
Categories Dessert
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees and spray an 8x10 baking dish with baking spray.
- To your stand mixer add the butter and sugar and cream on medium speed until fluffy, about 2-3 minutes.
- Add in egg yolks and vanilla extract until creamy.
- Add flour, baking powder, and salt until just combined.
- Spread about half the mixture into the baking dish and press gently.
- Spread apricot jam over the shortbread.
- Sprinkle remaining shortbread mixture over the apricot jam.
- Bake for 35-40 minutes or until golden brown.
- Cool completely before slicing.
Nutrition Facts : Calories 357 kcal, Carbohydrate 52 g, Protein 3 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 71 mg, Sodium 65 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
APRICOT ALMOND SHORTBREAD SHELLS
Categories Cookies Food Processor Dessert Bake Apricot Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 36 shortbread shells
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. and butter 36 mini-muffin cups.
- Into a bowl sift together flour, confectioners' sugar, cornstarch, and salt. In a food processor pulse mixture with almonds until combined well. Add butter and almond extract and blend until a dough just forms, about 1 minute.
- On a lightly floured surface with floured hands form dough into thirty-six 1-inch balls. Press balls lightly into cups and bake in middle of oven until pale golden, about 15 minutes. Cool shortbreads in cups on racks 2 minutes and with a 3/4-inch melon-ball cutter carefully scoop out an indentation about 1/4 inch deep in centers. Cool shells completely. Gently loosen sides of shells with a thin knife and carefully remove from cups (shells will be very fragile). Shells may be make 3 days ahead and kept in am airtight container at room temperature.
ALMOND APRICOT BREAD
My mother, who is a big apricot and almond fan, inspired me to create this recipe. The teachers at our children's school look forward to me making these pretty loaves each Christmas.
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugars, baking powder and salt. Set aside 1 tablespoon baby food for glaze. In another bowl, beat the egg, 3/4 cup milk, oil, 1 teaspoon almond extract and remaining baby food. Stir into dry ingredients just until moistened. Fold in almonds and apricots. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. , For glaze, combine the confectioners' sugar, reserved baby food, and remaining milk and extract until smooth. Drizzle over bread.
Nutrition Facts : Calories 209 calories, Fat 5g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 239mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
APRICOT ALMOND SHORTBREAD BARS
If you like rich, buttery cookies, you'll like these! I got this recipe from the Ladies Home Journal, June 1990 issue.
Provided by Hey Jude
Categories Bar Cookie
Time 1h25m
Yield 50 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Beat butter and sugar in mixer bowl until fluffy.
- Beat in egg yolks and vanilla and almond extracts.
- Mix in flour and toasted almonds until the mixture forms a soft dough.
- Divide dough in half.
- Press one half into 15x10-inch jellyroll pan.
- Spread evenly with preserves.
- Cover completely with remaining dough (flatten pieces with hands and carefully patch on top of preserve layer).
- Bake 45 minutes, or until golden brown.
- Cut into 3x1-inch bars.
- Can be made ahead.
- Wrap and freeze up to 1 month.
- Thaw wrapped at room temperature.
ALMOND SHORTBREAD CRUST
Steps:
- Preheat the oven to 350°F. Place the cookies in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form. Add about 3/4 cup almonds with the sugar and salt; process until fine crumbs form. Add the butter, and process until the mixture comes together.
- Coarsely chop the remaining almonds, and stir into the crust mixture. Press into the bottom and sides of 2 8-inch pie plates to form a crust, and bake until they are just turning golden, about 10 minutes. Transfer to a wire rack to cool completely.
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Apricot Almond Shortbread Shells Recipes: A Delightful Treat for Special Occasions
Apricot Almond Shortbread Shells are bite-sized desserts that are perfect for special occasions such as holidays, weddings, or birthday parties. These delicious treats are easy to make, and they have a rich, buttery flavor that complements the sweet and tangy apricots perfectly. Whether you are an experienced baker or a beginner, you will find this recipe easy to follow and rewarding to make.
Ingredients
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 egg yolk
- 2 cups all-purpose flour
- 1/2 cup ground almonds
- 1/2 cup apricot preserves
Instructions
Step 1: Prep Your Ingredients
Before you begin baking, gather all the necessary ingredients from the list above. Preheat your oven to 350 degrees Fahrenheit and grease a mini-muffin tin. Once you have all the ingredients ready, it's time to start preparing the dough.
Step 2: Mix the Dough
In a large mixing bowl, cream the butter and powdered sugar together until light and fluffy. Add the egg yolk and continue mixing until smooth. Then, gradually add the flour and ground almonds until the dough comes together into a ball.
Step 3: Form the Shells
Take a tablespoon of the dough and roll it into a ball. Then, press it into the bottom of each muffin cup, making sure to create a shallow well in the center. Trim away any excess dough from the edges of the muffin cups with a sharp knife.
Step 4: Add the Apricot Filling
Use a teaspoon to fill each well with apricot preserves. Be careful not to overfill the wells, as the preserves will bubble and expand while baking.
Step 5: Bake the Shells
Put the muffin tin in the preheated oven and bake for 15-20 minutes, until the edges of the shells are lightly browned. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Tips and Variations
- If you don't have a mini-muffin tin, use a regular muffin tin instead and make larger shells.
- You can swap out the apricot preserves for any other fruit preserves you prefer, such as raspberry or peach.
- Add a pinch of cinnamon or nutmeg to the dough for extra flavor.
- Serve these delicious treats with a dollop of whipped cream or a sprinkle of powdered sugar.
Conclusion
Apricot Almond Shortbread Shells are a delightful treat that will impress your guests at any special occasion. The combination of buttery shortbread and tangy apricot preserves is simply irresistible. With this easy-to-follow recipe, you can whip up a batch of these mini tarts in no time. So put on your apron, preheat your oven, and get baking!