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1995-09-27
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Newsgroups: rec.food.recipes,rec.food.cooking
From: dz234@cleveland.freenet.edu (Helen B. Greenleaf)
Subject: Almond Apricot Bars
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
Message-ID: <3c67jp$bs8@usenet.INS.CWRU.Edu>
Date: Thu, 8 Dec 1994 06:03:37 GMT
ALMOND APRICOT BARS
2/3 cup dried apricots
1 1/3 cup flour
1/4 cup granulated sugar
1/3 cup cold unsalted butter
1 cup sliced almonds, toasted and divided
2 large eggs
1 cup brown sugar, packed
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon grated lemon peel
1 Tablespoon fresh lemon juice
1/2 teaspoon baking powder
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