1.Heat oven to 350°F. Lightly grease 13 x 9-inch baking pan.
2.In medium bowl, combine oats, 1-1/2 cups ground almonds, flour and salt;
mix well. Set aside. In large bowl, beat butter and 1-1/2 cups powdered
sugar until creamy. Add egg yolks, vanilla and almond extract; beat well.
Stir in oat mixture; mix well. Reserve 1-1/3 cups; put in small bowl and
set aside. Spread remaining oat mixture into prepared pan.
3.Bake 13 to 15 minutes or until light golden brown. Cool 10 minutes on
wire rack.
4.In small bowl, combine preserves, apricots and liqueur; mix well. Spread
evenly over partially baked crust. Add remaining 1/2 cup ground almonds to
reserved oat mixture; mix well. Drop by 1/4 teaspoonfuls evenly over
apricot mixture.
5.Bake 30 to 35 minutes or until light golden brown. Cool completely in pan
on wire rack. Sprinkle evenly with remaining 1 tablespoon powdered sugar.
Cut into bars. Store tightly covered.
Cook's Tips:
Packaged ground almonds and pecans are available in the baking section of
many grocery stores. Almonds and pecans can be ground in a food processor.
Place steel blade in work bowl; add up to 1 cup nuts. Process until very
finely chopped. (Do not over process)
Notes: 8th Annual Quaker Oatmeal "Bake It Better With Oats" Recipe Contest
First Prize Winner - Cookies Jaye Allison Norris Jupiter, Florida
Recipe by: Quaker ® Oats
Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 03, 1998
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