Posted by: Bill & Gayle McCord | March 19, 2010

Weekend Recipe: Apricot Almond Triangles

Even if you don't like apricots, these treats will change your mind. If not, give them to us.

We actually got this recipe from our daughter’s mother-in-law (who in turn got it from her daughter, Rachel)- thanks, Malones! Bill asks for them every time they visit.  Yum.

Onto the recipe: Apricot Almond Triangles


30 shortbread cookies

¼ c packed brown sugar

¾ stick or 6 T butter softened

Almond Filling

1 roll (7 oz) almond paste

1/3 c granulated sugar

2 T butter (softened)

White from one large egg + 2 whole large eggs


1 c apricot preserves melted and strained


Sliced almonds


  1. Heat over to 350.  Line an 8- or 9-inch square baking pan with foil, letting foil extend about 2 inches above the pan.  Lightly coat with non stick spray
  2. Crust.  Put cookies and brown sugar in food processor.  Process to make fine crumbs.  Add butter.  Pulse until evenly distributed. Press firmly over bottom of prepared pan.  Bake 15 minutes or until lightly browned.
  3. Filling.  Meanwhile beat almond paste, sugar, butter, and egg white in a medium bowl with mixer until smooth.  Beat in whole eggs until well blended.  Spread evenly over crust.
  4. Bake 25-35 minutes until very lightly browned and puffed but still a little jiggly when pan is shaken.  Cool slightly in pan on wire rack.  Spread with glaze.  Refrigerate for at least one hour to set the glaze.
  5. Lift foil by ends to cutting board.  Cut into 25 squares.  Then cut each square diagonally in half to make triangles.  Decorate with sliced almonds.

Tip: You can refrigerate sliced with waxed paper.


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