Apricot almond bars

Yield: 60 - 72 cooki

Measure Ingredient
1½ cup Sugar
3 cups Blanched almonds, sliced
4 Egg whites
2 tablespoons Flour
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
2½ cup Flour
½ cup Sugar
1 cup Butter
2 Egg yolks
½ cup Apricot jam
1 tablespoon Water
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

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