Grease and baseline a 20.5x33cm (8x13in) roasting tin.
Step 3
Put butter, sugar, flour, baking powder, orange zest, ground almonds and eggs into the bowl of a large freestanding mixer.
Step 4
Cover the bowl with a clean tea-towel to stop the flour shooting everywhere and mix with the K beater attachment on a low setting for 30sec, then increase the speed and mix for 1min until thoroughly combined.
Step 5
Remove the bowl from the mixer. Fold in the dried apricots with a large metal spoon.
Step 6
Spoon into the roasting tin, then smooth the surface of the mixture with a palette knife
Step 7
Sprinkle flaked almonds over the top.
Step 8
Bake for 30-40min or until risen and golden brown. It's ready when a skewer inserted into the centre comes out clean.
Step 9
Cool in tin, then cut into 18 bars.
Per Serving:
Calories: 280
Total carbs: 29 g
Sugars: 13 g
Total fat: 16 g
Saturated fat: 8 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
