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Almond Apricot Bars

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  • 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


From: (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
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