Description

A delicate, buttery crust makes a tasty base for these apricot almond bars, which we later top with an almond and apricot filling. I bet you'll love these sweety apricot almond bars like I do.

Ingredients

Almond topping:

1/2 ts Cinnamon
3 c Almonds; blanched, sliced

4 Egg whites; save 2 yolks
1 1/2 c Sugar
2 tb Flour
1/4 ts Nutmeg

Crust:
2 1/2 c Flour
1 c Butter
2 Egg yolks
1/2 c Sugar

Apricot glaze:
1 tb Water
1/2 c Apricot preserves

Chocolate glaze:
1 oz Unsweetened chocolate
3 oz semisweet chocolate

Recipe

Preheat oven well before cooking on 350 degrees F. Stroke a jelly-roll pot with foil. Almond topping:
In top of double boiler on boiling water, mix all things. Cook, stirring infrequently until batter goes to 110F on candy thermometer. Take away from heat and put aside.
Crust:
In a big bowl mix flour and sugar. Cut in butter until batter is powdery include egg yolks. With hands, combine all things into downy dough. Press into ready pan and pierce with fork. Bake for 15 minutes. Put out of oven and stretch almond topping over coating. Put back in oven and bake for more 15 - 20 minutes longer.
Apricot Glaze:
In the meantime, in a tiny saucepan thaw out the apricot preserves with water over low flame. Strain through a fine strainer. Now you have to brush glaze over baked almond topping instantly after pan is taken out of the oven. Cool pan on rack. . . Cut into 2" squares when it’s cool enough you can handle.
Chocolate Glaze:
In top of double boiler over boiling water, thaw out semisweet and unsweetened chocolate collectively. Then drizzle this thawed chocolate on top of cookies. Allow to set.