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Directions: 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 1/2 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 1/3 cup flour and stir to blend. Stir in chopped apricots
Pour over partially baked crust. Sprinkle with remaining 1/2 cup almonds.
Bake for 25 minutes more. Cool in pan on a rack. Cut into squares. Yield:
about 24
| Ingredients:
2/3 Cup(s) Dried apricots
1 1/3 Cup(s) Flour
1/4 Cup(s) Granulated sugar
1/3 Cup(s) Cold unsalted butter
1 Cup(s) Sliced almonds, toasted
2 large Eggs
1 Cup(s) Brown sugar, packed
1/2 Teaspoon(s) Vanilla extract
1/4 Teaspoon(s) Almond extract
1/4 Teaspoon(s) Grated lemon peel
1 Tablespoon(s) Fresh lemon juice
1/2 Teaspoon(s) Baking powder |
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