Ingredients
Almond Topping
| 1-1/2 cup | sugar | | 3 cups | blanched, sliced almonds | | 4 | egg whites | | 2 tbsp. | flour | | 1/2 tsp. | cinnamon | | 1/4 tsp. | nutmeg |
Crust
| 2-1/2 cup | flour | | 1/2 cup | sugar | | 1 cup | butter | | 2 | egg yolks |
Apricot Glaze
| 1/2 cup | apricot preserves | | 1 tbsp. | water |
chocolate glaze
| 3 oz. | semisweet chocolate | | 1 oz. | unsweetened chocolate |
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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 topping over crust. Return to oven and bake for 20 minutes longer.
Apricot Glaze:
Meanwhile, in a small saucepan melt the apricot preserves with water 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-inch 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.
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