Apricot Almond Bar Cookies
1 cup dried apricots
1/2 cup unblanched almonds, toasted
1/2 cup butter, softened
1/4 cup granulated sugar
1 cup flour, divided use
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs, at room temperature
1 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Confectioners' sugar
Preheat oven to 350 degrees. In a small saucepan, cover apricots with
water and bring to a boil. Reduce heat, cover and simmer until
tender, 6 to 8 minutes. Drain; pat dry with paper towels. Cut into
slivers; set aside.
In a food processor or blender, grind almonds into coarse crumbs.
Beat butter and granulated sugar with electric mixer until fluffy.
Mix in ground almonds and 1/2 cup flour. Spread mixture evenly over
bottom of an ungreased 9-inch-square baking pan. Bake for 20 minutes;
remove from oven.
Meanwhile, mix remaining 1/2 cup flour, baking powder and salt; set
aside. Beat eggs and brown sugar at high speed until thick. Gradually
blend in flour mixture, then vanilla and almond extracts. Stir in
apricots. Spread over baked layer.
Return to oven; bake until well browned, about 30 minutes. Cool about
10 minutes, then cut into squares. Sift lightly with confectioners'
sugar. Makes 3 dozen squares.
Per serving: 80 calories (46 percent from fat), 4.0 g fat (1.9 g
saturated), 19.1 mg cholesterol, 1.2 g protein, 9.9 g carbohydrates,
0.6 g fiber, 54.5 mg sodium.
List of Ingredients
Instructions
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