Recipes
Apricot Almond Squares
Prep time:15 min
Total time:1 hr 5 min
Serves 24 bars or 16 squares
Ingredients
1/2 cup Longo's Essentials Country Churned Unsalted Butter, softened
1 1/4 cups packed light brown sugar
2 large Longo’s Enriched Coop Eggs
1 tsp vanilla
1/4 tsp almond extract
1 cup Longo's Organic All Purpose Flour
1/4 cup Longo’s Ground Almonds
1/4 tsp salt
1 cup diced Longo’s Dried Apricots
3/4 cup Longo’s Organic Apricot Fruit Spread
1 cup Longo’s Sliced Blanched Almonds
Directions
- •Line an 8-inch square metal cake pan with Longo’s Parchment Paper.
- •Beat the butter and sugar until fluffy; beat in the eggs, 1 at a time. Beat in the vanilla and almond extract.
- •In separate bowl, whisk together flour, ground almonds and salt. Add the apricots, tossing to keep pieces separate. Stir flour mixture into butter mixture in 2 additions. Scrape the batter into the prepared pan and spread evenly. Smooth the surface with an offset spatula or back of a spoon.
- •Stir the fruit spread, breaking up any chunky bits. Spread evenly over the batter and top with an even sprinkle of sliced almonds. Press almonds lightly into the apricot layer.
- •Bake in preheated 325°F oven 40 to 50 minutes or until a skewer inserted into the centre comes out clean. Let cool on rack. Holding the parchment paper, lift onto a cutting board. Pressing a sharp knife down cleanly, and wiping the knife between cuts, cut into bars or squares. (Make-ahead - Store at room temperature in a single layer in airtight containers
- •for up to 2 days or freeze in airtight containers enclosed in freezer bags for up to 2 weeks.)
A dash of advice
Look for soft and pliable dried apricots. Let the butter and eggs come to room temperature before starting.
Nutritional Information
Per serving (1 square): 275 calories
- Protein 4g
- Fibre 3g
- Fat 10g
- Sugar 35g
- Carbs 44g
- Sodium 60mg