Dessert
Almond-Apricot Blondies
Korbel Champagne Cellars
13250 River Road
Guerneville, CA 95446-9538
korbel.com
- RECIPE YEAR: 2013
- RECIPE BY: Robin Lehnhoff-McCray
- YIELD: Serves 24
- PAIRS WELL WITH: Korbel Brut Rosé
These bars are delightful served in the morning with a smooth cup of Earl Grey tea; in the afternoon with a glass of Korbel Brut Rosé; and warmed as a late-night snack, topped with a scoop of vanilla bean gelato.
Ingredients:
- 1 cup dried apricots, chopped
- 1/4 cup apricot nectar
- 2 cups firmly packed brown sugar
- 2/3 cup unsalted butter
- 2 eggs
- 2 teaspoons almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups sliced almonds, toasted
- 1 cup apricot preserves
Directions:
Preheat the oven to 350°F. In a small saucepan, combine the apricots and nectar and bring to a boil, then let the mixture cool. Line a 9-by-13-inch baking pan with parchment paper. In a medium saucepan, combine the brown sugar and butter and cook until the mixture is smooth. Let cool and then add the eggs, one at a time. Add the almond extract, flour, baking powder, baking soda and salt and stir until combined. Then stir in the apricot mixture and fold in 1 1/2 cups of the sliced almonds. Spread the batter in the prepared pan and bake for 35 minutes. Remove from the oven and let cool. In a small saucepan, bring the preserves to a boil and cook for 5 minutes. Spread the preserves over the bars and sprinkle with the remaining 1/4 cup sliced almonds. Cut into squares and store until ready to serve.
