Harissa Apricot Almond Bars
The fruit and spice of the harissa apricot topping make the flavor of these chewy bars made with defatted almond flour really pop. This recipe was developed by Chef Rob Corliss of All Things Epicurean.
Featuring Almond Board of California
Ingredients
450 g | Almond Flour , Blanched | |
225 g | Almond Flour, Blanched, High Protein (defatted) | |
450 g | Granulated Sugar | |
15 g | Baking Powder | |
10 g | Sea Salt | |
450 g | butter, Unsalted, Cold, Large-Sized Chunks | |
250 g | Whole/Large-Size Egg, Fresh | |
28 g | Egg White | |
5 g | Almond Extract, Pure | |
100 g | Harissa Paste, Prepared | |
510 g | Apricot Preserves, Prepared | |
110 g | Almonds, Natural, Sliced, Toasted | |