Crunchy apricot bars
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Apricots; dried, 11-oz |
| 4 | Eggs | |
| 1 | cup | Sugar |
| 1 | cup | Brown sugar; packed |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Cardamom; ground |
| 1 | teaspoon | Lemon peel; grated |
| ¼ | cup | Butter; melted |
| 2 | cups | All-purpose flour |
| 2 | teaspoons | Baking powder |
| 1 | cup | Toasted almonds; chopped |
| Powdered sugar | ||
Directions
Soak apricots in hot water one minute and drain. Chop finely and set aside.
Beat eggs with sugars, salt, cardamom and lemon peel until very light and fluffy. Stir in melted butter. Blend in flour and baking powder. Mix in apricots and almonds. Pour batter into greased 9x13 inch baking pan. Bake in preheated 350 degree oven for 35 minutes or until cake tests done. Cool 10 minutes in pan then remove to wire rack to finish cooling. Sprinkle with sifted powdered sugar and cut into 36 bars when thoroughly cooled.
Recipe by: California Favorites Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on 5 No, v 1997