Apricot Almond Bars

Dried apricots lend an appealing tanginess to this layered bar.

Shortbread:
¾ cup butter, softened
½ cup sugar
¼ tsp. sea salt
2 cups all-purpose flour, unbleached

Filling:
2 cups dried apricots, minced
¼ cup almond liqueur
2 eggs
½ cup sugar
1 cup almonds, chopped and toasted

Glaze:
½ cup confectioners' sugar
2 Tbsp. almond liqueur

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Place oven rack in the middle position. Line a 13x9" metal cake pan with parchment paper, set aside.

Make the Shortbread:
In a bowl, beat together butter, sugar and salt until fluffy; using wooden spoon, stir in flour until combined. Press into prepared pan.

Bake until golden, about 20 minutes. Let cool in pan on rack.

Make the Filling:
Meanwhile, in saucepan, bring apricots, ½ cup water and almond liqueur to boil. Reduce heat and simmer until apricots are tender and liquid is evaporated, about 10 minutes. Let cool.

Stir in eggs and sugar; spread over base. Sprinkle with almonds. Bake until set and golden, about 30 minutes. Let cool in pan on rack.

Make the Glaze:
In bowl, stir icing sugar with almond liqueur until smooth. Drizzle over filling; let stand until set.

Make-Ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.

Makes 40 squares.

Cook's Notes: In the filling, you can use 2 tsp. pure almond extract instead of the almond liqueur; increase the water to ¾ cup. In the glaze, replace the liqueur with 2 Tbsp. milk and a dash of pure almond extract.