Place Harissa Apricot Almond Bars in a sealed container and reserve refrigerated. Portion into 60 servings (6 W x 10 L) of snack bars. * Finished bars will be a beautiful combination of somewhat dense/soft/chewy with a top crunch of toasted sliced almonds.īars will have attractive layers of almond color from the dough and sliced almonds, red color from harrisa and orange color from apricot preserves. Remove from oven and allow to cool completely at room temperature. * Finished bars will have an even glazed color on top (edges may be slightly darker) with visible slices of baked toasted almond slices covering the entire top. Place in a 300 degree Fahrenheit convection oven and bake for approximately 20 minutes. Cream the butter and sugar together until light and fluffy. If you don’t line the pan, spray or butter it lightly. The parchment is optional, but helps with lifting out the bars for easy cutting later. Gently press the almonds into the apricot preserves (ensuring they stick into the preserves). Line a 9×13 pan with parchment paper with long ends. Sprinkle the pre-toasted natural sliced almonds over the apricot preserves, evenly covering the entire area. Gently pat down the dough to smoothly and evenly fit throughout the pan.Īpply a thin schmear of harissa paste to the dough, evenly covering the entire dough.Īpply a thin schmear of apricot preserves over the harissa paste, evenly covering the entire area. Evenly spread the dough into a 1/2 sheet pan fitted with parchment paper. * Dough will be aerated, sticky and somewhat wet, with visible small size chunks of butter throughout. Gently mix just until the egg mixture becomes incorporated. Add this whisked egg mixture to the almond flour/butter mixture in the stand mixer. Whisk to aerate and evenly combine the ingredients. In a separate mixing bowl, place the cracked whole eggs, egg whites and almond extract. * Small-medium sized chunks of butter should still be visible in the mixture Gently mix to break up the butter and lightly combine the ingredients. Gently mix to evenly combine ingredients.Īdd large sized chunks of cold butter. Place both almond flours, granulated sugar, baking powder and sea salt in a stand mixer, fitted with a paddle attachment.
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