|3 cups||Blanched almonds, sliced|
|½ cup||Apricot jam|
|4 ounces||Bittersweet chocolate|
Combine first 6 ingredients. Cook over low heat or in double boiler to 110F. Set aside.
Preheat oven to 350F. Line a jelly roll pan with foil. Combine flour and sugar. Cut in butter. Add egg yolks. Mix until smooth. Press into pan and prick with fork. Bake 15 min and then spread almond mixture over. Return to oven and bake 20 min more.
Melt jam with water. Strain. Brush over almond mixture as soon as pan leaves the oven. Cool pan on rack. Cut into 2" (approx.) squares. Melt chocolate and drizzle over cookies.
Carolyn Rosen, Nashville TN 2nd prize, Old Farmer's Almanac 1989 Holiday Cookie Recipe Contest
From: Michael Loo