Description
Buttery, crumbly Apricot Shortbread Bars layered with bright, tangy apricot preserves and topped with golden streusel crumbs. Easy, one-bowl, and completely irresistible.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup cold unsalted butter (cubed)
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1/2 tsp salt
- 1 tbsp lemon zest
- 1 1/2 cups apricot preserves (or jam)
- 2 tbsp lemon juice (fresh)
- 1 tsp cornstarch (if jam is runny)
- 1 pinch cinnamon (optional)
- 1/2 cup sliced almonds
- 2 tbsp turbinado sugar
- fresh apricots (chopped)
Instructions
- Combine flour, sugars, salt, and lemon zest. Cut in cold butter until coarse crumbs form. Add vanilla & almond extract. Reserve 1 cup of dough for topping.
- Press remaining dough into lined 9×13 pan. Prick with fork and chill in freezer 10 minutes. Preheat oven to 350°F.
- Mix apricot preserves, lemon juice, cinnamon, and cornstarch (if needed). Spread evenly over chilled crust.
- Scatter reserved dough over filling. Add almonds or turbinado sugar if using.
- Bake 40–45 minutes until golden and bubbling at edges. Cool completely at least 2 hours before slicing.
Notes
- For a more intense flavor, use fresh apricots when in season.
- Store leftovers in an airtight container.
- These bars pair well with tea or coffee.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg