Apple Butter Shortbread Bar
This recipe features our Grade A Maple Syrup and our No Sugar Added Organic Apple Butter.
All Bell-View products used are linked below.
INGREDIENTS:
Shortbread:
1 ½ cup all-purpose flour
1 cup almond flour
1 tsp. kosher salt
2 sticks unsalted butter, softened
1 ½ cup powdered sugar
1 large egg
1 tsp. vanilla
Filling:
6oz. Bell-View’s Organic No Sugar Added Apple Butter
1oz. light brown sugar
1-2oz. pecans
Glaze:
¾ cup powdered sugar
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. cloves
2 tbsp. unsalted butter, melted
1 tbsp. Bell-View Grade A Maple Syrup
1–2 tbsp. milk, room temp
DIRECTIONS:
Preheat oven to 325F and line an 8x8 baking dish with parchment paper and coat with nonstick spray.
In a medium bowl, add all dry ingredients and set aside.
In a large bowl, add all wet ingredients and mix with hand mixer. Using a low speed, slowly incorporate dry ingredients to wet. Use a low speed.
Once well combined, transfer the mixture to a food scale to weigh the entire shortbread dough. Divide the dough in half and add one half of dough to the bottom of the greased, lined 8x8 dish.
Once spread out and smoothed, take the other half of shortbread dough and spread out on a piece of parchment paper (if it breaks a part, this is okay as we will smooth before baking).
Take apple butter and spread over shortbread dough. Then sprinkle brown sugar over it. Then add the desired amount of pecans to the top of the apple butter layer.
Once filling is to your liking, add top layer of shortbread over top. Smooth out dough as much as possible. Bake for 45 minutes.
Once baked, let cool for 20 minutes and place in freezer to set.
While setting, mix all ingredients for the glaze in a small bowl.
Once shortbread is completely set, apply glaze to the top of the shortbread.
Serve cold