Apricot Pistachio Bars Recipe

Name: Apricot Pistachio Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon butter plus 1 cup (2 sticks), softened; 1/2 cup granulated sugar; 1/2 cup firmly packed light brown sugar; 4 eggs; 1 tablespoon grated orange zest; 1/2 teaspoon vanilla extract; 1 teaspoon apricot brandy (optional); 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cardamom; 1/4 teaspoon ground mace; 2 cups coarsely chopped dried apricots; 1/2 cup dried currants; 1/2 cup coarsely chopped pistachios; 1 1/2 cups confectioners sugar; 2 to 3 tablespoons orange juice

Servings: persons

1 teaspoon butter plus 1 cup (2 sticks), softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
4 eggs
1 tablespoon grated orange zest
1/2 teaspoon vanilla extract
1 teaspoon apricot brandy (optional)
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
1/4 teaspoon ground mace
2 cups coarsely chopped dried apricots
1/2 cup dried currants
1/2 cup coarsely chopped pistachios
1 1/2 cups confectioners sugar
2 to 3 tablespoons orange juice

1
Preheat an oven to 350F.
2
Using the 1 teaspoon butter, grease a 10-by-15-inch baking pan.
3
In a large bowl, using an electric mixer on medium speed, beat the 1 cup butter and the sugars until light and fluffy Beat in the eggs one at a time, blending well.
4
Add the orange zest, vanilla, and apricot brandy and beat to blend well.
5
In a medium bowl, combine the flour, baking powder, baking soda, cardamom, mace, apricots, currants, and pistachios and stir to mix well.
6
Stir the flour mixture into the butter mixture and blend well.
7
Spread the batter evenly in the prepared pan and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
8
Transfer the pan to a wire rack and let cool about 15 minutes.
9
To make the icing: In a bowl, combine the confectioners sugar and orange juice and mix to a medium-firm consistency.
10
Spread on the top of the still-warm, uncut cookies in the pan and let stand until the icing sets.
11
Cut the cookies into 1 1/2-inch squares.
12
To store, place in single layers, separated by sheets of waxed paper, in an airtight container.
13
Store for 2 to 3 days, or freeze.

808

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 teaspoon butter plus 1 cup (2 sticks), softened, 1/2 cup granulated sugar, 1/2 cup firmly packed light brown sugar, 4 eggs, and more.

Yes, Apricot Pistachio Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot Pistachio Bars

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