Apricot-Orange Shortbread Bars

Name: Apricot-Orange Shortbread Bars
Yield: 4 servings
Ingredients: 1 1 cup apricot preserves; 1 3 tablespoons orange liqueur (such as Grand Marnier); 1 1 cup (2 sticks) unsalted butter, room temperature; 1 3/4 cup sugar; 1 1 teaspoon almond extract; 1 2 cups all purpose flour; 1 1/4 teaspoon salt; 1 1/4 cup (packed) almond paste (from 7-ounce roll), crumbled; 1 1/2 cup sliced almonds; 1 divided

From the kitchen of Carly

Buttery shortbread base meets bright apricot and orange filling, topped with almond-studded crumbles that bake golden and crisp. These bars taste like fancy bakery treats but come together easily in one pan. Sophisticated enough for company, simple enough for weeknight cravings.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cup apricot preserves
13 tablespoons orange liqueur (such as Grand Marnier)
11 cup (2 sticks) unsalted butter, room temperature
13/4 cup sugar
11 teaspoon almond extract
12 cups all purpose flour
11/4 teaspoon salt
11/4 cup (packed) almond paste (from 7-ounce roll), crumbled
11/2 cup sliced almonds
1divided

Instructions

Preheat oven to 325°F. Butter 9x9x2-inch metal baking pan; line bottom and sides of pan with parchment paper, extending over sides. Butter parchment. Mix preserves and orange liqueur in small bowl; set aside.
Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in almond extract. Add flour and salt; beat just until blended. Transfer 1 cup of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form. Mix in 1/4 cup sliced almonds; set aside for topping.
Press remaining dough evenly onto bottom of prepared pan. Spread preserves mixture evenly over. Using fingertips, coarsely crumble topping over preserves, then sprinkle 1/4 cup almonds over. Press topping lightly into preserves.
Bake shortbread until top and crust edges are golden brown, about 1 hour. Cool completely in pan on rack. Using parchment paper as aid, lift shortbread from pan. Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 small bar cookies. (Can be prepared ahead. Store in single layer in airtight container at room temperature up to 4 days or freeze up to 2 weeks.)