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Apricot Almond Bars















Trans-fat Free, High Fiber


Almond topping
1 ½ cups sugar
3 cups almonds
blanched, sliced
4 each egg whites
2 tablespoons all-purpose flour
½ teaspoon cinnamon
¼ teaspoon nutmeg
freshly grated
2 ½ cups all-purpose flour
½ cup sugar
1 cup butter
2 each egg yolks
Apricot glaze
½ cup apricot preserves (jam)
1 tablespoon water
Chocolate glaze
3 ounces semi-sweet chocolate
semi-sweet, null, null
1 ounce unsweetened chocolate


Preheat oven to 350℉ (180℃). Line a jelly-roll pan with foil.

Almond topping: In top of double boiler over hot water, combine all ingredients. Cook, stirring occasionally, until mixture reaches 110F on candy thermometer. Remove from heat and set aside.

Crust: In a large bowl combine flour and sugar. Cut in butter until mixture is crumbly, add egg yolks.

With hands, mix into a smooth dough. Press into prepared pan and prick with fork.

Bake for 15 minutes. Remove from oven and spread almond topping over crust. Return to oven and bake for 20 minutes longer.

Apricot Glaze: Meanwhile, in a small saucepan melt the apricot preserves with water over low heat. Strain through a fine sieve. Brush glaze over baked almond topping immediately after pan comes out of the oven. Cool pan on rack.

Cut into 2 inch squares when cool.

Chocolate Glaze: In top of double boiler over hot water, melt semisweet and unsweetened chocolate together. Drizzle on top of cookies. Allow to set.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 331g (11.7 oz)
Amount per Serving
Calories 158750% of calories from fat
 % Daily Value *
Total Fat 89g 136%
Saturated Fat 36g 180%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 332mg 14%
Total Carbohydrate 63g 63%
Dietary Fiber 12g 48%
Sugars g
Protein 50g
Vitamin A 28% Vitamin C 0%
Calcium 21% Iron 45%
* based on a 2,000 calorie diet How is this calculated?


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