Apricot Almond Squares Recipe

42 servings, ready in 1 hour


In bowl, beat butter, SPLENDA® Granulated and salt until light; beat in flour just until combined. Grease sides of 13 X 9 inch (33 cm X 23 cm) metal cake pan; press SPLENDA® mixture over bottom. Bake in 350 °F (180 °C) oven for 18 to 20 minutes or until golden. Let cool.


Meanwhile, in small saucepan, bring apricots and water to boil; reduce heat, cover and simmer, stirring occasionally, for 12 minutes or until no liquid remains. Let cool for 10 minutes. In food processor, purée apricots, eggs, SPLENDA®Granulated and almond extract for 3 minutes or until smooth and slightly thickened. Spread over base.

Sprinkle with almonds. Bake in 350 °F (180 °C) oven for about 22 minutes or until set and golden. Let cool; cut into squares.


  • 3/4 cup (180 mL) butter, softened
  • 1/3 cup (80 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 1/4 tsp (1 mL) salt
  • 2 cups (500 mL) all-purpose flour
  • 2 cups (500 mL) chopped dried apricots
  • 3/4 cup (180 mL) water
  • 2 eggs
  • 1/3 cup (80 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 1 tsp (5 mL) almond extract
  • 2/3 cup (160 mL) sliced almonds

Nutrition information

per serving
Total Fat 4.00g
Saturated Fat 2.00g
Sodium 0.41mg
Total Carbohydrates 9.0g
Fibre 1.00g
Sugars 4.00g
Protein 2.00g

Share this recipe