Apricot Almond Bars/dessert Show Categories: Cookies
Yield: 10 servings
3 1/2 c All-purpose flour; (divided) 1 ts Salt; (divided)
1 1/2 c Butter; softened
3/4 c Powdered sugar
1 ts Vanilla extract
12 oz Apricot preserves
1 1/2 ts Baking powder
2/3 c Sugar
2/3 c Firmly packed brown sugar 1 ts Almond extract 3 lg Eggs
1 c Chopped toasted almonds
THE DESSERT SHOW SHOW #DS3145 AIR DATES: 1/23/96, 1/27/96 Preheat
oven to 350 degrees. Grease a 10 by 15 by 1 inch jelly roll pan. For
crust: mix together 2 cups flour and 1/2 teaspoon salt. Beat 3/4 cup
butter, powdered sugar and vanilla together at medium speed until light
and fluffy. Turn mixer to low speed and add flour mixture to butter.
Beat until well combined. Mixture will be crumbly. Press dough into
bottom of jelly roll pan. Bake 20 minutes until light golden brown. Cool
on wire rack 5 minutes. Spread preserves over warm crust. Cool
completely.
For topping: combine remaining 1 1/2 cups flour, baking powder and
remaining 1/2 teaspoon salt. Beat together remaining 3/4 cup butter,
sugar and brown sugar and almond extract until light and fluffy. Add
eggs, one at a time and beat well. Stir in chopped almonds. Spread
evenly over cooled crust. Bake 1/2 hour. Cool completely on wire rack.
Serve cut into bars.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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