Best 7 Apricot Almond Shortbread Shells Recipes

APRICOT SHORTBREAD BARS

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.

APRICOT-ALMOND TARTLETS

Steps:

• In a large bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Add egg yolk and water; stir until dough forms a ball. Roll into twenty-four 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups., In a small bowl, beat almond paste and butter until blended; beat in egg white and almond extract. Spoon into tart shells, about 2 teaspoons in each., Bake at 350° until golden brown, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Top with apricot preserves.

APRICOT ALMOND SHORTBREAD SHELLS

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.

APRICOT ALMOND SHORTBREADS

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.

PEAR TART WITH ALMOND SHORTBREAD CRUST

Steps:

• pie crust
• Process in food processor; add egg yolk last.
• pat into pie shell was oily
• Cream sugar and butter; add eggs.( i just used processor it was already dirty ).
• Add golden syrup with cream or 1/2 and 1/2 and almond extract.
• Drain pears; place in bottom of pie pan.
• pour egg mixture over pears.
• Top with almond flakes.
• Bake at 325 degrees Fahrenheit for 60 minutes until set. now mine overran the pan so put something under.

ALMOND APRICOT BREAD

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.

APRICOT SHORTBREAD

Steps:

• Preheat oven to 325 degrees, with rack in center. Line a baking sheet with parchment paper. Place butter, confectioners' sugar, vanilla, flour, and salt in large mixing bowl. Stir well with a wooden spoon until mixture is combined but not too creamy. Stir in dried apricots. Turn out dough onto a piece of plastic wrap, and pat to flatten into a disk. Place in refrigerator 1 hour.
• Transfer dough to a lightly floured sheet of parchment paper, and roll out to 1/4 inch thick. If dough starts to get too soft, place in the freezer or refrigerator a few minutes. Cut out shapes, as desired, and place on prepared baking sheet about 1 inch apart. Bake until golden, 12 to 15 minutes, rotating baking sheet halfway through. Remove from oven, and transfer cookies to a wire rack to cool. Cookies will keep up to 5 days at room temperature in an airtight container.