Ingredients
Almond Topping
| 1-1/2 cup | sugar | | 3 cups | almonds, blanched and sliced | | 4 | egg whites | | 2 | egg yolks | | 2 tbsp. | flour | | 1/2 tbsp. | cinnamon | | 1/4 tsp. | nutmeg |
Crust
| 2-1/2 cup | flour | | 1 cup | butter | | 1/2 cup | sugar | | 2 | egg yolks |
Apricot Glaze
| 1 tbsp. | water | | 1/2 cup | apricot preserves |
Chocolate Glaze
| 1 oz. | unsweetened chocolate | | 3 oz. | semi-sweet chocolate |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Preheat oven to 350°F. Line a jelly-roll pan with foil.
Almond topping:
In top of double boiler over hot water, combine all ingredients. Cook, stirring occasionally, until mixture reaches 110°F on candy thermometer. Remove from heat and set aside.
Crust:
In a large bowl combine flour and sugar. Cut in butter until mixture is crumbly, add egg yolks. With hands, mix into a smooth dough. Press into prepared pan and prick with fork. Bake for 15 minutes. Remove from oven and spread almond toppingover crust. Return to oven and bake for 20 minutes longer.
Apricot Glaze:
Meanwhile, in a small saucepan melt the apricot preserves withwater over low heat. Strain through a fine sieve. Brush glaze over baked almond topping immediately after pan comes out of the oven. Cool pan on rack. Cut into 2 squares when cool.
Chocolate Glaze:
In top of double boiler over hot water, melt semisweet and unsweetened chocolate together. Drizzle on top of cookies. Allow to set.
Similar Recipes
nut bars