Best 10 Apricot And Almond Clusters Recipes

APRICOT ALMOND CAKE

Steps:

• Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. (If you don't have a springform pan, spray a 9-inch cake pan with cooking spray and line the bottom with a circle of parchment paper.)
• Whisk all-purpose flour, almond flour, sugar, baking powder, and salt in a large bowl. Add milk and vinegar; stir to combine. Add oil and almond extract; stir until very well combined, about 60 strokes. Transfer to prepared pan. Note: The gluten in the flour gives this eggless cake structure. Be sure to stir the batter for the full 60 strokes to activate it.
• Arrange apricot halves, cut side up, on top of cake batter. Bake for 30 minutes. During final 2 minutes of baking time, whisk apricot preserves and 1 teaspoon hot water in a small bowl. Remove cake from oven. Brush cake (not apricot halves) with apricot preserve mixture.
• Return cake to oven and bake until light golden and a wooden pick in the center comes out clean, 10 to 15 minutes. Transfer pan to a wire rack and let cake cool for 10 minutes. Remove sides of pan and let cake cool completely on wire rack, about 30 minutes

APRICOT ALMOND BLONDIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips, almonds and apricots., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.

ALMOND APRICOT TART

Steps:

• Preheat oven to 425 degrees F.
• To make the frangipane, place the almonds and the sugar in a food processor and grind until sandy. Add the butter and continue mixing then add the egg, vanilla, and the flour and mix until smooth.
• To make the tart, on a floured work surface pass your rolling pin over the pastry just to flatten any ridges.
• Place it on a parchment paper lined sheet pan and cut out a 9-inch disk. Spread the almond frangipane in the center of the tart leaving a 1-inch border. Firmly place the apricot halves into the frangipane spacing them evenly around the tart. Dot the spaces between the apricots with the whole almonds.
• Bake until golden brown on the top and puffy, about 30 to 40 minutes. Sprinkle with powdered sugar and serve.

APRICOT AND ALMOND CLUSTERS

Steps:

• Place the chocolate and honey in a bowl and set over a pan of gently simmering water until the chocolate has melted. Stir in the apricots and almonds.
• Drop teaspoonfuls into mini muffin cups and let set for 2 to 4 hours, or until firm.

APRICOT-ALMOND COBBLER

Steps:

• Preheat oven to 375 degrees. Toast almonds on a rimmed baking sheet in oven, stirring occasionally, until fragrant and golden brown, about 10 minutes. Let cool completely. Finely grind almonds in a food processor; transfer to a medium bowl. Whisk in flour, 3/4 cup sugar, the baking powder, 3/4 teaspoon salt, and the nutmeg; set aside.
• Brush a 10-inch cast iron skillet with 2 tablespoons butter. Whisk together remaining 4 tablespoons butter, the milk, egg, and liqueur in a medium bowl. Stir butter mixture into flour mixture. Spread batter evenly into buttered skillet.
• Stir together apricots, remaining 1/4 cup plus 2 tablespoons sugar, a pinch of salt, and the lemon juice in a medium bowl. Spread apricot mixture evenly over batter. Bake until a cake tester inserted into center comes out with moist crumbs, 50 minutes to 1 hour. Let cool in skillet on a wire rack 1 hour before serving.

ONE-HOUR APRICOT AND ALMOND GALETTE

Steps:

• Place a rack in middle of oven; preheat to 425°F. Pulse almonds and 1/3 cup sugar in a food processor until very finely ground. Add egg and pulse to combine. Add butter, almond extract (if using), vanilla extract, salt, and 1 Tbsp. flour; pulse until almond cream is smooth.
• Roll out pastry on a lightly floured surface just to smooth out any creases.
• If you're using a package of pastry that has 2 sheets, stack and roll out to a 1/4"-1/8"-thick rectangle.
• If your package contains a single 16x10" sheet of puff pastry, halve it crosswise and roll out one half on a lightly floured surface until rectangle is 1/4"-1/8" thick; save remaining half for another use. Transfer to a parchment-lined baking sheet. Fold over edges of pastry to make a 1/2" border around all sides. Prick surface all over with a fork (this keeps the pastry from rising too much when baked and helps it cook through). Spread almond cream over pastry, staying inside borders. (Chill dough in the freezer for a few minutes if it becomes too soft to work with.) Set apricots, cut sides up, on top of almond cream. Sprinkle lightly with sugar.
• Bake galette until pastry is golden brown and puffed, 15-20 minutes. Reduce oven temperature to 325°F and continue to bake until pastry is deep golden brown and cooked through and apricots are softened and browned in spots, 15-20 minutes longer.
• Do Ahead:
• Almond cream can be made 3 days ahead. Cover and chill.

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.

ALMOND-APRICOT FOOD PROCESSOR CAKE

Steps:

• Preheat oven to 325°F. Butter cake pan, then line bottom with parchment paper. Butter parchment, then sprinkle evenly with 1/4 cup almonds.
• Pit and coarsely chop 6 oz. apricots. Pulse salt, 1 1/2 cups sugar, and remaining 2 1/4 cups almonds in a food processor until finely ground. Add eggs, vanilla, 6 Tbsp. butter, and half of the chopped apricots; process until very smooth. Add flour and baking powder; pulse until combined, then fold in remaining chopped apricots. Transfer to prepared pan.
• Bake cake until golden brown and the center no longer jiggles when shaken, 60-70 minutes. Transfer pan to a wire rack and let cake cool completely.
• Meanwhile, pit and slice remaining 10 oz. apricots. Toss apricots, amaretto, if using, and remaining 2 Tbsp. sugar in a medium bowl. Let sit at least 10 minutes or up to 1 hour. Using a whisk or an electric mixer on medium-high speed, whip cream to soft peaks in a large bowl.
• Run a knife around edges of cooled cake and invert onto a platter.
• Serve with macerated apricots and whipped cream alongside.
• Do Ahead
• Cake can be baked 3 days ahead. Cover and chill. Let come to room temperature before serving.

BAKED APRICOTS WITH ALMOND TOPPING

Steps:

• Preheat oven to 400 degrees. Butter a 9-inch square baking dish. Process almonds and brown sugar in a food processor until almonds are finely chopped. Add butter; process until just combined.
• Place apricot halves, cut sides up, in buttered baking dish. Cover top of each apricot half with almond mixture. Bake until apricots are soft and almond mixture is deep golden brown, 15 to 20 minutes. Transfer 3 apricot halves to each serving plate. Serve warm.

ALMOND, APRICOT AND WHITE CHOCOLATE DECADENCE BARS

Steps:

• Heat oven to 375°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 10 to 15 minutes or until set. Cool 10 minutes.
• Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended. Add apricots; beat on low speed just until combined. Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended. Pour over warm cookie base.
• Bake 20 to 25 minutes or until set. Cool 30 minutes.
• Place baking chips in small bowl. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips. Let stand 1 minute. Stir until chips are melted and mixture is smooth. Pour and spread over filling. Sprinkle with almonds. Refrigerate about 2 hours or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.