Apricot And Almond Slice Recipes

Steps:

• Preheat oven to 180°C Grease a 3cm-deep, 17cm x 28cm (base) slab pan and line with baking paper
• Using an electric mixer, beat butter, sugar and eggs in a bowl until well combined. Stir in almond meal and flour. Mix well.
• Spread mixture into slab pan.
• Place apricots, cut side up, on top, pressing in slightly.
• Bake slice for 18 to 20 minutes or until a skewer inserted into the centre comes out clean.
• Place jam in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 30 to 40 seconds or until warm. Brush warm jam over hot slice.
• Cool completely in pan. Cut into 12 pieces.
• Stores in an airtight container in the refrigerator for up to 5 days. Serve at room temperature.

Steps:

• Sprinkle chicken with salt and pepper. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15 minutes. , In a small bowl, combine the preserves, broth and mustard. Pour over chicken; sprinkle with almonds. Bake 15-20 minutes longer or until chicken juices run clear.

Steps:

• Preheat the oven to 180C/350F/Gas 4, Oil a 20.5 cm square tin and line with non-stick baking paper.
• Sprinkle the sugar and the flaked almonds over the paper, then arrange the apricot halves cut side down on top.
• Cream the butter and sugar together in a large bowl until light and fluffy.
• Gradually beat the eggs into the butter mixture, adding a spoonful of flour after each addition of egg.
• When all the eggs have been added stir in the remaining flour and ground almonds and mix thoroughly.
• Add the almond essence and the dried apricots and stir well.
• Spoon the mixture into the prepared tin, taking care not to dislodge the apricot halves. Bake in the preheated oven for 1 hour, or until golden and firm to touch.
• Remove from the oven and allow to cool slightly for 15-20 minutes. Turn out carefully, discard the lining paper and transfer to a serving dish. Pour the honey over the top of the cake, sprinkle on the toasted almonds and serve.