“Apricot Almond Skillet Shortbread”

I so enjoy foods that can serve as both breakfast and dessert. Breakfast cookie recipes are found all over the internet yet I haven’t tried a recipe. I’ll have to put those babies on my to-do list which keeps getting longer by the day. Amazing, right? So, some mornings especially during the week breakfast tends to be simple as you’re running out the door. While on the weekends we may want something more substantial or something out of the extraordinary like my Apricot Almond Skillet Shortbread.

Apricot Almond Skillet Shortbread

This shortbread is fantastic with a cup of coffee or tea not to mention a great dessert on game day. Top with vanilla ice cream while the shortbread is still warm. It’s delicious. The combination of dried apricots and sliced almonds is magical. A little crunch of nuts and the chewy texture of dried fruit. Fresh fruit is too moist to use in this recipe. The shortbread is also great without the dried fruit yet increase the amount of nuts in the recipe and bake a bit longer for good results.Totally irresistible…

Apricot Almond Skillet Shortbread

I am a lover of shortbread of any kind whether cookies or a bit softer in texture. This recipe is the base for many ideas and using favorite dried fruits and nuts. Let your imagination run wild and see what you can create in your own kitchen. You’ll still have the same buttery shortbread for yourself and whoever you serve it to.

Apricot Almond Skillet Shortbread

Don’t forget the Turbinado sugar sprinkle on top. The crunch of sugar is shall we say the icing on the cake. Don’t leave it out of the recipe. Now, if you’re looking for something breakfast/brunch or dessert like, give this recipe a try. I bet you place this recipe where you’ll be able to find it quickly and use more often than you think. Try sharing it with coworkers one morning. They will love you for it. Have a great weekend and go BEARS!

Apricot Almond Skillet Shortbread

3/4 cup salted butter, melted (Kerrygold brand)

1 1/2 cups granulated sugar

2 large eggs

1 t. pure vanilla extract

1 T. grated lemon zest

1 cup chopped dried apricots

1/2 cup sliced almonds

1 1/2 cups unbleached all-purpose flour

1/4 t. kosher salt

2 T. Turbinado sugar, for sprinkling

Heat oven to 350 degrees. In a medium microwave-safe bowl, melt butter. Stir in sugar, eggs, vanilla, and lemon zest and mix until well combined.

In a large mixing bowl, combine apricots, almonds, flour, and salt and add wet ingredients to dry ingredients, stirring until just combined.

Butter and line bottom of 10-inch cast iron skillet with parchment paper. Butter parchment and spread batter evenly into skillet. Sprinkle top with Turbinado sugar.

Bake for 35 to 40 minutes or until light golden brown.

Cut into wedges, serve warm or at room temperature.