Apricot Almond Shortbread Bars Pressure Cooker Recipe
These pressure cooker bars feature a rich almond shortbread crust and sweet apricot filling, coming together quickly and deliciously with buttery perfection.
Equipment
- 1 Mixing bowl Large
- 1 13 x 9-inch baking pan greased
- 1 Pressure cooker or oven alternative
Ingredients
Main Ingredients
- 2 cups melted butter
- 1 ½ cups sugar
- ½ teaspoon salt
- 4 cups all-purpose flour
- 2 teaspoons almond extract
- 1 jar apricot preserves 18 oz.
- 1 package almond paste 7-8 oz
Instructions
Instructions
- Melt the butter and let it cool slightly.
- In a large bowl, combine melted butter, sugar, salt, and almond extract. Stir until smooth.
- Slowly add flour and mix until a dough forms.
- Set aside about 2 cups of dough. Press remaining dough into a greased 13 x 9-inch pan.
- Warm the apricot preserves and spread over the dough layer.
- Grate or crumble almond paste evenly over the preserves.
- Crumble the remaining dough over top as a topping layer.
- Pressure cook (or bake) for 30 minutes until golden. Cool completely before slicing.
- Loosen edges with a knife before bars are fully set. Store cooled bars airtight or freeze as needed.
Notes
Use real butter and Solo almond paste (not filling) for best texture and flavor. These bars freeze well. Cutting warm helps with easy slicing.