Apricot-Pistachio Bars
- Course: Dessert
- Features: Holiday (Christmas)
Summary:
These soft, almost chewy bars are redolent with the scents of the Middle East: pistachios, apricots, cardamom and mace. They are tartly sweet and rather cakelike, an unusual addition to any holiday cookie list.
STORE: Layer between sheets of wax paper in an airtight container at room temperature. To freeze, wrap the bars in wax paper and place in a heavy-duty resealable plastic food storage freezer bag for up to 2 months. Thaw completely before serving.
Makes 70 bars
Ingredients:
For the dough- 16 tablespoons (2 sticks) plus 1 teaspoon unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 4 large eggs
- 1 tablespoon finely grated orange zest
- 1/2 teaspoon vanilla extract
- 1 teaspoon apricot brandy (optional)
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground mace
- 2 cups coarsely chopped dried apricots
- 1/2 cup dried currants
- 1/2 cup coarsely chopped unsalted, lightly toasted pistachios
- 1 1/2 cups confectioners' sugar
- 2 to 3 tablespoons freshly squeezed orange juice
Directions:
Preheat the oven to 350 degrees. Lightly grease a 10-by-15-inch baking pan with 1 teaspoon of the butter.
For the dough: Combine the remaining 2 sticks of butter and the sugars in the large bowl of a stand mixer or a hand-held electric mixer; beat on medium speed for several minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the orange zest, vanilla extract and apricot brandy, if using; beat to mix well.
Combine the flour, baking powder, baking soda, cardamom, mace, apricots, currants and pistachios in a medium bowl, stirring to mix well. Use a spatula to stir the flour-spices mixture into the butter-sugar mixture and blend well. Spread the batter evenly in the pan and bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for about 15 minutes.
For the icing: Combine the confectioners' sugar and orange juice in a large bowl and whisk to a medium-firm consistency. Spread over the still-warm, uncut bars in the pan and let stand until the icing sets. Cut into 1 1/2-inch squares.
Recipe Source:
Adapted from "Christmas Sweets," by Georgeanne Brennan (Chronicle, 2007).
E-mail the Food Section with recipe questions.
(Julia Ewan)
