Yield: 24 Servings
|⅔ cup||Dried apricots|
|¼ cup||Granulated sugar|
|⅓ cup||Cold unsalted butter|
|1 cup||Sliced almonds; toasted and divided|
|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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