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Combine apricots and amaretto (or apricot nectar) in a small saucepan. Bring just to boiling; remove from heat. Let stand until cool. Preheat oven to 350°F. Line a 13-by-9-inch baking pan with foil, extending the foil over the edges of the pan. Lightly grease foil; set pan aside.
Heat and stir butter and brown sugar over medium heat In a medium saucepan until melted and smooth. Cool slightly. Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla. Stir in flour, baking powder, baking soda and salt until well combined. Stir in undrained apricots. Fold in 1 1/2 cups almonds. Spread the batter evenly in the prepared pan.
Bake for about 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool slightly in pan on a wire rack.
Meanwhile, in a small saucepan, bring apricot preserves to boiling over medium-high heat. Reduce heat to medium-low; simmer for 10 minutes or until slightly thickened. Remove from heat; let cool for 5 minutes.
Spoon the preserves over the warm bars, gently spreading evenly. Sprinkle the remaining 1/2 cup almonds evenly over the preserves. Use the foil to lift the uncut bars out of the pan. Place on cutting board. Cut into bars.