*  Exported from  MasterCook Mac  *
 
                            Apricot Almond Bars
 
 Recipe By     : Carolyn Rosen, Old Farmers Almanac, Second Prize, '89
 Serving Size  : 72   Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Almond Topping:
    1 1/2  cups          sugar
    3      cups          almonds -- blanched, sliced
    4                    egg whites (save 2 yolks for crust)
    2      tablespoons   flour
      1/2  teaspoon      cinnamon
      1/4  teaspoon      freshly grated nutmeg
                         Crust:
    2 1/2  cups          flour
      1/2  cup           sugar
    1      cup           butter
    2                    egg yolks
                         Apricot Glaze:
      1/2  cup           apricot preserves
    1      tablespoon    water
                         Chocolate Glaze:
    3      ounces        semisweet chocolate
    1      ounce         unsweetened chocolate
 
 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 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.
 
                    - - - - - - - - - - - - - - - - - -
 
 
 Per serving: 89 Calories; 5g Fat (44% calories from fat); 1g Protein; 12g
Carbohydrate; 13mg Cholesterol; 27mg Sodium

Plain Text Version of This Recipe for Printing or Saving