Recipe For Cooking Apricot Frangipane Bars

Toaster Oven Cookies :: Bar Cookies

Apricot Frangipane Bars

Posted by Chyrel at recipegoldmine.com 1/27/2002 10:38 am

The tart apricot filling is just the right complement to the sweet almond topping in these elegant but easy bar cookies.

Apricot Filling
2 1/2 C. water
2 C. (12 oz.) dried apricots
3/4 C. sugar

Crust
2 1/4 C. flour
1/4 C. sugar
1/8 tea. salt
1/2 C. cold butter (no substitutions), cut up
1/4 C. vegetable shortening
3 to 4 Tbsp. ice water

Almond Topping
1 C. sugar
1 (7 oz.) tube or 1 (8 oz.) can almond paste
3/4 C. butter (no substitutions), softened
4 lrg. eggs
1/2 C. flour
1 tea. vanilla extract or flavoring
1/2 tea. almond extract or flavoring
1/8 tea. salt
Powderedsugar

Make Apricot Filling: Bring the 2 1/2 C. water, the apricots and the 3/4 C. sugar to boil in sm. saucepan. Reduce heat and simmer until tender, about 20 min. Remove from heat and mash with fork until smooth. Cool completely.

Make Crust: Meanwhile, heat oven to 400 degrees F.

Combine the 2 1/4 C. flour, the 1/4 C. sugar and 1/8 tea. salt in med. bowl. With pastry blender or 2 knives, cut in the 1/2 C. butter and the vegetable shortening until mixture resembles coarse crumbs. Sprinkle with ice water 1 Tbsp. at a time, tossing with fork until mixture is moist enough to hold together. Roll pastry into 15 1/2 x 10-1/2-in. rectangle and place pastry in same size jellyroll pan. Bake 15 to 17 min. or until golden brown. Cool on wire rack.

Make Almond Topping: Beat the 1 C. sugar, the almond paste and the 3/4 C. butter in mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in the 1/2 C. flour, the vanilla extract, almond extract and 1/8 tea. salt.

4. Reduce oven temperature to 350 degrees F.

Spread apricot filling evenly over baked crust. Top evenly with almond mixture. Bake 30 to 35 min. or until baked through. Cool completely in pan on wire rack. Cut into 3 x 1-in. bars. Sprinkle with powderedsugar.

Makes 50.

Make-Ahead Tip: The bars can be baked ahead. Wrap well and freeze up to 3 months.