Salad 16 oz. 9 oz. 1 Tbsp. 1/2 tsp. 22 oz. 4 oz. 3 oz. 1.5 tsp. 1 Tbsp. and 1 tsp. 1/2 tsp. 1/2 tsp. 1/2 tsp. 1 tsp.
For Topping 16 oz. 3/4 to 1 C. 16 oz.
Butter, softened Sugar, granulated Vanilla Almond extract Flour, all purpose Rice flour Almond flour Salt Cinnamon Nutmeg Clove Black Pepper Cardamom
Apricot Sugar Sliced almonds, toasted
In stand mixer with paddle attachment, cream butter and sugar until light and fluffy. Add vanilla and almond extract. Add dry ingredients and mix until mixture is moistened, but still crumbly. Press mixture into sheet pan lined with parchment. Sprinkle top with sugar, and roll out until smooth and even. Pierce the top of the shortbread with a fork or meat tenderizer. Bake at 350°F for approximately 20–25 minutes until top is light golden brown.
Place apricots and sugar in sauce pan and fill pan with water to the level of the apricots. Cook over low heat, stirring often until water is absorbed and apricots are plumped and reach desired consistency. Add more water if necessary, but be careful not to add too much. Mix in almonds.
Spread topping over shortbread and bake for 5–10 minutes until mixture is set. Cut into bars while still warm.