Recipe#3305

Title: Almond Apricot Bars

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 

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