Step-by-Step Instructions
These bars are incredibly simple — mix, layer, bake, cool, enjoy. The hardest part is waiting for them to cool!
1. Preheat
Preheat your oven to 325°F and grease a 9×13-inch pan.
2. Make the Shortbread Mixture
In a large bowl, combine:
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butter
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sugar
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salt
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almond extract
Then add flour and mix until you have moist crumbs — not dough.
You should be able to pinch a handful together and have it hold its shape.
3. Reserve Some Crumbs
Set aside approximately 2 cups of this crumb mixture for the topping.
(Eyeballing is perfectly fine!)
4. Press the Base Layer
Take the remaining crumb mixture and:
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press it lightly into your greased 9×13 pan
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don’t pack it too tightly — you want tenderness
5. Warm the Apricot Preserves
Warm preserves gently in the microwave so they spread more easily.
(This helps create an even gooey layer.)
6. Spread the Apricot Layer
Pour the warm preserves over the pressed shortbread and spread evenly.
7. Mix Topping with Almond Paste
Take the reserved 2 cups of crumb mixture and crumble in the almond paste.
Mix until the topping resembles soft, almond-studded crumble.
8. Sprinkle Topping
Sprinkle topping evenly over the preserves.
Press very lightly — just enough so it adheres.
9. Bake
Bake at 325°F for about 45 minutes, or until:
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edges are lightly browned
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top begins to turn golden
Your kitchen will smell incredible.
10. Cool & Cut
This part matters!
While bars are cooling:
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loosen edges with a knife before they fully set
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allow bars to cool almost completely before cutting
This gives you clean, beautiful slices without crumbling.
Expert Tips & Troubleshooting
Don’t overpack the bottom crust
Gently press — overpacking can make it dense.
Warm preserves slightly
Spreads easier and prevents tearing the base.
Let bars cool before cutting
These bars firm up as they cool. Cutting too early = crumbly edges.
Use almond paste, not marzipan
Marzipan is sweeter and harder — almond paste is soft and perfect.
Want thicker bars?
Use an 8×12-inch pan or increase shortbread by 25%.
Variation Ideas
see continuation on next page
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