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Recipe Name: Apricot Almond Bars Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cookies Comments:
Preparation Time:
Number of Servings: 60

1 1/2 Cup(s) Sugar
3 Cup(s) Blanched Almonds, sliced
4 Egg whites
2 Tablespoon(s) Flour
1/2 Teaspoon(s) Cinnamon
1/4 Teaspoon(s) Nutmeg
1 Cup(s) Butter
2 Egg yolks
1/2 Cup(s) Apricot jam
1 Tablespoon(s) Water
4 Ounce(s) Bittersweet chocolate
Combine first 6 ingredients. Cook over low heat or in double boiler to
110F. Set aside. Preheat oven to 350F. Line a jelly roll pan with
foil. Combine flour and sugar. Cut in butter. Add egg yolks. Mix until
smooth. Press into pan and prick with fork. Bake 15 min and then
spread almond mixture over. Return to oven and bake 20 min more. Melt
jam with water. Strain. Brush over almond mixture as soon as pan
leaves the oven. Cool pan on rack. Cut into 2" (approx.) squares. Melt
chocolate and drizzle over cookies. Carolyn Rosen, Nashville TN 2nd
prize, Old Farmer's Almanac 1989 Holiday Cookie Recipe Contest From:
Michael Loo Recipes posted to FIDO COOKING echo by Mike Loo, an
excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are
authentic Chinese recipes. File

Nutrition (calculated from recipe ingredients)
Calories: 123
Calories From Fat: 59
Total Fat: 6.9g
Cholesterol: 14.1mg
Sodium: 5.8mg
Potassium: 62.4mg
Carbohydrates: 14.1g
Fiber: <1g
Sugar: 8.2g
Protein: 2.4g

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