apricot amaretto cookie bars

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.

Apricot Amaretto Cookie Bars | Tutti Dolci

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.

Apricot Amaretto Cookie Bars | Tutti Dolci

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Apricot Amaretto Cookie Bars

  • Yield: 12 bars


Crust & Crumbs

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.


  • Calories: 235
  • Carbohydrates: 35

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  1. Faaaaaaaaaaaar out…. this is screen licking delicious. Gorgeous photography.
    Haven t eaten apricots in nearly 20 years, me thinks this cookie bar may be a reason to change that. Excellent combination of flavours. Looking forward to tasting. 🙂

  2. I wouldn’t be able to stop at just one wedge! I am a huge fan of apricot desserts and these bars are perfect!
    P.S. My freezer pop molds arrived! Thanks so much!! xo

  3. I grew up with an apricot tree in my backyard and used to eat my weight in them every summer. Now I live in the Southeast, and getting decent, fresh apricots is tough even in the summer. I made these and they were everything I’d hoped they’d be! So delicious.

    1. Thanks so much, Genevieve! Happy to hear you liked these. 🙂 I have another apricot recipe coming soon that I know you’ll love too!