Apricot Almond Shortbread Dessert

It’s March and I’ve had a tin of shortbread cookies taking up room in my pantry since Christmas. Tonight was the night to create something with them…and the outcome was this:

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Crust:

  • Shortbread cookies (or graham crackers), crushed (about 25-30 cookies)
  • 3/4 to 1 stick unsalted butter, melted
  • 1 Tbsp white sugar
  • 1/2 teaspoon cinnamon

Mix all crust ingredients together and press into a greased 8×8 baking pan.

Filling:

  • 1 1/2 cups white wine
  • 1-2 cups dried apricots
  • 1 stick unsalted butter
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 3/4 cup chopped almonds
  • 1 3/4 cups powdered sugar
  • 3/4 cup flour
  • 1 teaspoon salt
  • 3 eggs
  • 1/2 teaspoon almond extract

Preheat oven to 325. Put almonds onto a cookie sheet and toast in the oven for 6-10 minutes, checking regularly.

Meanwhile, bring wine to a boil in a small saucepan. Add apricots to wine and reduce heat to a simmer for about 10 minutes. Drain and pat dry.

Melt butter and add vanilla and cinnamon, remove from heat after about 4 minutes.

Place almonds into a food processor and blend until crushed. In a large mixing bowl, combine almonds, flour, powdered sugar and salt. Add butter mixture and eggs; mix well. Add almond extract. Stir to combine.

Pour almond mixture over crust. Press apricots lightly into the top of the mixture. Bake for 40-50 minutes until browned.

Enjoy!

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