Apricot-Cardamon Bars & Apricot Icing

If you’ve ever wondered what cardamom can do for a fruit bar, this is the answer. Ground cardamom brings a floral, slightly spiced warmth to these apricot bars that’s distinctly different from the usual cinnamon route. The pairing with apricot, which has its own honeyed, slightly tart fragrance, is genuinely good.

The batter gets its apricot flavor from two sources: half a cup of apricot nectar in the wet ingredients and half a cup of finely snipped dried apricots folded in at the end. Unsweetened applesauce and just two tablespoons of oil keep the fat minimal without sacrificing tenderness.

After baking and cooling, a simple icing of powdered sugar and apricot nectar gets drizzled over the top. It sets thin and glossy, adding sweetness without making these feel heavy.

Cut into 24 bars. Works well for afternoon tea, bake sales, or keeping in the freezer.

Kitchen Tips

• Use scissors to snip the dried apricots directly into the bowl. Chopping dried fruit on a board gets sticky; scissors are cleaner and faster.
• Stir the batter only until the dry ingredients disappear. Overworked batter tightens up and makes dense bars.
• Let the bars cool fully before drizzling. Warm bars absorb the icing rather than letting it set on top.
• Ground cloves can substitute for cardamom at half the quantity if that’s what you have.

Variations

• Orange version: Use orange juice in place of apricot nectar throughout for a brighter, more citrus-forward flavor profile.
• Add almonds: Scatter 2 tablespoons of sliced almonds over the batter before baking for crunch and a natural complement to the apricot flavor.