Summer dreams are made of apricots and Amaretto. The sweet almond liqueur is a natural fit with apricots, bringing their flavor to life. In lieu of fresh apricots (the season is oh so short), I soaked dried apricots in Amaretto and layered them over tangy apricot jam. Nestled between a cinnamon-graham crust and crumb topping, these cookie bars are scrumptious.
Baked in a tart pan for easy elegance, the wedges evoke thoughts of buttery shortbread cookies or an apricot tart – undoubtedly the best of both worlds.
- 1 1/2 cups flour
- 6 Tbsp graham flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- pinch of nutmeg
- 10 Tbsp unsalted butter, melted
- 6 Tbsp sugar
- 1/4 cup light brown sugar
- 1/4 tsp pure almond extract
- 1/2 cup dried apricots
- 2 Tbsp amaretto
- 1/3 cup apricot jam
- Preheat oven to 350°F and spray a 9-inch round removable-bottom tart pan with nonstick spray. Whisk together flours, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Combine melted butter, sugars, and almond extract in a medium bowl. Add flour mixture and fold in until incorporated.
- Reserve 1/2 cup of dough for topping (keep chilled); press remaining dough evenly into bottom of prepared pan. Bake crust for 12 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
- While the tart bakes, place dried apricots in a small bowl and prick with a fork; add Amaretto and let stand for 30 minutes, tossing occasionally. Dice apricots with a sharp knife. Spread jam over cooled crust with an offset spatula, leaving a 1/4-inch border. Top with diced apricots and crumble reserved dough over filling.
- Bake for another 19 to 20 minutes, until golden. Cool completely in pan on a wire rack. Just before releasing from the pan, chill in the freezer for 15 minutes. Cut into bars with a sharp knife.