Thursday, February 19, 2009

AMARETTI, APRICOT JAM & COCONUT BARS

I can never resist the call for baking bars (also known as slices or squares, depending on the countries) and always feel very tempted by any recipe which's title contains this magical word...

Already, when I was a child, during my holidays in England (in Derbyshire/at my grandparents), I remember that I offen ordered slices (flapjacks, caramel nut crunch, chocolate topped crunchy slices, nanaimo bars, etc...) whenever we went ou for tea. Their promising looks, crunchiness, gooeyness, fudginess and lusciously comforting richness really spoke to me. Even nowadays, as a grown-up with matured tastes, I still feel that same uncontrolable attraction to this regressive treat!

This weekend, as I was browsing through my diverse cookbooks in search of something to bake. I had only one word in mind: bars. I absolutely had to fulfill this craving, so, I decided to choose a no-fuss recipe that would be made within no time at all, but which would still have that oomph factor that I ached for. And these "Amaretti, Apricot Jam & Coconut Bars" were exactly what I was looking for...

Contrarily to other bars, these dainty "Amaretti, Apricot Jam & Coconut Bars" are not too caloric (neither are they light) or overly sweet, nonetheless, they are as scrumptious and enjoyable as the "dirtier" (understand "luxurious" and "hearty") versions.

With their three layers as well as their divine, yet somewhat old-fashioned flavor combination, these bars are real crowd pleasers. The buttery vanilla shortbread cake layer pairs wonderfully well with the perky apricot aroma of the second layer as well as with the exquisite taste of the almond-coconut layer.

The kind of sweet treat that is perfect for any occasion

~ Amaretti, Apricot Jam & Coconut Bars ~
Recipe taken from The Australian Woman's Weekly "Cakes & Slices" cookbook and adapted by Rosa @ Rosa's yummy Yums 2009.

Ingredients for the "Shortbread":
90g (3/4 stick) Unsalted butter
1/2 Cup (105g) castor sugar
1/2 Tsp Pure vanilla extract
1 Big egg (~70g)
1 Cup (127.5g) Plain flour, sifted
1/3 Tsp Baking powder
1/2 Tsp Salt
1/2 Cup (180g) Homemade apricot jam
Ingredients for the "Topping":
2 Big eggs (~70g)
1/3 Cup (70g) Castor sugar
1/2 Tsp Almond essence
1 Cup (120g) Unsweetened, grated coconut
1 Cup (160g) Ground almonds

Method for the "Shortbread":
1. Preheat the oven to 180° C (350° F).
2. Grease a 20x20cm (8x8 inches) pan.
3. In a medium bowl, combine the flour, baking powder and salt.
4. Cream the butter together with the sugar, until pale in color and fluffy.
5. Add the egg and vanilla, and incorporate well.
6. then, incorporate the flour mixture in two batches.
7. With the help of a spatula, spread the batter/pastry evenly over the base of the prepared pan, then spread the jam over the batter/pastry.
Method for the "Topping":
8. In a medium bowl, beat the eggs with a fork, add
the almond essence, then beat in the sugar, coconut and almonds.
9. Spread the topping evenly over the jam.
10. Bake for 35 minutes.

11. Let cool and a rack, in the pan.

Remarks:
If you wish, you may sustitute any jam (raspberry, str
awberry, mango, passion fruit, etc...) for apricot jam and use 2 cups grated coconut instead of the 1 cup grated coconut and 1 cup ground almonds mentioned in the recipe, or replace the castor sugar by light brown sugar.
These bars keep for up to 4 days.

Serving suggestions:
Enjoy at any time of the day and night and serve on any occasion!

See my other bar recipes here.

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~ Barres A La Confiture d'Abricot, A La Noix de Coco et Aux Amandes ~
Recette tirée du livre "Cakes & Slices" de The Australian Woman's Weekly et adaptée par Rosa @ Rosa's yummy Yums 2009.

Ingrédients pour la "Pâte Sablée":
90g de Beurre non-salé
1/2 Tasse (105g) de Sucre cristallisé
1/2 CC d'Extrait de vanille pure
1 Gros oeuf (~70g)
1 Tasse (127.5g) de Farine blanche/fleur, tamisée 1/3 CC de Poudre à lever/cake
1/2 CC de Sel
1/2 Tasse (180g) de Confiture d'abricot maison
Ingrédients pour la "Couche A l'Amande Amère Et A La Noix De Coco":
2 Gros oeufs (~70g)
1/3 Tasse (70g) de Sucre cristallisé
1/2 CC d'Essence d'amande
1 Tasse (120g) de Noix de coco rapée
1 Tasse (160g) d'Amandes moulues

Méthode pour la "Pâte Sablée":
1. Préchauffer le four à 180° C (350° F).
2. Graisser une plaque de 20x20cm (8x8 inches).
3. Dans un bol moyen, mélanger ensemble la farine, la poudre à lever et le sel.
4. Battre le beurre en pommade avec le sucre.
5. Ajouter l'oeuf et l'extrait de vanille. Bien battre afin d'obtenir un mélange homogène.
6. Incorporer délicatement le mélange farine/poudre à lever/sel en deux temps.
7. A l'aide d'une maryse, étaler la pâte sur le fond du moule de mannière égale, puis étaler la confiture sur la pâte.
Méthode pour la "Couche A l'Amande Amère Et A La Noix De Coco":
8. Dans un bol moyen, battre les oeufs avec une fourchette, ajouter l'essence d'amande et incorporer le sucre, la noix de coco ainsi que les amandes moulues.
9. Etaler ce mélange sur la confiture.
10. Cuire pendant 35 minutes.
11. Laisser refroidir sur une grille, dans le moule.


Remarques:
Si vous le désirez, vous pouvez tout à fait remplacer la confiture d'abricot par tout autre confiture de votre choix (framboise, fraise, mangue, fruits de la passion, etc...) et utiliser 2 tasses de noix de coco rapée au lieu de la tasse de noix de coco et la tasse d'amandes moulues, ou remplacer le sucre cristallisé par du sucre brun clair.
ces barres peuvent être gardées 4 jours.

Idées de présentation:
A déguster à toute heure de la journée ou de la nuit et en toute circonstances!

Pour consulter mes autres recettes de barres, clicker ici.

87 comments:

  1. What a delicious treat Rosa, some treats are just bring back memory of childhood.
    Cheers,
    Elra

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  2. Ces barres me ravissent , l'abricot avec la noix de coco , ça doit etre un super mélange de saveurs en bouche !

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  3. Ohhh délice des délices, tout ce que j'aime... C'est absolument superbe !!! Grosses bises très neigeuses en ce moment !!

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  4. excellent ces carrés : j'adore la couche coco/amandes amère !

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  5. Dis-moi... par quoi je remplace la noix de coco?

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  6. Absolutely delicious Rosa! I too love all bars and slices...flapjacks are a real favourite!

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  7. Just reading the ingridients itself i am drooling here.
    Wish i had a piece with mt coffee.

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  8. MAMINA: Tu peux la remplacer par des amandes moulues ou n'importe quelle noix moulue...

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  9. Rosa,

    Ces barres sont à croquer ! Cela tombe bien ;-) ! Je ne connaissais pas ce type de dessert, un manque vite rattrapé ! Merci Rosa !

    Bises,

    Miette

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  10. Ces barres feraient bien ma pause café. J'ai une confiture extra qui devrait bien aller avec...

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  11. Ces barres doivent être divines, et les parfums j'adore..!
    Bises

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  12. ..bon matin Rosa!!

    ..je te pique une non deux tites barres d'accord??..quelle beau mélange de saveurs!!!

    ~nancy

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  13. Une belle association de saveurs qui me plait beaucoup !
    Bisous, Doria

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  14. Quelles Merveilles ces petites barres Rosa:)) Dommage que tu demeure pas à côté de chez moi... lol!!

    Bon jeudi à toi ma belle:) xxx

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  15. Des barres remplies de goût.
    Mmmmmm! quelles doivent être bonnes.
    :)

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  16. Ils ont un cote enneige, c'est expres?

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  17. do you think england influenced you a lot in loving food?

    i think my brother would like these, im gong to send this to him, and i will write you a real email soon!

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  18. These flavors sound so wonderful together!

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  19. Une merveille ces petites barres!
    Bises!

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  20. These look delicious! Someone just gave me a 3 lb bag of almonds, so I've been looking for almond recipes to try.

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  21. Ca fait longtemps que j'en ai fais des barres et celles ci me font de l'oeil! Un delice Rosa!

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  22. Ah, those bars look just heavenly! Love the amaretti flavor! Yum!

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  23. Lovely! All three, coconut, apricot and almond, are among my favorite flavours.

    Greetings,
    Tiina

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  24. The texture of these looks amazing!

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  25. JESSICA: Yes, England has influenced me a lot... I hope your brother will like them! Looking forwards to hearing from you very soon ;-P!

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  26. I must say I have memories of a lemon bar I've eaten long ago !! I'll have to try these !!

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  27. What a sweet treats...I've the same fondness about these delectable bars. So delicious Rosa!!

    A big stumble at stumbleupon site :)

    Cheers,
    Gera

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  28. The topping sounds amazing with almond essence and coconut. But then again, the cookie portion with apricot jam...out of this world! Bravo on these bars.

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  29. Normally when I see bars, they arelemom. This is fantastuic change. What wonderful flavor combos.

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  30. Hi Rosa
    Loved your introduction.
    Beautiful bars, like heaven x

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  31. I love everything about these bars! They look heavenly!

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  32. I want this for dessert -- NOW! ;)

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  33. I can imagine enjoying this treat with Earl Grey tea!

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  34. Sounds absolutely delicious, Rosa!

    (Sigh)...but I'm sick again (with something different this time! My guards must have been low, for me to get sick twice in such little time). I must be paying for those last 20 years I haven't had a glimpse of microbe feasting in my system! LOL

    How I wish I could have one of those... you should consider catering, Rosa.

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  35. Wow! I bet these taste incredible! I am a huge bar fan, and I don't think that anyone could go wrong with these little beauties! Yum!

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  36. ouaw! ça à l'air tellement bon! comment résister à ces gourmandises! huum j'imagine le goût!

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  37. Dommage que cela ait l'air si compliqué à faire...

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  38. Grande tentazione non c'e che dire!!!!
    aromi e profumi primaverili!
    Merci beaucoup.
    Baci

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  39. They look wonderful! So light and decadent at the same time.

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  40. La g o u r m a n d e !!!!!
    corinne

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  41. Bonsoir Rosa!
    Elles sont magnifiques ces barres et les photos toujours de très grande qualité
    iza:)

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  42. QUEL MELANGE DE SAVEURS!
    Je trouve cette recette tout simplement génial, bravo!

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  43. Rosa, this looks stunning and can't wait to try. I love coconut!

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  44. Une recette qui me plait bien et qui est à ma portée . J'ai du mal avec certaines préparations. Je vais tester dans les prochains jours. Merci Rosa
    Bises

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  45. They look so pretty and delicious! Wonderful flavours combination.

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  46. Our mouths are watering. That looks soooo good.

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  47. Coconuts, almonds, and apricots sound so pleasing together!

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  48. What a lovely recipe! Definitely a "must copy."

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  49. Très joli recette qui doit être fort délicieuse et la photo est magnifique,,,Bon week-end!

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  50. Encore une belle gourmandise chez toi! J'adore ce genre de choses.

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  51. What a lovely combination of ingredients.

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  52. Ces deux couches me laissent un goût d'envie !!!!

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  53. Mmmm, those look divine, and indeed perfect for afternoon tea! I would think they would go especially well with a nice jasmine tea, or Earl Grey.

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  54. Sympa ces petits barres ... dommage que mon chéri n'aime pas l'amande amère ...

    mais bon rien ne m'empèche de te chiper la recette et de la faire pour moi !!!

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  55. Those look so good!! Almond, apricot and coconut sounds like an amazing combo. I really like that thick topping.

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  56. I can't think of anything better than apricot and coconut! These sound heavenly!

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  57. Je retiens ta suggestion, tout noix de coco et confiture passion, mais là ça ne durera pas 4 jours !

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  58. Hi! This is such a good combination of flavors! Love it!

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  59. Très gourmandes et tout à fait à mon goût ! c'est une très bonne idée

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  60. tout un programme que ces barres !
    des couleurs douces et des ingrédients bien savoureux : à déguster sans complexe
    bon dimanche

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  61. Bien tentante cette recette , belle opportunité que celle des différentes confitures
    Bonne semaine et merci pour la recette
    A+SACHA

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  62. I would totally love these! Love this combo!

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  63. oh my heavens, I think I am going to have to make a little of this! YUM YUMMY!!!!

    Thanks so much for sharing!

    eila

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  64. ravie de te lire
    j'ai trouvé ton blog via la gourmande Colette de Martinique.. hi hi...

    très bonne idée english/français...
    j'ai eu peur quand j'ai commencé à lire ton blog, mon anglais est si... "rotten "... rires...

    Bon dimanche
    Sissi

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  65. Elles ont l'air délicieuses ces barres et elles sont très jolies
    j'aime beaucoup les photos du marché de la ferme à veyrier

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  66. These look so delicious. Sounds pretty healthy too!!!

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  67. Il est difficile de rester de marbre devant cette gourmandise Rosa

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  68. Super jolis comme d'habitude. Ils m'ont l'air moelleux avec deux jolies textures. J'adore !

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  69. These look so delicate and tasty. Great job!

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  70. Leave it to you, Rosa, to come up with a sophisticated version of a bar which still retains its old fashioned appeal, yet adds new richness and flavor to the mix! This looks wonderful, and has three perfect layers of deliciousness...I could sure go for a slice right now! :-)

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  71. Apricot and Amaretti are perfect but coconut too??? GORGEOUS!

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  72. I just love sweets that bring me back to childhood, they are the best! Your bars look so delicious! The flavor combination is great, I just love coconut so much!

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  73. I'm the same as you - I can't resist a good cookie bar!

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  74. Je me vois bien me relever la nuit pour en "boulotter" une petite part!
    Bises

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  75. des petits carrés gourmands à souhait !! Et des photos toutes douces !!

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  76. Oh la la quelle mélange de reve .... j'en veux ... oh oui j'en veux .....

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