Easy Apricot Almond Bars With Almond Paste

These easy apricot almond bars are packed with chewy almond paste, buttery layers, and a sweet apricot filling. Just one bowl, no fuss!

You know I love a recipe that’s as simple to make as it is gorgeous to serve—and these Apricot Almond Bars check every box.

They’re buttery, jammy, chewy (thank you, almond paste), and come together with a handful of ingredients, many of which you probably have in your kitchen. And if you’ve never baked with almond paste before? This is the place to start.

These bars are just the right balance of sweet and tart, with the apricot preserves adding a little shine and brightness that make them ideal for summer snacking, gifting, or bringing to your next get-together.

Why You’ll Love These Apricot Almond Bars

• One bowl, no fuss – The batter comes together in one bowl with just a hand mixer.

• Packed with almond flavor – Almond paste adds richness and texture you can’t get from extract alone.

• Customizable – Swap the apricot for raspberry or cherry jam if you like.

• No chilling, rolling, or fussing – Just layer, bake, and go.

• Perfect for gifting or make-ahead desserts – They hold up beautifully for days (if they last that long).

Ingredients You’ll Need

You probably have most of these on hand already:

• Granulated sugar

• Almond paste – Not marzipan! Almond paste is less sweet and softer.

• Unsalted butter – Room temperature helps everything blend smoothly.

• Egg + vanilla extract – Standard baking MVPs.

• All-purpose flour, baking powder, and kosher salt – Just the basics.

• Apricot preserves – Choose a good quality one for maximum flavor.

How to Make Apricot Almond Bars

Preheat your oven to 350°F. Line a 9 x 5 loaf pan with parchment paper, leaving an overhang on the short sides (this makes removing the bars super easy).

In a large bowl, place crumbled almond paste and sugar, and beat until combined and crumbly.

Add the butter and beat again. Then add the egg and vanilla and beat till smooth.

Finally, beat in the flour, baking powder and salt.

Spread 2/3 of the batter into your prepared pan with a small angled spatula. It’s sticky, so don’t worry if it doesn’t look perfect.

Spoon the apricot preserves over the base and gently spread. 

Then dollop the rest of the batter over the top—it won’t fully cover the jam, and that’s okay!

Bake for about 25 minutes, or until golden brown. Let cool in the pan, then lift out using the parchment sling and slice into 8 bars.

Let me know if you try this recipe!

Easy Apricot Almond Bars

sherisilver

These easy apricot almond bars are packed with chewy almond paste, buttery layers, and a sweet apricot filling. Just one bowl, no fuss!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dessert

Servings 8 bars

Calories 213 kcal

Equipment

• 9 x 5 loaf pan
• parchment paper
• hand mixer
• small angled spatula
• wire cooling rack

Ingredients

  

1x2x3x

• 1/4 cup granulated sugar
• 4 ounces almond paste, crumbled, about 1/2 cup
• 1/4 cup unsalted butter, at room temperature
• 1 large egg, at room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• pinch of kosher salt
• 1/2 cup apricot preserves

Instructions

 

• Preheat the oven to 350°F. Line a 9 x 5 loaf pan with parchment paper, leaving an overhang on the short sides.
• Place the sugar and almond paste in a large bowl. Beat until the mixture is crumbly. Add the butter and beat again. Add the egg and vanilla; beat to blend. Add the flour, baking powder, and salt; beat once more.
• Spread 2/3 of the batter in the pan. Top with the preserves. Dollop the remaining batter over the top.
• Bake until golden brown, about 25 minutes. Cool in the pan, then lift out and cut into 8 bars.

Nutrition

Serving: 1gCalories: 213kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 36mgSodium: 29mgPotassium: 74mgFiber: 1gSugar: 18gVitamin A: 237IUVitamin C: 1mgCalcium: 41mgIron: 1mg

Keywords almond paste, almond paste dessert, apricots, bar cookies, cookies, jam

did you make this recipe?tag @sherisilver on instagram!

FAQs & Tips

Can I use marzipan instead of almond paste?
Not recommended—marzipan is sweeter and more candy-like. Stick with almond paste for the best texture and flavor.

What other jam flavors work here?
Try raspberry, sour cherry, or fig preserves for a twist.

Do these freeze well?
Yes! Wrap tightly and freeze for up to 1 month. Thaw at room temperature.

Can I double the recipe?
Absolutely—double everything and bake in a 9″ x 9″ square pan for the same amount of time.

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About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

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