Our newton recipe is packed with apricot flavor and so tender and chewy; these tiny little morsels are a tea time favorite!
- Whisk together flours, baking powder, and salt. Set aside.
- Cream butter and brown sugar.
- Add egg and Vanilla. Scrape bowl after mixing.
- Add dry ingredients and mix just to combine. Dough will be sticky.
- Wrap dough in plastic and chill for 1 hour.
- In a food processor, pulse dried apricots for about 30 seconds until they are finely chopped.
- In a saucepan mix apricots, orange juice, zest, water and honey. Heat on medium until the liquid is absorbed, about 4 minutes.
- Return mix to food processor and add Apricot Compound. Process to form a paste, about 1 minute.
- Cool completely and then put into a piping bag.
- On a floured work surface, cut the chilled dough into thirds. Wrap two of the sections with plastic and return them to the refrigerator.
- Form the remaining section into a log about 2″ wide and 4″ long.
- With short side facing you, roll out a rectangle, about 4″ wide and 12″ long.
- Pipe filling down the center, about 1″ wide and ¼” thick.
- Using a bench scraper fold the dough to the center, then fold in the other side.
- Pat down and pinch together the seam to cover the filling and flatten slightly.
- Cut in half crosswise.
- With bench scraper, flip each piece over and onto a parchment-lined sheet pan, seam side down.
- Chill 30 minutes.
- Meanwhile, preheat oven to 350°F.
- Bake 15 – 20 minutes.
- Cut each bar crosswise into 4 pieces and cool.
- Repeat above steps with the remaining two sections of dough.
- Finished bars can be stored in an airtight container for up to 5 days.
- The filling can be made ahead and chilled for up to 5 days.
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