Apricot-Peanut Jumbles
Yield
12 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
|
|
| ¾ | teaspoon |
baking soda
|
|
| ¾ | cup |
butter
|
|
| 2 | large |
eggs
separated |
|
| 1 | cup |
apricot preserves (jam)
|
*
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
cocoa powder
unsweetened |
|
| ⅔ | cup |
coconut
grated |
*
|
| 2 | cups |
peanuts, unsalted
roasted, coarsely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 3.8 | ml |
baking soda
|
|
| 177 | ml |
butter
|
|
| 2 | large |
eggs
separated |
|
| 237 | ml |
apricot preserves (jam)
|
*
|
| 118 | ml |
sugar
|
|
| 15 | ml |
cocoa powder
unsweetened |
|
| 158 | ml |
coconut
grated |
*
|
| 473 | ml |
peanuts, unsalted
roasted, coarsely chopped |
*
|
Directions
Preheat 350℉ (180℃) oven.
Grease a jelly roll pan. Sift together flour, sugar, and baking soda.
Cut in the butter, then beat in the yolks, forming a stiff dough.
Press the dough into the pan in an even layer. Bake for 10 minutes and remove pan from the oven.
Spread surface of layer evenly with jam.
Beat egg whites lightly with a fork, then beat in the sugar and cocoa.
Stir in the coconut and peanuts and spread this mixture evenly over the jam.
Brush top very lightly with water.
Bake an additional 20 minutes, or until the surface is well browned.
Cool in the pan on a wire rack, then cut into 1½ inch squares.
Any kind of jam may be substituted.
