APRICOT ALMOND ROSEMARY treats- July, 2020.

Doesn’t this recipe sound like summer?

Sometimes you’ve got to go for pretty as well as unique!

And, delicious!

• Ingredients
• Crust
• 1 cup unbleached flour
• 1 teaspoon salt
• ¼ teaspoon baking powder
• ¼ cup granulated sugar
• ¼ cup light brown sugar
• 1 large egg, room temperature
• 4 tablespoons (½ stick) unsalted butter at room temperature
• 2 tablespoons almond butter at room temperature
• Topping
• 3 tablespoons unsalted butter at room temperature
• 1 tablespoons almond butter at room temperature
• â…“ cup granulated sugar
• 1 pound dried apricots sliced in quarters
• 2 teaspoons or 4-6 sprigs of fresh rosemary, chopped

• Directions
• Preheat the oven to 350 degrees F.
• Grease 9" square baking pan with butter/cooking spray or parchment paper.
• The Crust:
• In a large bowl, sift together a flour, salt and baking powder
• Add the sugars and stir well with the flour mixture.
• Add the egg, butter and almond butter.
• Using a fork, or clean hands, mix all together until well blended.
• Using your clean finger, spread the dough evenly in the pan.
• Bake 15-18 minutes until the crust is a light golden brown.
• Remove the pan from the oven and let cool for 5-10 minutes.
• Leave the oven on.
• The Topping
• In a large bowl, beat the butters together with an electric mixer.
• Add the sugar and combine well.
• Finish
• When the crust has cooled, put the apricots on top – evenly.
• Drop pinches (use your fingers) of the topping mixture over the apricots.
• Put the pan back in oven and bake 28-20 minutes.
• Remove pan from oven and sprinkle with chopped rosemary.
• Save some for presentation under the bars.
• Cool for at least 1 hour before cutting.