12 December 2007

Apricot-Pistachio Bars

-The Washington Post, December 12, 2007

* 16 tablespoons (2 sticks) plus 1 teaspoon unsalted butter, at room temperature
* • 1/2 cup sugar
* • 1/2 cup packed light brown sugar
* • 4 large eggs
* • 1 tablespoon finely grated orange zest
* • 1/2 teaspoon vanilla extract
* • 1 teaspoon apricot brandy (optional)
* • 1 1/4 cups flour
* • 1 teaspoon baking powder
* • 1/2 teaspoon baking soda
* • 1/2 teaspoon ground cardamom
* • 1/4 teaspoon ground mace
* • 2 cups coarsely chopped dried apricots
* • 1/2 cup dried currants
* • 1/2 cup coarsely chopped unsalted, lightly toasted pistachios

For the icing

* • 1 1/2 cups confectioners' sugar
* • 2 to 3 tablespoons freshly squeezed orange juice

Directions:

Preheat the oven to 350 degrees. Lightly grease a 10-by-15-inch baking pan with 1 teaspoon of the butter.

For the dough: Combine the remaining 2 sticks of butter and the sugars in the large bowl of a stand mixer or a hand-held electric mixer; beat on medium speed for several minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the orange zest, vanilla extract and apricot brandy, if using; beat to mix well.

Combine the flour, baking powder, baking soda, cardamom, mace, apricots, currants and pistachios in a medium bowl, stirring to mix well. Use a spatula to stir the flour-spices mixture into the butter-sugar mixture and blend well. Spread the batter evenly in the pan and bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for about 15 minutes.

For the icing: Combine the confectioners' sugar and orange juice in a large bowl and whisk to a medium-firm consistency. Spread over the still-warm, uncut bars in the pan and let stand until the icing sets. Cut into 1 1/2-inch squares.

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