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Brandied apricots layered between a brown butter shortbread crust and streusel topping.
Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown. This will take about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solid, about 45 minutes. While that freezes, combine apricots, brandy and turbinado sugar in a small bowl, tossing occasionally. Macerate fruit until brown butter has solidified, then pour off excess liquid.
Preheat oven to 375°F and spray a 13 x 9-inch baking dish with nonstick spray. Whisk together the granulated sugar, flour, baking powder and salt in a medium bowl. Cut in solidified brown butter, egg and almond extract with a pastry cutter until dough is crumbly. Press 3/4 of the dough evenly into the bottom of the prepared baking dish. Arrange apricot slices in a single layer over crust. Toss remaining dough with 1 tablespoon water until large crumbs form; sprinkle over fruit layer.
Bake for about 25 minutes, or until the top and edges are golden. Remove from oven. Cool bars completely in pan on a wire rack, then cut into squares with a sharp knife.
Store bars in an airtight container in the refrigerator up to 3 days.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!