almond apricot bars

Categories
Cookie
Yield
24 Servings
MeasureIngredient
⅔ cup Dried apricots
1⅓ cup Flour
¼ cup Granulated sugar
⅓ cup Cold unsalted butter
1 cup Sliced almonds; toasted and divided
2 larges Eggs
1 cup Brown sugar; packed
½ teaspoon Vanilla extract
¼ teaspoon Almond extract
¼ teaspoon Grated lemon peel
1 tablespoon Fresh lemon juice
½ teaspoon Baking powder

From: dz234@... (Helen B. Greenleaf) Date: Thu, 8 Dec 1994 06:03:37 GMT Place apricots in small saucepan. Add just enough water to cover the apricots, bring to a boil, reduce heat and cook 10 minutes. Drain well and coarsely chop and set aside.

Blend 1 cup flour with granulated sugar. Cut in butter until crumbly. (I do this in a food processor --pulse a few times and that's it. Be careful not to over process.) Add ½ cup almonds and stir or pulse a few times to mix.

Pat into an UNGREASED 9 inch square pan. Bake at 350 for 20 minutes.

Beat eggs and brown sugar. Add extracts, peel, lemon juice baking powder and the remaining ⅓ cup flour and stir to blend. Stir in chopped apricots Pour over partially baked crust. Sprinkle with remaining ½ cup almonds.

Bake for 25 minutes more. Cool in pan on a rack. Cut into squares. Yield: about 24

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