With the Lenten season coming to an end, I’ve set my sights
on finding a dessert recipe that would have just enough sweetness to top off
anyone’s Easter meal.
on finding a dessert recipe that would have just enough sweetness to top off
anyone’s Easter meal.
Christine Coyle, blogger of Hye Thyme Café, posted a recipe
for Apricot Almond Bar Cookies which sounded pretty close to what I had in mind,
so I decided to try it. I tweaked it a bit to suit our taste buds and came up
with a mighty-fine two-bite dessert
that’s a little sweet with a hint of tart – perfect with a cup of coffee
or tea!
for Apricot Almond Bar Cookies which sounded pretty close to what I had in mind,
so I decided to try it. I tweaked it a bit to suit our taste buds and came up
with a mighty-fine two-bite dessert
that’s a little sweet with a hint of tart – perfect with a cup of coffee
or tea!
 |
| Apricot Almond Cookie Bites |
Apricot Almond Cookie Bites
adapted from Chris Coyle’s recipe at Hye Thyme Café
adapted from Chris Coyle’s recipe at Hye Thyme Café
Yield: about 32 – 1 ½ inch squares
Ingredients:
10 Tbsp. unsalted butter (1 stick, plus 2 Tbsp.)
2 cups light brown sugar, loosely packed
2 tsp. vanilla extract
3 large eggs, lightly beaten
2 3/4 cups all-purpose flour
2 ½ tsp. baking powder
½ tsp. salt
1 cup dried apricots, diced
1 Tbsp. flour
1 cup toasted almonds, coarsely chopped
Directions:
In a medium saucepan, melt the butter over low heat. Add
the brown sugar and stir until sugar dissolves. Remove saucepan from heat to
cool.
the brown sugar and stir until sugar dissolves. Remove saucepan from heat to
cool.
Once butter-sugar mixture is cool, stir in the vanilla
extract and beaten eggs until well-combined. Transfer the butter mixture to a
large mixing bowl. Set aside.
extract and beaten eggs until well-combined. Transfer the butter mixture to a
large mixing bowl. Set aside.
In a separate bowl, mix together the flour, baking powder
and salt. Gradually add the flour into the butter mixture, beating after each
addition. The batter will be quite thick.
and salt. Gradually add the flour into the butter mixture, beating after each
addition. The batter will be quite thick.
 |
| Apricot bits coated in flour |
Coat the chopped apricots with 1 Tbsp. flour to help keep
the pieces from clumping together.
the pieces from clumping together.
 |
| Finished cookie batter |
Fold the apricots and chopped almonds into the batter until
evenly distributed.
evenly distributed.
 |
| Skillet-toasted almonds |
Preheat oven to 350°F. Lightly grease a 9”x 12” baking pan.
Using a rubber spatula, spread the batter evenly into the baking pan.
Using a rubber spatula, spread the batter evenly into the baking pan.
 |
| Batter evenly spread in baking pan |
Bake for about 35 minutes, or until a toothpick inserted
into the center comes out clean.
Place the baking pan on a cooling rack. Cool
completely before cutting into 1 ½-inch squares.
into the center comes out clean.
Place the baking pan on a cooling rack. Cool
completely before cutting into 1 ½-inch squares.
For an attractive presentation, place each square in a mini
muffin paper liner and arrange on a platter.
muffin paper liner and arrange on a platter.
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Ha! Forgot you had made this adaptation. I'm waaaay behind in going through my Feedly blog feed and the title caught my attention when just scrolling through. Wonder why??? 😉 I love anything that involves apricots, almonds, or lemons. Saving this to try your version when I get a chance.