Apricot Almond Bars

Slicing apricot almond bars into squares.

These are not your average fruit and nut bars. No. These apricot bars are a buttery, sweet, tangy, crunchy mouthful of goodness. Make apricot almond bars for every picnic, cookout and potluck. They won’t disappoint.

These may look like subdued bar cookies.  Like some take-it-or-leave-it, so-so dessert.  Nothing could be further from the truth.  These apricot almond bars are the richest, most satisfying dessert I’ve made since those deep, fudgy  fluffer nutter brownies or those insanely addictive strawberry and apricot rugelach.  

making shortbread crust for Apricot Almond Bars.

I made these fruit and nut bars for Emily who was coming home for a visit – Yay!   And when Emily’s home, it’s a sure bet that her buddy, Miranda, will be hanging around too.  So, let’s be honest — I made these for both of the girls.  And if Scott and I could get our hands on one or two apricot bars, we would consider ourselves lucky, because they are so rich, moist and eyes-rolling-back-in-your-head GOOD!

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blending the crust for Apricot Almond Bars.

What makes these apricot almond bars so special, aside from the copious amount of butter, is the almond paste, whirred to oblivion in the food processor.  It permeates the soft, cake-like apricot bars with a light hint of almond flavor that plays very nicely with the rich, buttery base.  Since I was already using the Cuisinart to grind the almond paste, I decided to use it to blend the rest of the batter to save on dishes.  It worked beautifully,  just be careful not to over process the batter once you add the dry ingredients. 

Crust and apricot topping for Apricot Almond Bars

Of course bar cookies require a topping.  This simple combination of apricot preserves and sliced almonds may seem pretty bare bones, but believe me, they add just the right tang and crunch to the moist, buttery, apricot almond bars. 

Assembling apricot almond bars.

Both girls really loved these little nuggets of yum – and Scott and I managed to squirrel away a few apricot bars for ourselves – so all in all, I’d call it a success!  Do yourself a favor and make these apricot almond bars a priority this weekend.   I promise, you won’t regret it.

Cutting a pan of apricot bars.

More bar cookies you’ll love:

Serving apricot bars on a wooden board.

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Apricot Almond Bars
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4.75 from 8 votes

Apricot Almond Bars

A buttery, rich almond shortbread with a hint of tangy apricot and crunchy toasted almonds.
Author: Lisa Lotts
Course Dessert
Cuisine American
Keyword almond, apricot, bar cookies
Dietary Restrictions Vegetarian
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 16


  • ½ cup almond paste * about 5 oz; not marzipan, coarsely crumbled
  • ½ teaspoon salt
  • ¾ cup sugar
  • 1 cup unsalted butter 2 sticks, softened
  • 1 large egg
  • 1 teaspoon almond extract
  • cups all-purpose flour
  • ½ cup apricot preserves
  • cup raw sliced almonds


  • 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 butter and pulse until combined, then 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.


Calories: 212kcal | Carbohydrates: 20g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 79mg | Potassium: 40mg | Sugar: 12g | Vitamin A: 370IU | Calcium: 19mg | Iron: 0.6mg

“Pin” Apricot Almond Bars For Later!

Love fruit and nut bars? With a buttery crust and crunchy sliced almonds these apricot almond bars are heavenly. Truly the best apricot bars EVER! #apricotrecipes #apricotbars #barcookies

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  1. 4 stars
    The flavor of these bars is very good, although is it very sweet and oily. The butter kind of seeps out.

  2. Meera Jagannathan says:

    5 stars
    I tried this with almond flavor. Its not a good idea! It came out brown, chewy, flat. I cannot cut it because it is also goey. ! I should have done it with plain flour, just like your recipe does. Will try it again and follow your recipe strictly.

  3. hi- I’m wondering what almond paste is- or rather how I can make it:)

    1. almond paste is a ground almond and sugar mixture. It comes in a tube (usually in the baking aisle). It’s very firm, but the food processor will make short wok of it for these bars.

  4. Can you use real apricots instead.

    1. I would think you could use real apricots, but you’d still want some of the apricot glaze (to help the almonds stick).

  5. 5 stars
    These were outstanding and so easy to make! They taste like something you’d find in a French patisserie. Thanks for a great recipe!

    1. I’m so glad you liked these bars — they’re very rich and indulgent, but oh so worth it!!

  6. Found your recipe on foodgawker. I want make them because I love marzipan ! Can I substitute almond flour fir the all purposr flour to increase the almondy component??
    Thanks fir your input

    1. I’ve never used almond flour in this recipe before, but I think it would work. If it does, let me know!

  7. LuAnn Bermeo says:

    Absolutely delicious beyond description! Tastes like food for the gods! You may want to edit the directions to include adding the butter though. It is shown in the photos and listed in the ingredients; however, in following the directions step-by-step, I got all the way to spreading the batter in the pan and realized I hadn’t yet added the butter! I did add it at that point – not sure how that may have affected the end product. I can’t imagine how they could’ve been any better! 🙂 Thanks.

    1. Thanks for pointing it out, LuAnn! I’ve amended the recipe. And yes – they are delicious aren’t they?

    1. Thanks, Nicole! — they are definitely buttery – my family LOVES them!

    1. So happy you like them! They are one of our favorites!

  8. Krista Williams says:

    These look amazing! I love this recipe!

  9. These look absolutely fantastic! We are loving shortbread any time of year, so gotta try this!!

    1. These are like shortbread in the amount of butter, but the “shortbread” is really more cake-like!

    1. They are so good, you won’t want to share!

  10. nutrizonia says:

    Really beautiful! love apricots preserve on baked goods, pinned!

    1. Very simple to make – thanks to the food processor!

    1. The cookie layer borders more on a cake — and they are buttery beyond belief!

  11. Bella Bucchiotti (xoxoBella) says:

    I love how you added the almond topping. It looks so good!

  12. Yum, these look awesome!