Rosemary Squares

Ingredients

For the base:

Butter 125g

Flour 80g

Sugar 45g

3 sprigs Rosemary

Pinch of salt

Almond essence

For the filling:

Dried apricots 50g

Candied fruit 50g

White wine 100ml

Honey 2 tbsp

For the streusel:

Flour 30g

Brown sugar 45g

Almonds 30g

Butter 15g

Mix the flour with sugar and salt, add chopped rosemary, almond essence, and butter. Mix until crumbly. Pour the crumbs into the pan and press firmly with your hands (you can use a glass). Refrigerate for 30 minutes.

 Preheat the oven to 180°C (350°F). Bake the crust until golden brown. Remove the pan from the oven and let the dough cool.

Pour the wine over the dried apricots and candied lemon peel and simmer over low heat until the wine is absorbed. Puree with a blender and add honey.

For the streusel, rub the flour with sugar and butter by hand, then add the ground nuts and mix well.

Spread the apricot filling over the crust and sprinkle the streusel on top. Place the pan in the oven and bake for 20-25 minutes, until the streusel is golden brown. Let the cake cool completely in the pan. Cut the crust into squares.

Enjoy!