Apricot pistachio squares from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • kari500 on July 25, 2020

    Made with peaches (about 2 and a half) since I have a ton of them, and almonds since I don’t have pistachios. Used vanilla and bourbon, and added some cardamom. Didn’t glaze. Absolutely delicious.

  • mindyb on August 05, 2019

    These were excellent and easy. Used a hybrid plum/apricot that they were selling at Trader Joe's (sweet and excellent) and vanilla instead of almond extract. Otherwise made as written. Would be easy to riff off this and use other nuts and other fruits.

  • joanhuguet on August 05, 2019

    Made to use up a pound of apricots leftover from jam making. Very buttery and not too sweet. Could use other nuts or soft fruits.

  • Lepa on June 06, 2018

    I have been anxiously awaiting apricot season since I bought this book because I wanted to try this recipe. I was not disappointed. This bar is not too sweet and the buttery crust is perfect. My younger son didn't like the tartness of the apricots. Next time I will add the apricot jam glaze or sprinkle some sugar on top to make it slightly sweeter (even if I think it is perfect as written). I also might add some cardamom or try toasting the pistachios before grinding them to boost the flavor.

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