APRICOT ALMOND BUTTER BLONDIES
Prep: 15 min | Bake: 22 min | Yield: 16 bars
1/3 cup Longo’s Butter, softened
1/2 cup packed light brown sugar
2 tbsp Longo’s Pure Liquid Honey or Longo’s Signature Maple Syrup
3/4 cup Longo’s Signature 100% All Natural Smooth Almond Butter
1 tsp vanilla
1 cup Longo’s Millet or Coconut Flour
1/2 tsp each baking soda and baking powder
1/4 tsp salt
1/2 cup diced Longo’s Dried Apricots
1/2 cup Longo's Slivered Almonds
Beat butter, sugar and honey in large bowl until well combined. Beat in egg until smooth, then almond butter and vanilla.
Whisk together flour, baking soda, baking powder and salt. Stir into butter mixture followed by apricots and almonds.
Spread evenly onto parchment-paper-lined 8-inch metal baking pan. Bake in preheated 3500F oven for about 22 minutes until golden brown and a tester inserted in the centre comes out clean. Let cool on rack for at least 30 minutes before cutting into bars.