Apricot Almond Bars
Apricot Almond Bars
Recipe By : Carolyn Rosen, Old Farmers Almanac, Second Prize, '89
Serving Size : 72 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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Almond Topping:
1 1/2 cups sugar
3 cups almonds -- blanched, sliced
4 egg whites (save 2 yolks for crust)
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
Crust:
2 1/2 cups flour
1/2 cup sugar
1 cup butter
2 egg yolks
Apricot Glaze:
1/2 cup apricot preserves
1 tablespoon water
Chocolate Glaze:
3 ounces semisweet chocolate
1 ounce unsweetened chocolate
Preheat oven to 350F. Line a jelly-roll pan with foil.
Almond topping: In top of double boiler over hot water, combine all
ingredients. Cook, stirring occasionally, until mixture reaches 110F on candy
thermometer. Remove from heat and set aside.
Crust: In a large bowl combine flour and sugar. Cut in butter until mixture
is crumbly, add egg yolks. With hands, mix into a smooth dough. Press into
prepared pan and prick with fork. Bake for 15 minutes. Remove from oven and
spread almond topping over crust. Return to oven and bake for 20 minutes
longer.
Apricot Glaze: Meanwhile, in a small saucepan melt the apricot preserves with
water over low heat. Strain through a fine sieve. Brush glaze over baked
almond topping immediately after pan comes out of the oven. Cool pan on
rack...Cut into 2" squares when cool.
Chocolate Glaze: In top of double boiler over hot water, melt semisweet and
unsweetened chocolate together. Drizzle on top of cookies. Allow to set.
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Per serving: 89 Calories; 5g Fat (44% calories from fat); 1g Protein; 12g
Carbohydrate; 13mg Cholesterol; 27mg Sodium
