Chinese Almond Slice Shortbread with Apricot Jam

Name: Chinese Almond Slice Shortbread with Apricot Jam
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 24 servings
Cuisine: Chinese
Ingredients: 8 oz (227 g) unsalted butter, softened, at room temperature; ½ cup (100 g) fine granulated sugar; 1 whole large egg yolk, at room temperature; ½ tsp (2½ ml) vanilla extract; 1½ cup (188 g) all-purpose flour; ¼ cup (30 g) cornstarch; ¼ tsp (1½ g) fine sea salt; ⅛ tsp (½ g) Chinese five-spice powder (optional); ½ cup (150 g) apricot jam or preserves; 1 cup (100 g) raw sliced almonds; 1 whole large egg white; 1 tbsp (15 ml) water; 1 tbsp (10 g) white sesame seeds (optional garnish) (optional)

From the MyKitchenBank Kitchen

Crispy shortbread squares topped with a thin layer of apricot jam, sliced almonds, and a delicate egg white glaze. This Chinese-inspired take on classic shortbread combines buttery, tender pastry with the bright sweetness of apricot and the subtle nuttiness of toasted almonds. The five-spice undertone adds warmth without overpowering the delicate flavors.

Prep: 20 min
Cook: 35 min
Wait: 30 min
Total: 1 hr 25 min
Makes: 24 shortbread squares (one 8×8-inch pan)

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Steps

Before you start

Soften butter to room temperature (about 65°F/18°C) so it creams easily
Preheat oven to 325°F (163°C)
Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving an overhang on two sides for easy removal
Measure all ingredients before starting—shortbread dough comes together quickly

1
Cream butter and sugar
- In a medium bowl, beat the softened butter with the fine sugar using an electric mixer on medium speed for 2–3 minutes until pale, fluffy, and increased in volume.
- Scrape down the bowl.
- Add the egg yolk and vanilla extract; beat for another 30–45 seconds until fully incorporated.
- The mixture should look light and creamy.
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Ready when: Mixture is pale, fluffy, and noticeably lighter in color
Tip: Do not skip the creaming step—it incorporates air and creates the tender, crumbly texture shortbread is known for.
2
Mix dry ingredients
- In a small bowl, whisk together the all-purpose flour, cornstarch, sea salt, and five-spice powder (if using).
- Set aside.
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Ready when: Dry ingredients are evenly combined with no lumps
3
Combine dough
- Add the flour mixture to the butter mixture in two additions, stirring gently with a wooden spoon or folding with a spatula until just combined.
- Do not overmix; the dough should come together but still look slightly crumbly.
- Stop as soon as no dry flour is visible.
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Ready when: Dough is uniform with no visible dry flour; it may still look slightly sandy
Tip: Overmixing develops gluten and makes shortbread tough. Mix just until the dry ingredients disappear.
4
Press into pan and bake baseOven 325°F / 165°C
- Press the dough evenly into the prepared 8×8-inch baking pan, using the bottom of a measuring cup or your fingers to create an even, compact layer.
- Prick the surface all over with a fork (about 30 small pricks).
- Bake at 325°F (163°C) for 12–15 minutes until very pale gold and firm to a light touch, but not deeply browned.
- The shortbread will continue to cook as it cools.
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Ready when: Shortbread is pale gold, feels firm to the touch, and does not jiggle when the pan is gently shaken
Tip: Pricking prevents large air bubbles that can make the shortbread puff unevenly. A fully browned shortbread base will taste dry.
5
Cool and prepare jam layer
- Remove the pan from the oven and let the shortbread cool for 5 minutes.
- While it cools, gently warm the apricot jam in a small saucepan over low heat (about 1–2 minutes), stirring once or twice, until it reaches a spreadable consistency.
- If the jam is very thick, add 1 tsp of water to loosen it slightly.
- Use a small spoon or pastry brush to spread the warm jam in an even, thin layer over the cooled shortbread base, leaving a ¼-inch border all around to prevent the edges from burning.
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Ready when: Jam is warm and spreadable; shortbread is no longer steaming
Tip: A thin layer of jam is key—thick jam can overwhelm the delicate shortbread. A ¼-inch border prevents jam from burning at the edges.
6
Combine egg white wash
- In a small bowl, whisk together the egg white and water until smooth and frothy.
- Set aside.
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Ready when: Mixture is homogeneous and slightly foamy
7
Toast almonds and brush wash
- Sprinkle the sliced almonds evenly over the jam layer.
- Using a pastry brush or small spoon, gently brush the egg white wash over the almonds, coating them lightly but thoroughly.
- If using sesame seeds as garnish, sprinkle them evenly over the wet egg white glaze now.
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Ready when: Almonds are evenly coated with a thin layer of egg white wash
Tip: Do not oversaturate with egg white—you want a light glaze that helps the almonds toast, not a thick coating.
8
Bake with toppingOven 325°F / 165°C
- Return the pan to the oven and bake at 325°F (163°C) for 18–22 minutes until the almonds are golden brown and the jam is bubbling slightly at the edges.
- The egg white should set to a dull, matte finish.
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Ready when: Almonds are deep golden brown; jam bubbles slightly at the edges; egg white coating is set and matte
Tip: Watch carefully in the final 2–3 minutes; almonds can go from golden to burnt quickly. If almonds brown too fast, loosely tent with foil.
9
Cool and cut
- Remove from the oven and let cool in the pan for 10 minutes.
- Using the parchment paper overhang, lift the entire shortbread slab onto a cutting board.
- Once cooled to room temperature (about 15 minutes more), use a sharp knife or bench scraper to cut into 24 equal squares (6 rows × 4 columns).
- A light sawing motion works best to avoid shattering the shortbread.
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Ready when: Squares are firm enough to handle without cracking; edges are defined and clean
Tip: Cutting while still slightly warm helps prevent shattering. Dip your knife in hot water and wipe dry between cuts for cleaner edges.

Good to know

Tips

Shortbread dough should never be warm or greasy—keep all ingredients and tools cool. If your kitchen is very warm, chill the creamed butter and sugar for 10 minutes before adding flour.
Toast your sliced almonds lightly in a dry skillet before adding to the shortbread if you prefer a deeper, more pronounced almond flavor. Let them cool completely before sprinkling.
For even baking, rotate the pan 180 degrees halfway through the second bake to ensure the almonds brown uniformly.
If you prefer a less sweet shortbread, reduce the sugar to ⅜ cup (75 g) and use a seedless apricot jam with reduced sugar content.

Make ahead

You can prepare the shortbread base up to 3 days ahead and store it covered at room temperature, or bake it fully and store without the topping. The finished shortbread squares keep their best texture and flavor when eaten within 2 days of assembly.

Storage & reheating

Room temperature (covered for up to 2 days): Keep in an airtight container or cover tightly with plastic wrap to maintain crispness. Refrigerator (up to 5 days): Store in an airtight container; serve at room temperature for best texture. Freezer (up to 3 months): Layer between parchment in a freezer-safe container. Thaw at room temperature for 30–45 minutes before serving—do not reheat, as this softens the shortbread.

Substitutions

apricot jam or preserves → raspberry jam, strawberry jam, or quince paste. Use any jam with similar thickness and sweetness. Quince paste will result in a more sophisticated, less sweet flavor profile.
raw sliced almonds → sliced blanched almonds, or a mixture of almonds and sesame seeds. Blanched almonds will be paler and more delicate in appearance. A 50/50 almond-sesame mix creates a more pronounced Asian flavor.
Chinese five-spice powder → omit entirely, or use ⅛ tsp ground ginger. Five-spice is optional and adds warmth. Ginger provides a lighter, more subtle spice note.
cornstarch → arrowroot powder or an additional 2 tbsp all-purpose flour. Cornstarch creates a more tender, sandy crumb. All-purpose flour alone yields a slightly firmer, more cookie-like texture.