Best 5 Apricot Almond Blondies Recipes

APRICOT ALMOND DREAM COOKIES

Steps:

• Preheat oven to 350 degrees. Line a cookie sheet with silpat mat or parchment paper.
• In the bowl of an electric mixer, cream the butter, light brown sugar and granulated sugar and beat on medium high speed 3-4 minutes until creamy. Add eggs, one at a time, and beat on medium speed after each addition. Add vanilla and almond extract and continue to beat an additional 1 minute.
• In a medium bowl, whisk together the flour, baking soda and oats. Slowly add to mixing bowl with speed on low until just combined. Add apricots, coconut and almonds and continue to mix on low to combine.
• Spoon by heaping teaspoons onto prepared cookie sheet and bake 10-12 minutes until golden on the outside and set in the middle when touched with fingertip. Remove and allow to cool 10 minutes on pan.
• To make drizzle, add white chocolate chips, cream cheese and heavy cream to a medium microwave-safe bowl and heat 1 minute on high. Whisk until smooth. If necessary, heat another 30 seconds and whisk until no lumps remain.
• Transfer cookies to a plate or cooling rack and drizzle with warm drizzle generously. Sprinkle tops with sliced almonds while before drizzle dries. Makes 36 cookies

APRICOT JAM BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line an 8x8-inch baking dish with parchment paper.
• Beat butter and caster sugar together in a bowl until smooth; beat in egg, almond extract, and vanilla extract.
• Whisk flour, almond flour, baking powder, and salt together in a bowl. Stir flour mixture into butter mixture until a smooth dough forms.
• Press 1/2 of the dough into the prepared baking dish. Spread apricot jam evenly over the dough. Drop remaining dough in small spoonfuls evenly over the jam.
• Bake in the preheated oven until golden, about 25 minutes. Allow to cool before cutting into squares and serving.

APRICOT BLONDIES

Steps:

• 1. Preheat oven to 325 degrees. Prep 8x8-inch square baking pan, use a non-stick spray.
• 2. In a medium bowl, sift together flour, baking powder, baking soda, salt and pepper.
• 3. In a separate bowl, using an electric mixer, cream butter, brown sugar and vanilla extract until well blended.
• 4. Beat in egg until mixture is smooth. Add flour mixture in 3 increments until a dough forms.
• 5. Mix in apricots and macadamia nuts.
• 6. Place the dough into prepared pan and use spatula to even the dough out.
• 7. Bake for 45 minutes, until the top is golden brown and a toothpick comes out clean.
• 8. Remove from the oven onto a wire rack to cool completely. Slice into squares.

WINNING APRICOT BARS

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.

APRICOT ALMOND PILAF

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
• Pour in water; stir to combine. Mix in saffron threads, rose water, apricots, and almonds; bring to a boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving.