Hazelnut-Topped Apricot Bar Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes 24
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 cup all purpose flour
- 3/4 cup apricot preserves
- 1 1/2 cups powdered sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs, separated
- Carbohydrate 19 g(6%)
- Cholesterol 26 mg(9%)
- Fat 8 g(12%)
- Fiber 1 g(3%)
- Protein 2 g(4%)
- Saturated Fat 3 g(14%)
- Sodium 35 mg(1%)
- Calories 148
Preparation Preheat oven to 350°F. Butter bottom of 13 x 9 x 2-inch baking pan. Combine nuts, 1 cup sugar and cinnamon in processor; blend until nuts are finely ground. Combine 1/2 cup sugar, flour, butter, egg yolks, vanilla and salt in processor; blend just until combined. Spread dough over bottom of prepared pan. Bake until golden, about 15 minutes. Cool 10 minutes. Maintain oven temperature. Spread preserves over crust. Beat whites in medium bowl until stiff but not dry. Fold in nut mixture. Spread nut meringue over preserves layer. Bake until meringue is firm to touch, about 25 minutes. Cool completely. Cut into squares.
Preparation Preheat oven to 350°F. Butter bottom of 13 x 9 x 2-inch baking pan. Combine nuts, 1 cup sugar and cinnamon in processor; blend until nuts are finely ground. Combine 1/2 cup sugar, flour, butter, egg yolks, vanilla and salt in processor; blend just until combined. Spread dough over bottom of prepared pan. Bake until golden, about 15 minutes. Cool 10 minutes. Maintain oven temperature. Spread preserves over crust. Beat whites in medium bowl until stiff but not dry. Fold in nut mixture. Spread nut meringue over preserves layer. Bake until meringue is firm to touch, about 25 minutes. Cool completely. Cut into squares.
