22 Elegant Winter Apricot-&-Almond-Traybake Recipes That Get Shared

Posted on December 10, 2025

Winter

Difficulty

Prep time

Cooking time

Total time

Servings

Introduction

Apricot and almond are a beautiful pairing for winter baking—sweet, nutty, and just a little bit cozy. These traybake recipes are perfect for sharing at coffee mornings, potlucks, and holiday gatherings, with simple pans of cake that slice easily into generous squares. From classic buttery bars to spiced, citrusy, and crumble-topped versions, you’ll find plenty of easy ideas to bake and pass around.

1. Classic Winter Apricot-&-Almond Traybake

A simple, buttery traybake that puts apricot and almond flavor right at the center.

Ingredients

Unsalted butter (softened): 1 cup (225 g)
Granulated sugar: 1 cup (200 g)
Eggs: 3 large
All-purpose flour: 1 ¾ cups (220 g)
Baking powder: 1 ½ tsp
Ground almonds: ¾ cup (75 g)
Milk: ¼ cup (60 ml)
Tinned apricot halves (drained, chopped): 2 cups
Flaked almonds: ½ cup (50 g)

Instructions

Preheat oven to 350°F (180°C). Line a 9×13 inch (23×33 cm) pan with parchment.
Beat butter and sugar until pale and fluffy.
Add eggs one at a time, mixing well.
Fold in flour, baking powder, and ground almonds, then stir in milk.
Spread batter into the pan. Scatter apricots over the top and gently push in.
Sprinkle flaked almonds evenly.
Bake for 28–32 minutes, until golden and a skewer comes out clean.
Cool in the pan before slicing into squares.

How to Serve It

Dust with powdered sugar and serve with hot tea or mulled cider.

2. Honey-Glazed Apricot-&-Almond Crumble Traybake

A soft cake base with juicy apricots and a crunchy almond crumb on top.

Ingredients

Base:

Unsalted butter (melted): ½ cup (115 g)
Brown sugar: ½ cup (100 g)
Eggs: 2 large
All-purpose flour: 1 ½ cups (190 g)
Baking powder: 1 tsp
Ground almonds: ½ cup (50 g)
Milk: ¼ cup (60 ml)

Topping:

Fresh or tinned apricots (chopped): 2 cups
Rolled oats: ½ cup (45 g)
Flaked almonds: ½ cup (50 g)
Brown sugar: ¼ cup (50 g)
Unsalted butter (cold, cubed): ¼ cup (60 g)
Honey: 3 tbsp

Instructions

Preheat oven to 350°F (180°C). Line a 9×13 inch pan with parchment.
For the base, whisk melted butter and sugar, then add eggs.
Fold in flour, baking powder, and ground almonds; stir in milk.
Spread batter into the pan and scatter apricot pieces over the top.
For the crumble, rub oats, almonds, brown sugar, and cold butter together until crumbly.
Sprinkle crumble over the apricots.
Bake for 30–35 minutes, until the top is golden.
Drizzle honey over the hot traybake and cool before slicing.

How to Serve It

Serve slightly warm with a spoonful of Greek yogurt or vanilla ice cream.

3. Almond-Frangipane Apricot Traybake

A rich frangipane layer gives this traybake a luxurious bakery-style finish.

Ingredients

Base:

Unsalted butter (melted): ⅓ cup (75 g)
Sugar: ⅓ cup (70 g)
All-purpose flour: 1 cup (130 g)

Frangipane:

Unsalted butter (softened): ½ cup (115 g)
Sugar: ½ cup (100 g)
Eggs: 2 large
Ground almonds: 1 cup (100 g)
All-purpose flour: 2 tbsp
Vanilla extract: 1 tsp

Topping:

Apricot halves (fresh or tinned): 10–12
Flaked almonds: ¼ cup (25 g)

Instructions

Preheat oven to 350°F (180°C). Line an 8×12 inch (20×30 cm) pan.
Mix base ingredients and press evenly into the pan. Bake for 10 minutes.
Beat butter and sugar for the frangipane until light, then add eggs.
Fold in ground almonds, flour, and vanilla.
Spread frangipane over the warm base.
Arrange apricot halves on top, cut side down, and sprinkle flaked almonds.
Bake for 25–30 minutes, until set and golden around the edges.
Cool completely in the pan before slicing.

How to Serve It

Brush warm apricot jam on top for a glossy finish before cutting.

4. Spiced Ginger Apricot-&-Almond Traybake

Warm spices and ginger pair beautifully with apricot and almond for chilly days.

Ingredients

Unsalted butter (softened): ¾ cup (170 g)
Brown sugar: ¾ cup (150 g)
Eggs: 3 large
All-purpose flour: 1 ¾ cups (220 g)
Baking powder: 1 ¼ tsp
Ground almonds: ½ cup (50 g)
Ground ginger: 1 ½ tsp
Ground cinnamon: 1 tsp
Milk: ⅓ cup (80 ml)
Chopped dried apricots: 1 cup
Flaked almonds: ½ cup (50 g)

Instructions

Preheat oven to 350°F (180°C). Line a 9×13 inch pan with parchment.
Beat butter and brown sugar until fluffy.
Add eggs one by one.
Combine flour, baking powder, ground almonds, ginger, and cinnamon; fold into the batter with milk.
Stir in chopped dried apricots.
Spread batter into the pan and sprinkle flaked almonds on top.
Bake for 30–35 minutes, until a skewer comes out clean.
Cool fully before dusting with powdered sugar.

How to Serve It

Serve with hot spiced tea or gingerbread lattes for a winter treat.

5. Brown-Butter Apricot-&-Almond Traybake Bars

Brown butter adds a toasty richness that matches sweet apricots and almonds.

Ingredients

Unsalted butter: 1 cup (225 g)
Brown sugar: 1 cup (200 g)
Eggs: 3 large
Vanilla extract: 1 ½ tsp
All-purpose flour: 1 ¾ cups (220 g)
Ground almonds: ½ cup (50 g)
Baking powder: 1 tsp
Chopped dried apricots: 1 ½ cups
Flaked almonds: ⅓ cup (35 g)

Instructions

Melt butter in a saucepan over medium heat until golden and nutty. Cool slightly.
Preheat oven to 350°F (180°C). Line a 9×13 inch pan with parchment.
Whisk brown sugar into the warm brown butter.
Add eggs and vanilla, whisking until smooth.
Fold in flour, ground almonds, and baking powder.
Stir in dried apricots and spread batter into the pan.
Sprinkle flaked almonds on top.
Bake for 25–30 minutes, until set and golden.
Cool completely before cutting.

How to Serve It

Drizzle a little honey or maple syrup over each bar just before serving.

6. Apricot-&-Almond Shortbread Crust Traybake

A buttery shortbread crust makes this traybake sturdy and perfect for sharing.

Ingredients

Shortbread:

Unsalted butter (softened): ¾ cup (170 g)
Powdered sugar: ⅓ cup (40 g)
All-purpose flour: 1 ¾ cups (220 g)

Topping:

Apricot jam: ¾ cup (240 g)
Tinned apricot slices (drained): 1 ½ cups
Flaked almonds: ½ cup (50 g)

Instructions

Preheat oven to 350°F (180°C). Line a 9×13 inch pan.
Beat butter and powdered sugar, then mix in flour until a soft dough forms.
Press dough evenly into the pan and prick with a fork.
Bake for 12–15 minutes, until lightly golden.
Spread apricot jam over the warm base.
Arrange apricot slices on top and sprinkle flaked almonds.
Bake for another 15–18 minutes, until almonds are light golden.
Cool completely before slicing into bars.

How to Serve It

Serve with strong coffee or espresso to balance the sweetness.

7. Apricot-&-Almond Oat-Crumble Breakfast Traybake

A heartier, oat-filled traybake that works well as a brunch or snack bar.

Ingredients

Base:

Rolled oats: 1 cup (90 g)
All-purpose flour: 1 cup (130 g)
Ground almonds: ½ cup (50 g)
Brown sugar: ½ cup (100 g)
Unsalted butter (melted): ½ cup (115 g)

Fruit layer:

Chopped dried apricots: 1 ¼ cups
Orange juice: ½ cup (120 ml)
Apricot jam: ½ cup (160 g)

Topping:

Rolled oats: ½ cup (45 g)
Flaked almonds: ½ cup (50 g)
Brown sugar: ¼ cup (50 g)

Instructions

Preheat oven to 350°F (180°C). Line a 9×13 inch pan.
Mix base oats, flour, ground almonds, and brown sugar. Stir in melted butter.
Press mixture into the pan.
Simmer dried apricots with orange juice for 5–7 minutes until plump; stir in apricot jam.
Spread fruit mixture over the base.
Combine topping oats, flaked almonds, and brown sugar; sprinkle over the fruit.
Bake for 25–30 minutes, until the top is golden.
Cool fully before cutting.

How to Serve It

Serve at room temperature with natural yogurt on the side.

8. Glazed Apricot-&-Almond Winter Spice Traybake

A light icing glaze and gentle spice make this traybake party-ready.

Ingredients

Cake:

Unsalted butter (softened): ¾ cup (170 g)
Granulated sugar: ¾ cup (150 g)
Eggs: 3 large
All-purpose flour: 1 ¾ cups (220 g)
Baking powder: 1 ½ tsp
Ground almonds: ½ cup (50 g)
Ground cinnamon: 1 tsp
Ground cardamom: ½ tsp
Milk: ⅓ cup (80 ml)
Chopped tinned apricots: 1 ½ cups
Flaked almonds: ⅓ cup (35 g)

Glaze:

Powdered sugar: 1 cup (120 g)
Lemon juice: 2–3 tbsp

Instructions

Preheat oven to 350°F (180°C). Line a 9×13 inch pan.
Beat butter and sugar until pale. Add eggs one at a time.
Mix flour, baking powder, ground almonds, cinnamon, and cardamom; fold into the batter with milk.
Stir in apricots and spread into the pan.
Scatter flaked almonds on top.
Bake for 28–32 minutes until a skewer comes out clean.
Cool fully. Whisk powdered sugar with lemon juice to a thick drizzle.
Zigzag glaze over the cooled traybake and let set before slicing.

How to Serve It

Cut into small squares for dessert platters and cookie trays.

9. Apricot-&-Almond Polenta Traybake

Polenta gives this traybake a slightly grainy, moist texture that pairs well with fruit.

Ingredients

Unsalted butter (softened): ¾ cup (170 g)
Sugar: ¾ cup (150 g)
Eggs: 3 large
Fine polenta (cornmeal): ¾ cup (120 g)
Ground almonds: ¾ cup (75 g)
Baking powder: 1 ½ tsp
Plain yogurt: ½ cup (120 g)
Chopped dried apricots: 1 cup
Flaked almonds: ¼ cup (25 g)

Instructions

Preheat oven to 350°F (180°C). Line an 8×12 inch pan.
Cream butter and sugar, then add eggs.
Mix polenta, ground almonds, and baking powder; fold into the wet mix with yogurt.
Stir in dried apricots and spread into the pan.
Sprinkle flaked almonds on top.
Bake for 30–35 minutes, until golden and just set in the center.
Cool before dusting with powdered sugar.

How to Serve It

Serve with a spoonful of mascarpone or whipped cream.

10. Chocolate-Drizzled Apricot-&-Almond Traybake

Dark chocolate adds a rich contrast to sweet apricot and almond.

Ingredients

Unsalted butter (softened): ¾ cup (170 g)
Granulated sugar: ¾ cup (150 g)
Eggs: 3 large
All-purpose flour: 1 ¾ cups (220 g)
Baking powder: 1 ½ tsp
Ground almonds: ½ cup (50 g)
Milk: ⅓ cup (80 ml)
Chopped tinned apricots: 1 ½ cups
Flaked almonds: ⅓ cup (35 g)
Dark chocolate (chopped): 3 oz (85 g)

Instructions

Preheat oven to 350°F (180°C). Line a 9×13 inch pan.
Beat butter and sugar until creamy; add eggs one by one.
Fold in flour, baking powder, ground almonds, and milk.
Stir in apricots and spread in the pan.
Sprinkle flaked almonds on top.
Bake for 28–32 minutes, until set and golden.
Melt dark chocolate gently over a bain-marie or in short microwave bursts.
Drizzle melted chocolate over the cooled traybake and let set before cutting.

How to Serve It

Serve squares on a dark plate so the golden crumb and chocolate stand out.

11. Apricot-&-Almond Mascarpone Swirl Traybake

Mascarpone swirls make the texture extra soft and decadent.

Ingredients

Cake:

Unsalted butter (softened): ½ cup (115 g)
Sugar: ¾ cup (150 g)
Eggs: 3 large
All-purpose flour: 1 ½ cups (190 g)
Baking powder: 1 ½ tsp
Ground almonds: ½ cup (50 g)
Milk: ¼ cup (60 ml)
Chopped tinned apricots: 1 ½ cups

Swirl:

Mascarpone: ½ cup (120 g)
Sugar: 2 tbsp
Egg: 1 large

Instructions

Preheat oven to 350°F (180°C). Line an 8×12 inch pan.
For the cake, beat butter and sugar, then add eggs.
Fold in flour, baking powder, ground almonds, and milk.
Stir in apricots and spread into the pan.
Mix mascarpone, sugar, and egg until smooth.
Spoon mascarpone mixture in dollops onto the batter and swirl with a knife.
Bake for 30–35 minutes, until just set.
Cool fully before slicing.

How to Serve It

Chill slightly before cutting for clean slices and defined swirls.

12. Orange-Blossom Apricot-&-Almond Traybake

A hint of orange blossom water adds a fragrant, floral note to this winter traybake.

Ingredients

Unsalted butter (softened): ¾ cup (170 g)
Sugar: ¾ cup (150 g)
Eggs: 3 large
All-purpose flour: 1 ¾ cups (220 g)
Baking powder: 1 ½ tsp
Ground almonds: ½ cup (50 g)
Orange zest: 1 tbsp
Orange blossom water: 1 tsp
Milk: ¼ cup (60 ml)
Sliced apricots: 1 ½ cups
Flaked almonds: ⅓ cup (35 g)

Instructions

Preheat oven to 350°F (180°C). Line a 9×13 inch pan.
Beat butter and sugar, then add eggs.
Mix flour, baking powder, and ground almonds; fold into the batter with zest, orange blossom water, and milk.
Spread batter into the pan and arrange apricot slices over the top.
Sprinkle flaked almonds.
Bake for 28–32 minutes, until golden.
Cool before slicing.

How to Serve It

Garnish with extra zest and a few thin orange slices on the serving plate.

13. Cardamom-Apricot-&-Almond Traybake Squares

Cardamom brings warm, aromatic flavor that works beautifully with apricot.

Ingredients

Unsalted butter (softened): ¾ cup (170 g)
Granulated sugar: ¾ cup (150 g)
Eggs: 3 large
All-purpose flour: 1 ¾ cups (220 g)
Baking powder: 1 ½ tsp
Ground almonds: ½ cup (50 g)
Ground cardamom: 1 tsp
Milk: ⅓ cup (80 ml)
Chopped dried apricots: 1 ¼ cups
Flaked almonds: ⅓ cup (35 g)

Instructions

Preheat oven to 350°F (180°C). Line a 9×13 inch pan.
Beat butter and sugar, then add eggs one at a time.
Combine flour, baking powder, ground almonds, and cardamom; fold into wet mix with milk.
Stir in dried apricots.
Spread batter into the pan and sprinkle flaked almonds on top.
Bake for 30–35 minutes, until golden and firm.
Cool fully before dusting with powdered sugar.

How to Serve It

Serve with spiced chai or cardamom coffee for a matching flavor theme.

14. Apricot-&-Almond Streusel Traybake

A classic streusel topping makes this traybake extra crunchy on top and soft underneath.

Ingredients

Cake:

Unsalted butter (softened): ½ cup (115 g)
Sugar: ½ cup (100 g)
Eggs: 2 large
All-purpose flour: 1 ½ cups (190 g)
Baking powder: 1 ½ tsp
Ground almonds: ½ cup (50 g)
Milk: ½ cup (120 ml)
Chopped tinned apricots: 1 ½ cups

Streusel:

All-purpose flour: ½ cup (65 g)
Brown sugar: ⅓ cup (70 g)
Unsalted butter (cold, cubed): ¼ cup (60 g)
Flaked almonds: ½ cup (50 g)

Instructions

Preheat oven to 350°F (180°C). Line an 8×12 inch pan.
Cream butter and sugar for the cake; beat in eggs.
Mix flour, baking powder, and ground almonds; fold in with milk.
Spread batter into pan and scatter apricot pieces on top.
For streusel, rub flour, brown sugar, and butter together until crumbly; stir in almonds.
Sprinkle streusel generously over the apricots.
Bake for 30–35 minutes, until topping is crisp and cake is set.
Cool before slicing.

How to Serve It

Serve with a dusting of powdered sugar and a small dollop of whipped cream.

15. Apricot-&-Almond Yogurt Traybake

Using yogurt keeps this traybake moist and tender without being too heavy.

Ingredients

Unsalted butter (softened): ½ cup (115 g)
Sugar: ¾ cup (150 g)
Eggs: 3 large
Greek yogurt: ¾ cup (180 g)
All-purpose flour: 1 ¾ cups (220 g)
Baking powder: 1 ½ tsp
Ground almonds: ½ cup (50 g)
Chopped dried apricots: 1 ¼ cups
Flaked almonds: ¼ cup (25 g)

Instructions

Preheat oven to 350°F (180°C). Line a 9×13 inch pan.
Cream butter and sugar, then beat in eggs.
Stir in yogurt until smooth.
Fold in flour, baking powder, and ground almonds.
Stir in dried apricots and spread into the pan.
Sprinkle flaked almonds on top.
Bake for 28–32 minutes, until golden and springy.
Cool before cutting into squares.

How to Serve It

Serve with extra yogurt and a drizzle of honey.

16. Salted-Caramel Apricot-&-Almond Traybake

A light salted caramel drizzle turns this traybake into a dessert centerpiece.

Ingredients

Cake:

Unsalted butter (softened): ¾ cup (170 g)
Brown sugar: ¾ cup (150 g)
Eggs: 3 large
All-purpose flour: 1 ¾ cups (220 g)
Baking powder: 1 ½ tsp
Ground almonds: ½ cup (50 g)
Milk: ⅓ cup (80 ml)
Chopped tinned apricots: 1 ½ cups
Flaked almonds: ⅓ cup (35 g)

Caramel drizzle:

Soft caramels: ½ cup (about 10 pieces)
Heavy cream: 3 tbsp
Sea salt flakes: ½ tsp

Instructions

Preheat oven to 350°F (180°C). Line a 9×13 inch pan.
Beat butter and brown sugar until creamy; add eggs.
Fold in flour, baking powder, ground almonds, and milk.
Stir in apricots, then spread batter into the pan.
Sprinkle flaked almonds on top and bake for 30–35 minutes.
For caramel drizzle, melt caramels with cream over low heat, stirring until smooth; add sea salt.
Drizzle warm caramel over the cooled traybake.
Let set before slicing.

How to Serve It

Add an extra pinch of sea salt on each square just before serving.

17. Rustic Apricot-&-Almond Wholemeal Traybake

Wholemeal flour adds a gentle nuttiness that fits the almond theme.

Ingredients

Unsalted butter (softened): ¾ cup (170 g)
Brown sugar: ¾ cup (150 g)
Eggs: 3 large
Wholemeal flour: 1 cup (130 g)
All-purpose flour: ¾ cup (95 g)
Baking powder: 1 ½ tsp
Ground almonds: ½ cup (50 g)
Milk: ½ cup (120 ml)
Chopped dried apricots: 1 ¼ cups
Flaked almonds: ⅓ cup (35 g)

Instructions

Preheat oven to 350°F (180°C). Line a 9×13 inch pan.
Beat butter and sugar, then add eggs.
Mix flours, baking powder, and ground almonds; fold into the batter with milk.
Stir in dried apricots and spread into the pan.
Sprinkle flaked almonds on top.
Bake for 30–35 minutes, until firm and golden.
Cool fully before slicing.

How to Serve It

Pair with black tea or strong coffee for a balanced snack.

18. Apricot-&-Almond Crème-Fraîche Traybake

Crème fraîche adds a slight tang and extra moisture to the crumb.

Ingredients

Unsalted butter (softened): ½ cup (115 g)
Sugar: ¾ cup (150 g)
Eggs: 3 large
Crème fraîche: ½ cup (120 g)
All-purpose flour: 1 ¾ cups (220 g)
Baking powder: 1 ½ tsp
Ground almonds: ½ cup (50 g)
Chopped tinned apricots: 1 ½ cups
Flaked almonds: ¼ cup (25 g)

Instructions

Preheat oven to 350°F (180°C). Line an 8×12 inch pan.
Beat butter and sugar until light.
Add eggs, then crème fraîche.
Fold in flour, baking powder, and ground almonds.
Stir in apricots and spread into the pan.
Sprinkle flaked almonds on top.
Bake for 28–32 minutes, until just set in the center.
Cool before slicing.

How to Serve It

Top each slice with a spoonful of extra crème fraîche and a tiny piece of apricot.

19. Festive Apricot-&-Almond Cranberry Traybake

Tart cranberries add a bright festive contrast to sweet apricots.

Ingredients

Unsalted butter (softened): ¾ cup (170 g)
Sugar: ¾ cup (150 g)
Eggs: 3 large
All-purpose flour: 1 ¾ cups (220 g)
Baking powder: 1 ½ tsp
Ground almonds: ½ cup (50 g)
Milk: ⅓ cup (80 ml)
Chopped dried apricots: 1 cup
Fresh or frozen cranberries: 1 cup
Flaked almonds: ⅓ cup (35 g)

Instructions

Preheat oven to 350°F (180°C). Line a 9×13 inch pan.
Cream butter and sugar, then add eggs.
Fold in flour, baking powder, ground almonds, and milk.
Stir in apricots and cranberries.
Spread into the pan and top with flaked almonds.
Bake for 30–35 minutes, until golden and cooked through.
Cool fully before slicing.

How to Serve It

Dust with powdered sugar for a snowy effect on the serving plate.

20. Almond-Marzipan Apricot Traybake

Marzipan pieces give extra almond richness and a soft, chewy bite.

Ingredients

Unsalted butter (softened): ¾ cup (170 g)
Sugar: ¾ cup (150 g)
Eggs: 3 large
All-purpose flour: 1 ½ cups (190 g)
Baking powder: 1 ½ tsp
Ground almonds: ¾ cup (75 g)
Milk: ⅓ cup (80 ml)
Marzipan (diced): ¾ cup (100 g)
Sliced apricots: 1 ½ cups
Flaked almonds: ¼ cup (25 g)

Instructions

Preheat oven to 350°F (180°C). Line an 8×12 inch pan.
Beat butter and sugar, then add eggs.
Fold in flour, baking powder, ground almonds, and milk.
Stir in marzipan cubes.
Spread batter into the pan and top with apricot slices.
Sprinkle flaked almonds over the top.
Bake for 30–35 minutes, until marzipan is soft and the cake is set.
Cool before cutting.

How to Serve It

Serve small squares with coffee after a winter meal.

21. Apricot-&-Almond Breakfast Traybake Bars

These bars are less sweet, making them great for breakfast or snackboxes.

Ingredients

Rolled oats: 1 ¼ cups (110 g)
Ground almonds: ½ cup (50 g)
Wholemeal flour: ½ cup (65 g)
Brown sugar: ½ cup (100 g)
Baking powder: 1 tsp
Salt: ¼ tsp
Eggs: 2 large
Sunflower oil or melted butter: ½ cup (115 g)
Milk: ¼ cup (60 ml)
Chopped dried apricots: 1 ¼ cups
Flaked almonds: ¼ cup (25 g)

Instructions

Preheat oven to 350°F (180°C). Line a 9×13 inch pan.
Mix oats, ground almonds, flour, brown sugar, baking powder, and salt.
Whisk eggs, oil, and milk together, then pour into dry ingredients.
Stir in dried apricots.
Spread mixture into the pan and sprinkle flaked almonds on top.
Bake for 25–30 minutes, until set and lightly golden.
Cool completely before slicing into bars.

How to Serve It

Wrap pieces in parchment for lunchboxes or winter road trips.

22. Star-Cut Apricot-&-Almond Winter Party Traybake

Cutting the traybake into stars turns a simple cake into a party centerpiece.

Ingredients

Unsalted butter (softened): ¾ cup (170 g)
Sugar: ¾ cup (150 g)
Eggs: 3 large
All-purpose flour: 1 ¾ cups (220 g)
Baking powder: 1 ½ tsp
Ground almonds: ½ cup (50 g)
Vanilla extract: 1 tsp
Milk: ⅓ cup (80 ml)
Chopped tinned apricots: 1 ½ cups
Flaked almonds: ⅓ cup (35 g)

Instructions

Preheat oven to 350°F (180°C). Line a large rimmed baking sheet or 10×15 inch (25×38 cm) pan.
Beat butter and sugar, then add eggs and vanilla.
Fold in flour, baking powder, ground almonds, and milk.
Stir in apricots and spread evenly into the pan.
Sprinkle flaked almonds over the surface.
Bake for 25–30 minutes, until golden and just firm.
Cool fully, then use a star-shaped cutter to cut out pieces.

How to Serve It

Arrange star pieces on a dark platter and dust lightly with powdered sugar just before serving.

Conclusion

Apricot and almond traybakes are an easy way to bring winter comfort to gatherings, bake sales, and quiet afternoons at home. From cozy spiced versions to citrusy, chocolate-drizzled, and crumble-topped pans, these recipes slice neatly into shareable squares that travel well and look beautiful on any table. Save your favorites, bake a big pan for your next get-together, and pass the plate around generously.

Jenna Collins