These are heavenly little Apricot fruit bars with just a hint of Almond. Apricot preserves are spiced with True Cinnamon and Ginger to perfectly compliment the Apricot flavor. These simple and delicious bars can be made with any flavor of preserves, but the Apricot is a real favorite for my family. Enjoy the Apricot-Almond combination - it is scrumptious!
3/4 cup Butter (softened)
1 cup Sugar
2 cups flour
2 tsp Almond Extract
1/4 tsp Baking Powder
2 tsp True Cinnamon (divided)
1 1/2 Ginger Root Powder
1 cup Flaked Coconut
1/2 cup Sliced Almonds - toasted
1 Jar (10 - 12 ounces) Apricot Preserves
Preheat oven to 350 degrees. Spray (with cooking spray) a 9x9 inch square pan.
In a bowl, cream together the Butter and Sugar until light and fluffy. Beat in the Egg, and Almond Extract and mix until well combined. In a small bowl mix the Apricot Preserves with 1 tsp of True Cinnamon and the Ginger Root Powder and set aside. In a separate bowl, whisk together the Flour, Baking Powder, and 1 tsp True Cinnamon. Gradually add the Flour mixture to the Butter/Egg mixture. Fold in the Coconut and the Sliced Almonds (toasted). Press 2/3 of the dough mixture into the entire bottom of the sprayed pan. Spread the spiced Apricot Preserves over the dough in the pan. Drop in crumbles the remaining dough on top of the Apricot Preserves. Bake for about 35 minutes or until the top is golden. Remove from the oven and cool on a wire rack. Cut into bars after completely cooled.
THE HAM TOWNE SPICERY HERBS AND SPICES BELOW ARE USED IN THIS RECIPE: