Then we hit the traffic. I am not joking when I say we sat in the car for two hours and only moved four city blocks.
Fueled by my inner snack monster, and the fact that I need to run around every hour, we took our chances by racing into the nearest store while the car idled on Broome Street (still with driver – don’t worry mom!). The minute we opened the door, we realized that we were in an Asian market with no idea what the contents were of any of the packages. Having 0.067 seconds to shop can be along time, and I now know from experience that if you just grab the cutest packages you’ll be fine. We hopped back in just as the car turned onto the the Holland Tunnel.
After a dinner of spicy sesame sticks and wasabi peas, we had the rosemary apricot bars for dessert. Amazeballs. Like times 1000. The recipe was from the Baked cookbook. Adding chopped rosemary to the dough gives just enough of a hint of something awesome without tasting savory, and the apricot filling is scented with wine and spices. Then there is a nut crumble. I went to cookie heaven.
I also needed to make them, but after looking over the recipe and seeing that the filling is actually made by stewing apricots, then pureeing them to make the filling, and there is a separate recipe for the base cookie and for the topping, plus one must devote three hours for the preparation; I knew I could streamline the process.
Wisdom: We all know that in life one is rewarded for taking the long road, but sometimes in cookie making, one can take the easy road with tasty success.
These cookies have all the flavor of the original from which they were inspired, but the whole thing is made in the food processor in less than 20 minutes. Not one bowl required. I used fig butter and I would do it again. It was a great substitute for both the taste and for those who need a cookie NOW and can’t wait to make a homemade apricot filling. I also made them in a loaf pan (for just a lil’ pan o’ cookies) but it could be easily doubled and made in a 8×8 pan.
Rosemary Fig Crumble Bars
Makes about a dozen 1-inch bars
2 rosemary sprigs
zest of one lemon
1/2 cup sugar
6 tablespoons cold butter, cut into pieces
3/4 cup flour
1/4 cup almond flour
1/4 teaspoon salt
1 egg yolk
1/2 cup fig butter, or other thick jam
2 tablespoons slivered almonds, chopped + flaky salt for topping
Preheat the oven to 375. Line a loaf pan with parchment and butter the paper. Strip the rosemary leaves from the sprigs and finely chop. You should have about a heaping tablespoon. Measure out the sugar and scoop two spoonfuls onto a cutting board. Using the back of the spoon, combine the zest and the chopped rosemary with the sugar to release the natural oils.
In a food processor pulse together the flour, almond flour, salt, remaining sugar and the rosemary/lemon sugar. Add the butter and pulse until it resembles a fine meal. Then add the yolk and mix until the dough just comes together. Measure out a cup of dough for the topping and refrigerate while you make the cookies.
Press the remaining dough into the prepared pan and using an offset spatula spread the fig butter in an even layer. Crumble the reserved dough over the fig butter. Sprinkle the almonds and flaky salt over the crumbs. Bake for 35-40 minutes, or until the top is golden brown.
Cool and cut into squares.