Posts: 2610
First: 10/6/2010
Last: 5/21/2013
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When Susan gets done with her recipes I will add to the list. I just picked up a Brownie cookbook at a "Well known" bookstore that is going out of business. Couldn't pass it up the regular price was a bargain at $5.99 and I got 10% off, picked up another cookbook as well and with the discount on that one it was like getting the brownie book free.
Anyway there are lots of recipes to try. The chapters are, Chocolate Indulgences, Blondies, Spice Bars & Shortbread, Fruity Snack & Dessert Bars, Chockfull of Nuts, and Decorative Touches.
This is one that is bookmarked to be first to be tried.
Makes 32 bars.
Frangipane-Apricot Bars
Shortbread crust
1 1/2 Cup flour
1/2 Cup powdered sugar
3/4 Cup cold butter cut into sticks..do not use margarine
Frangipane-Apricot Filling
7 to 8 ounces almond paste
1/2 Cup granulated sugar
4 Tb butter, softened
1/4 tsp salt
2 large eggs
2 tsp vanilla extract
1/4 Cup flour
1 Cup apricot preserves or sour cherry jam, about one 12 ounce jar
1/3 Cup sliced natural almonds, with skins
Pre heat oven to 375 degrees F. Line a 13X9 baking pan with foil or parchment. Grease foil
Prepare crust: in medium bowl, with wire whisk, mix flour and powdered sugar. With pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs. Press crumbs evenly into pan. Bake crust 16 to 18 minutes. cool in pan on wire rack.
Meanwhile, prepare filling: in large bowl, with mixer at low speed, beat almond paste, granulated sugar, butter and salt until crumbly. Increase speed to medium, beat, scraping bowl frequently with rubber spatula, until combined, about 3 minutes. Beat in eggs and vanilla until smooth. Beat in flour just until combined.
Spread jam over cooled crust. Carefully pour almond mixture over jam, spreading with small spatula if necessary. Sprinkle top with almonds.
Bake until top is golden, 25 to 30 minutes. Cool completely in pan on wire rack.
When cool lift foil, with pastry out of pan, peel away foil from sides. cut lengthwise into 8 strips, then cut each strip crosswise into 4 pieces. Store bars in tightly covered container up to 2 weeks.
If anyone has made these or makes them before I do please let me know how wonderful they are. I love the combination of almond and apricot but the idea of sour cherry intrigues me. Cranberry also is entering my mind since I love the cranberry almond cake that I make......Oh, so many possibilities....so many calories....
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