| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bar, Cookies | 72 | Servings | |
INGREDIENTS
| 1 1/2 | c | Sugar |
| 3 | c | Almonds, blanched, sliced |
| 4 | Egg whites (save 2 yolks for crust) | |
| 2 | tb | Flour |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Freshly grated nutmeg |
| 2 1/2 | c | Flour |
| 1/2 | c | Sugar |
| 1 | c | Butter |
| 2 | Egg yolks | |
| 1/2 | c | Apricot preserves |
| 1 | tb | Water |
| 3 | oz | Semisweet chocolate |
| 1 | oz | Unsweetened chocolate |
INSTRUCTIONS
ALMOND TOPPING CRUST APRICOT GLAZE CHOCOLATE GLAZE 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 blaze over baked almond topping imediately 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. Makes about 6 dozen Mastercook formatted by [email protected] Posted to MC-Recipe Digest V1 #171 Date: Sun, 28 Jul 1996 14:08:33 -0400 From: [email protected] Serving Ideas : Can be served with a scoop of vanilla icecream
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