Apricot Almond Shortbread Bars

1. 1

   Preheat oven to 350u00b0.

2. 2

   Beat butter and sugar in mixer bowl until fluffy.

3. 3

   Beat in egg yolks and vanilla and almond extracts.

4. 4

   Mix in flour and toasted almonds until the mixture forms a soft dough.

5. 5

   Divide dough in half.

6. 6

   Press one half into 15x10-inch jellyroll pan.

7. 7

   Spread evenly with preserves.

8. 8

   Cover completely with remaining dough (flatten pieces with hands and carefully patch on top of preserve layer).

9. 9

   Bake 45 minutes, or until golden brown.

10. 10

    Cut into 3x1-inch bars.

11. 11

    Can be made ahead.

12. 12

    Wrap and freeze up to 1 month.

13. 13

    Thaw wrapped at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.