Apricot Jam Biscuits

    2 hours 55 minutes

    Wonderful apricot biscuits made in a pan and then cut into squares, almost like a pie. These are actually easier to make than normal biscuits!

    5 people made this

    Serves: 16 

    • DOUGH
    • 1 1/2 cups (185g) plain flour
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon salt
    • 140g butter
    • 1/2 cup (90g) brown sugar
    • 1 teaspoon ground cinnamon
    • 1 tablespoon lemon zest
    • 1 egg
    • 1 teaspoon vanilla essence
    • 1 cup finely chopped almonds
    • 1/4 cup chopped dried apricots
    • 1/2 cup apricot jam
    • 2 teaspoons lemon juice
    • GLAZE
    • 1 egg white
    • 2 tablespoons finely chopped almonds
    • 1 tablespoon white sugar

    Preparation:20min  ›  Cook:35min  ›  Extra time:2hours chilling  ›  Ready in:2hours55min 

    1. Sift together the flour, baking powder and salt; set aside. In a medium bowl cream together the butter, brown sugar and cinnamon until light and fluffy. Beat in the lemon zest, egg and vanilla.
    2. Mix in 1 cup of chopped almonds then stir in the sifted ingredients. Press 2/3 of the dough into the bottom of a baking paper lined 20cm square baking pan. Roll the remaining portion between two pieces of baking paper out to a 20cm square. Refrigerate all of the dough for at least 2 hours.
    3. While the dough is chilling place the apricots into a small saucepan with water to cover. Bring to a boil and cook for three minutes. Remove from heat and set aside to cool. Drain the excess liquid from the apricots and mix in the jam and lemon juice.
    4. Preheat oven to 180 degrees C. Spread the apricot filling evenly over the chilled crust leaving a 5mm border on edges. Cut the chilled square of dough into 1cm strips. Place the strips over the filling in a lattice design. Trim edges to fit and press the edges into the border. Brush the top with egg white then sprinkle with remaining chopped almonds and sugar.
    5. Bake for 15 to 20 minutes in the preheated oven until filling is bubbly and the crust is golden brown. Allow to cool completely before cutting into squares.

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    Reviews in English (3)


    I had a great time searching for a Linzer Cookie recipe, as I love the true nutty, lemony flavor and chewy texture of Linzertorte. This recipe really delivers and being a bar cookie saved me lots of time and effort in making individual rolled cookies. I had a difficult time handling the lattice crust on top, however. My strips kept falling apart. But overall this was an awesome treat.  -  27 Jul 2010  (Review from Allrecipes USA and Canada)


    Delish!!! I added sugar to the recipe!  -  21 Dec 2010  (Review from Allrecipes USA and Canada)


    I made this using raspberry jam for the filling. I mixed 1 1/2 Tbsp milk into the egg white for the glaze, mixing it with a fork; this makes it easier to brush on with a pastry brush while still giving a nice glaze to the dough. Using turbinado sugar for sprinkling on the dough (under glaze ingredients) bakes up well and adds a nice texture. Baking time was longer than suggested- about 23-25 minutes at 350 degrees.  -  11 Sep 2013  (Review from Allrecipes USA and Canada)