Apricot Rosemary Bars


Any woman who quotes Henri Nouwen and builds her blog around his wise words, is a friend of ours.  Henri stated, “hospitality might evoke the image of soft sweet kindness, tea parties, bland conversations and a general atmosphere of coziness…but…if there is any concept worth restoring to its original depth and evocative potential, it is the concept of hospitality.” We couldn’t agree more!  Kamille from Redeeming The Table, not only shared delicious recipes but takes the time to make every guest feel welcomed.  We are honored to have her join us at our table today.

We are busy baking away and would love to add a few more recipes to our link up.  Will you share your favorite recipe HERE? Thank you!~ Chris Ann & Kristin


When I discovered LoveFeastTable, I found myself nodding my head in agreement with Kristin & Chris Ann’s heart & vision, especially with their heart of simply encouraging us to simply ‘come’ to the table.  So, when I received an invitation to share a cookie recipe at their table from my table to your table, I was honored to say the least.  This rhythm of feasting at the table is quintessential in my home, especially when celebration times ensue.  The holidays provide wonderful opportunity for these types of gatherings, where platters of cookies naturally appear.

I have always been smitten over cookie making during the holidays, recalling my junior high days of heating up sugar to 236 degrees for fudge, using the spritzer & rolling pecan butter dough in powdered sugar.  My mom & I would drop off the assortment of cookies to friends homes, where we would surely be invited in for a while.  It was those young encounters of sharing life with sweet treats around the table, which left an imprint on my being.  Now, decades later, I still find myself creating in the kitchen, in order to pass this gift to my girls & others.

Over the past year, I have branched out into a new arena of baking, which avoids grains, legumes, most dairy & refined sugars.  You might think it next to impossible to create anything with those limitations; but, I would wager to say, my Apricot Rosemary Bars prove otherwise.  The buttery, rosemary scented shortbread crust melded with the tangy, slightly sweet apricot puree, which is topped with a pecan crumb.  This makes for one party in your mouth.


Apricot Rosemary Bars

This recipe is inspired from Baked Explorations by Matt Lewis and Renato Poliafito.  I have revamped quite a bit from the original; however, the spirit of the original is still fully in this recipe.  I used Honeyville Blanched Almond flour.  I also used California dried apricots and not the typical, sweeter ones you find, which are a product of Turkey.  Opt out of the product of Turkey and find the California ones, which are a bit more tart and a beautiful, bright orange (Trader Joes carries them).

For the rosemary shortbread dough:

6 tablespoons unsalted butter, cubed, chilled
6 Tb coconut oil
1/3 cup + 2 Tb (140g) raw clover honey
1/2 teaspoon salt
1 teaspoon vanilla extract
grated zest of half a lemon
1 1/2 teaspoons finely chopped fresh rosemary
3 cups (250g) almond flour
1 egg yolk

For the apricot filling:

2 cups (8 ounces, 230g) California dried apricots (not from Turkey)
1 1/2 cups (375ml) water
3 tablespoons (60g) honey
pinch of salt

For the crumb topping:

1 cup (85g) almond flour
1 Tb raw clover honey
1/3 cup (40g) pecans chopped
pinch of salt
2 tablespoons unsalted butter, cubed, chilled


1. Preheat oven to 350.  Line a 9-inch (23cm) square pan with parchment paper, leaving an overhang on two sides of the pan.

2. Make the rosemary dough by creaming the butter & coconut oil for about 1 minute, or until it’s fluffy & creamy.  Add the egg yolk and mix just till combined. Add the salt, vanilla, lemon zest, and rosemary, then add the 3 cups almond flour, mixing until the dough is smooth and all the ingredients combined.  The dough will be more sticky, but not wet.

3. Transfer the dough to the prepared baking pan and pat it flat into the bottom of the pan. Spreading it evenly with a rubber spatula.  (if you want to refrigerate for 30 minutes you can; however, I did not and it was fine.)

(No need to wash the mixer bowl; you can use it as is for the crumb topping in step #7.)

4. Bake the rosemary shortbread for 30 minutes, until golden brown. Once baked, let the shortbread cool to room temperature.

5. Make the apricot filling by combining the apricots, water, honey, and a pinch of salt in a medium saucepan. Simmer over low heat for about 45 minutes, or until all the liquid has just about been absorbed. Let cool for a few minutes, stirring, then puree in a food processor until smooth.

6. Make the crumb topping by mixing together the 1 cup (85g) almond flour, honey, pecans, salt, and butter in the bowl of the stand mixer, with the paddle attachment, until the mixture just barely starts clumping together.

7. Spread the apricot filling over the shortbread in the pan evenly, then top with the crumb topping and bake for 25 minutes, until the topping is browned.

8. Remove from oven and let bars cool completely in pan.

To slice, lift the bars out of the pan by grasping the edges of the parchment paper. Slice into squares.


Thank you to Kamille from Redeeming the Table for sharing your Apricot Rosemary Bar recipe at our table! ~Chris Ann & Kristin


Kamille Scellick passionately believes that gathering around the table is where the body, mind & soul will be nourished. It’s around the table where you’re sure to find her on any given day…eating, talking, listening & sharing life with her husband & two girls. You can find her sharing stories, hospitality & food with friend & stranger at her blog, Redeeming the Table. You’re invited to pull up a chair & sup with her.