Apricot-orange shortbread cake with almonds
6 servings
30 minutes
Apricot-orange almond shortcake is a delightful dessert infused with the aromas of the southern sun. The crumbly and delicate shortcake base conceals a subtle almond flavor that harmonizes with the bright sweet-sourness of apricot jam. A light hint of orange liqueur adds a special sophistication to the pastry, making it an ideal choice for refined tea parties or festive gatherings. This dessert resonates with European baking traditions where almonds and fruit fillings have long been popular. It suits both cozy home evenings and elegant receptions. Crispy almond flakes complete the composition, adding exquisite texture and nutty depth of flavor. In every bite—an ideal balance of sweetness, fragility, and richness.
1
Preheat the oven to 160 degrees. Grease a rectangular dish with butter and line it with parchment. Also grease the top with butter. Mix the jam and orange liqueur in a small bowl.
- Apricot jam: 1 glass
- Orange liqueur: 3 tablespoons
2
Using a mixer, beat the softened butter and sugar. Add almond extract, then flour and salt. Mix well. Transfer 1 cup of dough to another bowl and add almond paste, mixing well by hand. Add half of the almond flakes.
- Butter: 240 g
- Sugar: 0.8 glass
- Almond extract: 1 teaspoon
- Wheat flour: 2 glasss
- Salt: 0.3 teaspoon
- Almond paste: 0.3 glass
- Flaked almonds: 60 g
3
Place the remaining dough in the prepared mold and smooth it out. Spread apricot jam on top and sprinkle with almond mixture using your hands. Sprinkle with almond flakes and gently press everything down.
- Apricot jam: 1 glass
- Almond paste: 0.3 glass
- Flaked almonds: 60 g
4
Bake the dessert for about 1 hour, until the top layer is golden. Cool in the mold and transfer to a plate. Cut into 32 long rectangles.
