Posted by moderndaygourmet on December 24, 2007
Crust (recipe follows)
1/4 cup sugar
2 tablespoons flour
2 large eggs
1/2 cup apricot preserves
1/3 cup fresh lemon juice
1/2 cup almond slices, finely chopped,plus 1/4 cup slices for garnish
Glaze (recipe follows)
While crust is baking, stir together sugar and flour in a medium bowl. Whisk in the eggs. Stir in the apricot preserves, breaking up any large pieces. Mix in the lemon juice. When the crust is ready, reduce heat to 300, slide the rack out without removing the pan, and pour the filling over the hot crust. Bake for 20 to 25 minutes until the topping no longer jiggles in the center. During the last 5 minutes, sprinkle on chopped almonds.
When done, set on a wire rack and cool completely in the pan. Drizzle the glaze across the surface. Lift the foil liner, and transfer to a cutting board. Use a long, sharp knife to cut into bars. Poke 3 or 4 sliced almonds into a fan design on each bar. Makes 16.
Crust: Melt 8 tablespoons unsalted butter in a saucepan over medium heat. Remove from heat, and stir in 1/4 cup sugar, 1/4 cup finely chopped almonds, 3/4 teaspoon vanilla and 1/8 teaspoon salt. Add 1 cup minus 2 tablespoons flour. Mix until just incorporated.
Line an 8×8 inch pan with foil, allowing foil to have flaps over two opposite sides. Mist with nonstick spray. Press crust into pan and bake for 25 to 30 minutes at 350 until crust is well browned on the edges and lightly browned at the center.
Glaze: Combine 1 cup powdered sugar with 1 tablespoon Amaretto. Add 1 to 3 teaspoons water gradually to thin until a drizzling consistency is obtained.
This entry was posted on December 24, 2007 at 9:53 pm and is filed under Desserts - cookies. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.