Ingredients
- 3/4 Cup Dried Apricots Snipped into small pieces
- 1 Cup Water
- 1/2 Cup Unsalted Butter At room temperature
- 1/4 Cup Sugar
- 1-1/3 Cup Flour Divided
- 1/2 Tsp. Baking Powder
- 1/4 Tsp. salt
- 1 Cup Light Brown Sugar Firmly packed
- 2 Eggs Lightly beaten
- 1 Tsp. Vanilla Extract
- 1/2 Tsp. Almond Extract
- 1/2 Cup Sliced Almonds Coarsly chopped
Servings:
Instructions
- Combine the apricot pieces and water in small pan. Simmer covered for ten minutes until plumped and tender. Drain and set aside.
- Preheat oven to 350 degrees. Butter a 9 X 9 baking pan. Combine sugar and butter until blended. Gradually add one cup of the flour stirring until a soft crumbly dough forms. Press the dough evenly into the bottom of the pan. Bake 25 minutes or until light golden. Remove from oven.
- Mix the remaining flour, salt, and baking powder in a small bowl. In a medium bowl, beat the eggs and brown sugar until they are thick and light colored. Stir in the extracts, blending well. Slowly add the flour mixture. Add the almonds and apricots, blending well.
- Pour the mixture onto the baked crust. Smooth evenly with a spatula. Return the pan to the oven and bake for approximately 30 minutes more. Top should be deep golden brown and feel springy.
- Cool completely on wire rack. Cut into 16 squares.
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