Hungarian Apricot Bars

Name: Hungarian Apricot Bars
Yield: Makes one 10 x 15 x 1-inch pan, about thirty-five 2-inch squares
Cuisine: Italian
Ingredients: ½ cup sugar; 1 cup all-purpose flour; 1½ cups water to cover apricots; 12 ounces dried apricots, coarsely chopped; ¼ cup sugar; 4 ounces (about 1 cup) finely chopped blanched almonds; 2 large egg yolks (you’ll be using the whites for the topping); 2 large egg whites; 8 tablespoons (1 stick) unsalted butter, softened; 1 teaspoon finely grated lemon zest; Pinch salt; ½ teaspoon baking powder

Preparation info

Makes one 10 x 15 x 1 inch pan, about
thirty-five
2-inch squares

Difficulty
Easy

Appears in

Cookies Unlimited

By Nick Malgieri

Published 2000

About

This wonderful recipe for a triple decker bar was shared by an old friend, Nancy Berzinec, who lives out in Pennsylvania Dutch country. I met Nancy in 1985 when she was the cooking school director at Sue and Lynn Hoffman’s Kitchen Shoppe in Carlisle, Pennsylvania, where I taught. Nancy says that this is a favorite Christmas cookie in her family.

Ingredients

Europe
Italy
Hungary
Dessert
Mediterranean
Cookies
Eastern Europe
Vegetarian

Ingredients

Method