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Add a photoServings: 10
Ingredients
- 3 1/2 c. All-purpose flour (divided)
- 1 tsp Salt (divided)
- 1 1/2 c. Butter softened
- 3/4 c. Powdered sugar
- 1 tsp Vanilla extract
- 12 ounce Apricot preserves
- 1 1/2 tsp Baking pwdr
- 2/3 c. Sugar
- 2/3 c. Firmly packed brown sugar
- 1 tsp Almond extract
- 3 lrg Large eggs
- 1 c. Minced toasted almonds
Directions
- Preheat oven to 350 degrees. Grease a 10 by 15 by 1 inch jelly roll pan. For crust: mix together 2 c. flour and 1/2 tsp. salt. Beat 3/4 c. butter, powdered sugar and vanilla together at medium speed till light and fluffy. Turn mixer to low speed and add in flour mix to butter. Beat till well combined. Mix will be crumbly. Press dough into bottom of jelly roll pan. Bake 20 min till light golden. Cold on wire rack 5 min. Spread preserves over hot crust. Cold completely.
- For topping: combine remaining 1 1/2 c. flour, baking pwdr and remaining 1/2 tsp. salt. Beat together remaining 3/4 c. butter, sugar and brown sugar and almond extract till light and fluffy. Add in Large eggs, one at a time and beat well. Stir in minced almonds. Spread proportionately over cooled crust. Bake 1/2 hour. Cold completely on wire rack. Serve cut into bars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 10 servings | |
| Calories 673 | |
| Calories from Fat 276 | 41% |
| Total Fat 31.47g | 39% |
| Saturated Fat 18.17g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 657mg | 27% |
| Potassium 149mg | 4% |
| Total Carbs 93.04g | 25% |
| Dietary Fiber 1.7g | 6% |
| Sugars 51.63g | 34% |
| Protein 7.73g | 12% |
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