| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookie | 24 | Servings | |
INGREDIENTS
| 2/3 | c | Dried apricots |
| 1 1/3 | c | Flour |
| 1/4 | c | Granulated sugar |
| 1/3 | c | Cold unsalted butter |
| 1 | c | Sliced almonds; toasted and divided |
| 2 | lg | Eggs |
| 1 | c | Brown sugar; packed |
| 1/2 | ts | Vanilla extract |
| 1/4 | ts | Almond extract |
| 1/4 | ts | Grated lemon peel |
| 1 | tb | Fresh lemon juice |
| 1/2 | ts | Baking powder |
INSTRUCTIONS
From: dz234@cleveland.freenet.edu (Helen B. Greenleaf) Date: Thu, 8 Dec 1994 06:03:37 GMT 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 REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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