Wednesday, 23 May 2018

Apricot & Almond Shortbread Slices

Consisting of three separate layers, this Apricot & Almond Shortbread recipe is all about varying texture.  And of course flavour! 

How to make almond and apricot shortbread

How does short crumbly almond shortbread, topped with delicious fruity apricot 'jam', and finished with amaretti biscuits and flaked almonds sound?

Well, for me it sounds sheer bliss, and given how well these pimped up slices of shortbread have been received amongst family and neighbours they clearly feel the same too! 

Almond and Apricot Traybake Shortbread recipe

This easy traybake recipe (and yes, it is easy with no rolling out, creaming or folding) is all about texture.  Starting from the bottom up is a layer of super short almond shortbread which almost melts in the mouth.  Then comes the soft fruity taste of apricots, their beautiful colour peeking temptingly through the crumble of amaretti biscuits and flaked almonds.

How I wish I had another slice right now!

Almond Shortbread topped with an apricot jam and finished with a crumble of amaretti biscuits.

In fact, as it takes less than an hour to make, including the bake time, you can find me in the kitchen whilst I rustle up another batch just in time for an afternoon treat! 



So, here's how to make Apricot & Almond Shortbread Slices.



Shortbread, Almond Shortbread, Apricot & Almond
Traybake
British
Yield: Produces 15 - 18 slices

Apricot & Almond Shortbread Slices

prep time: 30 minscook time: 22 minstotal time: 52 mins
Consisting of three separate layers, this Apricot & Almond Shortbread recipe is all about varying texture. And of course flavour!

ingredients:

For the Shortbread Base
  • 85g Caster Sugar
  • 270g Plain Flour
  • 190g Butter, unsalted, chilled & diced, + a little extra for greasing
  • 90g Ground Almonds
For the Apricot Layer
  • 300g Soft Dried Apricots, pitted
  • 14tbsp Cold Water
  • 1/2 Lemon, Juice of
For the Crumble Layer
  • 130g Soft Amaretti Biscuits
  • 40g Flaked Almonds

instructions:


  1. Preheat the oven to 180℃ / Fan 160℃ / Gas 4.
  2. Prepare the baking tin. Grease the tin with a little butter.  Fully line the tin with greaseproof paper, ensuring there is excess paper beyond the edge of the tin to aid the removal of the shortbread once cooked.
  3. Make the shortbread dough.  Place the flour and sugar into a large bowl.  Use your hand to mix together.  Add the chilled diced butter.    Rub the cubed butter into the flour and sugar between your thumb and finger tips until the mixture resembles fine breadcrumbs.  Add the ground almonds and gently mix until combined.   Tip the mixture into the prepared tin.   Press the mixture into the tin to compact it,  aiming to get a nice even layer.
  4. Bake.  Place the shortbread into the oven and bake for 12 minutes.
  5. Meanwhile, prepare the apricots.   Chop the apricots, checking to ensure that all the stones have been removed.  Place into a pan with the water and lemon juice. 
  6. Cook the apricots.  Place the pan onto the hob over a low heat.   Cook until the apricots have absorbed the liquid, whilst stirring the mixture all of the time.  Blend the apricots to create a paste.  It's personal preference whether you make this ultra smooth or slightly chunky.  
  7. Prepare the Amaretti Biscuits.  Break the amaretti biscuits into large breadcrumbs.
  8. Top the shortbread with the apricot mixture & crumble topping.  After the 12 minutes of baking remove the shortbread from the oven.  Spoon the apricot mixture over the shortbread.  Use the back of a spoon or spatula to gently spread this out, trying not to disturb the shortbread base beneath.  Scatter over the crumbled amaretti biscuits.  Slightly push the biscuits into the apricot mixture.  Scatter over the flaked almonds.  
  9. Finish the bake.  Return the shortbread back to the oven and bake for a further 10 minutes.
  10. Cool and slice.  Remove from the oven and place onto a cooling rack.  Once completely cooled use the overhanging greaseproof paper to lift the shortbread form the tray.  Use a long sharp knife to slice the shortbread into squares.  We got 15 pieces from our bake.

NOTES:

EQUIPMENT NEEDED: 1 x swiss roll tin measuring 29cm x 18cm, or equivelent.   Blender, stick blender or food processor.
STORAGE:  Store in an airtight tin for upto 3 days.

Please note, nutritional values are offered as a guideline only.  Values below are for 1 slices, based on a total of 15 slices.  Any Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
calories
317.5
fat (grams)
17.5
sat. fat (grams)
7.1
carbs (grams)
34.1
protein (grams)
5.7
sugar (grams)
20.5
Created using The Recipes Generator



Pin Apricot & Almond Shortbread Slices for later!

 

How to make an Apricot & Almond Shortbread Traybake, which is an easy recipe and produces an afternoon treat consisting of three layers:  Almond shortbread, apricot jam, and an amaretti crumble.





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This post has been shared with: 

Cook Once Eat Twice hosted by Corina at Searching for Spice 

Hijacked By Twins Jo's Kitchen Larder Link up your recipe of the week




20 comments:

  1. Apricots and almonds are destined to be together. These look so delicious x

    ReplyDelete
  2. That looks delicious! I love apricots and almond together

    ReplyDelete
    Replies
    1. Thankyou so much Sylvie, it's such a lovely pairing isn't it,
      Angela

      Delete
  3. Wow they look amazing! Can't believe they're ready so fast too, under an hour, incredible!

    ReplyDelete
  4. mmmmm these sound lovely Angela. I love apricots isn baking ,but I must admit it has been a while since I have used them. Hmmmm I might have to bake something soon using them now! Almond and apricots work so well together too - such a lovely bake xx

    ReplyDelete
  5. What a clever and beautiful recipe.Love the colours and even though I'm not an almond fan.I want to eat the whole lot to myselfThey sound incredible !xx

    ReplyDelete
    Replies
    1. Aw thankyou Jenny - especially when you're not a fan of almonds :-D
      Angela x

      Delete
  6. Gorgeous combination of flavours and textures and so summery too! I love how quick these are to put together as when you fancy a little treat time is usually of essence lol. Fab bake! Thank you for sharing with #BakingCrumbs :) x

    ReplyDelete
    Replies
    1. You're so right Jo - when I'm in need of a treat I want something pretty easy :-)
      Angela x

      Delete
  7. Oh,how delicious! and I love the biscuits on top! thank you for sharing with #CookBlogShare!

    ReplyDelete
    Replies
    1. Thankyou Monika, that biscuit layer is so easy too - just crumble and scatter over the top :-D
      Angela x

      Delete
  8. Yum, yum, yum! These look and sound so tasty Angela. Thank you for sharing with #CookBlogShare x

    ReplyDelete
    Replies
    1. Thankyou so much Kirsty, they didn't last long :-D
      Angela x

      Delete
  9. Oh wow - these look and sound incredible. I must admit, I'm rather envious of your family and neighbours - you clearly keep them well fed with all manner of amazing treats...almost worth moving up to Yorkshire for! Eb x

    ReplyDelete
    Replies
    1. Hahaha, it's either that or looking like a gable end ;-) ... but no, in seriousness, it always feels good to share a few pieces with some of our dear neighbours and friends. You'll have to come up Eb, we'll show you the sights and share a bake with you ;-)
      Angela xx

      Delete
  10. These look delicious! I'm a huge fan of apricots and almonds and I love eating anything with layers, especially when one of them is a crumble topping. Thanks so much for sharing with #CookOnceEatTwice x

    ReplyDelete
    Replies
    1. Thank you Corina - crumble topped bakes are the bee's knees aren't they :-D
      Angela x

      Delete

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