Almond apricot bars
24 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
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 |
Directions
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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