Apricot Almond Bars

These bars are a four-layer project, and every layer earns its place. A buttery shortbread crust on the bottom, a spiced almond meringue topping baked until golden, a warm apricot glaze brushed on straight from the oven, and a final drizzle of melted chocolate to finish.

The almond topping is cooked over a double boiler before baking, which partially sets the egg whites and melts the sugar so the mixture spreads evenly over the crust. Cinnamon and freshly grated nutmeg give the almond layer a warm, aromatic quality that pairs naturally with the apricot glaze.

The apricot preserves get melted with water and strained through a fine sieve. This creates a smooth, glossy glaze that soaks into the warm almond topping and adds a fruity tartness. Brush it on immediately after the pan comes out of the oven while everything is still hot and absorbent.

Pro Tips

• Press the crust evenly across the entire jelly-roll pan. Thin spots overbake while thick spots stay doughy.
• Use a candy thermometer for the almond topping. Pulling it at 110°F (43°C) ensures the mixture is warm enough to spread but not cooked so much that it sets before you can work with it.
• Let the bars cool completely before cutting. The almond topping and chocolate both need to be fully set or the bars shatter.
• Line the pan with foil for easy removal and cleaner cuts.

Variations

• Use raspberry or strawberry preserves instead of apricot for a different fruit glaze.
• Swap the sliced almonds for chopped hazelnuts for a more European flavor.
• Skip the chocolate drizzle and dust with powdered sugar for a simpler presentation.