| 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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