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 cookietstr@aol.com
Posted to MC-Recipe Digest V1 #171
Date: Sun, 28 Jul 1996 14:08:33 -0400
From: CookieTstr@aol.com
Serving Ideas : Can be served with a scoop of vanilla icecream
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