---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Apricot Almond Bars
  Categories: Cookies
       Yield: 72 servings
  
            Almond topping------
   1 1/2 c  Sugar
       3 c  Almonds, blanched, sliced
       4    Egg whites (save 2 yolks
            -for crust)
       2 tb Flour
     1/2 ts Cinnamon
     1/4 ts Freshly grated nutmeg
            Crust------
   2 1/2 c  Flour
     1/2 c  Sugar
       1 c  Butter
       2    Egg yolks
            Apricot glaze-----
     1/2 c  Apricot preserves
       1 tb Water
            Chocolate glaze------
       3 oz Semisweet chocolate
       1 oz Unsweetened chocolate
  
   Recipe by: Old Farmers Almanac, Second Prize, 1989
     Preheat oven to 350F.  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 110F 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 blaze over
   baked almond topping imediately 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.  Makes about 6 dozen
  
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