Ingredients
1/2 cup packed canned almond paste* (about 5 oz; not marzipan), coarsely crumbled
1/2 teaspoon salt
3/4 cup sugar
1 cup unsalted butter (2 sticks), softened
1 large egg
1 teaspoon almond extract
1 1/4 cups all-purpose flour
1/2 cup apricot preserves
1/3 cup raw sliced almonds
Instructions
Preheat the oven to 350°. Line an 8″ square baking pan with parchment paper, leaving about 2″-3″ of overhang on either side. Spray lightly with vegetable spray and set aside.
In a food processor (not a mini prep), add the almond paste and pulse until the paste is reduced to crumbs. Add the salt and sugar and pulse until well combined. Add the egg and process until smooth. Add the almond extract and the flour and pulse until well combined.
Spread the batter evenly in the bottom of the pan.
If the apricot preserves are chunky, place them in a mini prep food processor and pulse several times until smooth. Spread the apricot preserves evenly over the batter. Sprinkle preserves with almonds.
Bake for 35-40 minutes, until almonds are browned and cookie base is set. Remove from oven and cool for an hour. Grasp the parchment paper to lift the bar cookie out of the pan and set on a cutting board. Use a sharp knife to cut into 16 equal squares.
Key Points About Ingredients:
- Almond paste (not marzipan) is essential here — it provides a dense, moist, slightly savory almond flavor that marzipan, which is much sweeter and smoother, cannot replicate.
- Unsalted butter gives you full control over the salt level in these bars, ensuring the delicate almond and apricot flavors shine through without being overshadowed.
- Raw sliced almonds are used on top so they toast naturally during baking, developing a deep nutty flavor and satisfying crunch that perfectly contrasts the soft base.
- Parchment paper overhang acts as a sling, making it effortless to lift the entire slab out of the pan cleanly for picture-perfect cutting.
- Smoothing chunky apricot preserves in a mini food processor before spreading ensures an even, attractive layer that bakes uniformly across the surface.
Key Nutritional Insights:
- Almonds and almond paste provide heart-healthy monounsaturated fats, vitamin E, magnesium, and a good dose of plant-based protein per serving.
- Apricot preserves contribute a small amount of vitamin A and potassium, along with natural fruit sugars that add sweetness without extra refined sugar.
- Each bar is a moderate-calorie treat at roughly 220 calories, making it easy to enjoy one as a satisfying dessert without overindulging.
- The combination of almond paste and butter means these bars are relatively high in fat, but much of that fat comes from beneficial mono- and polyunsaturated sources from the almonds.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories222
- Standard DV% Daily Value*
- Total Fat13 g72 g18.06%
- Saturated Fat7 g20 g35%
- Trans Fat0 g
- Polyunsaturated Fat1.2 g
- Monounsaturated Fat4.2 g
- Cholesterol38 mg300 mg12.67%
- Sodium80 mg2300 mg3.48%
- Total Carbohydrate25 g275 g9.09%
- Dietary Fiber1 g28 g3.57%
- Total Sugars17 g
- Added Sugars14 g50 g28%
- Sugar Alcohal0 g
- Protein3 g50 g6%
- Vitamin D (Cholecalciferol)6 mcg20 mcg30%
- Calcium28 mg1300 mg2.15%
- Iron0.6 mg18 mg3.33%
- Potassium95 mg4700 mg2.02%
- Vitamin A340 mcg900 mcg37.78%
- Vitamin C (Ascorbic Acid)1 mg90 mg1.11%
- Vitamin E (Tocopherol)2 mg15 mg13.33%
- Vitamin K2 mcg120 mcg1.67%
- Vitamin B1 (Thiamin)0.06 mg1.2 mg5%
- Vitamin B2 (Riboflavin)0.05 mg1.3 mg3.85%
- Vitamin B3 (Niacin)0.4 mg16 mg2.5%
- Vitamin B6 (Pyridoxine)0.02 mg1.7 mg1.18%
- Folate12 mcg400 mcg3%
- Vitamin B12 (Cobalamine)0.04 mcg2.4 mcg1.67%
- Biotin1.2 mcg30 mcg4%
- Vitamin B5 (Pantothenic acid)0.1 mg5 mg2%
- Choline18 mg550 mg3.27%
- Phosphorus55 mg1250 mg4.4%
- Iodine3 mcg150 mcg2%
- Magnesium18 mg420 mg4.29%
- Zinc0.3 mg11 mg2.73%
- Selenium4 mcg55 mcg7.27%
- Copper0.08 mg0.9 mg8.89%
- Manganese0.3 mg2.3 mg13.04%
- Chromium1 mcg35 mcg2.86%
- Molybdenum4 mcg45 mcg8.89%
- Chloride40 mg2300 mg1.74%
