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:
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!
Delightful Flavors 