Pat Sinclair

Scandinavian Apricot Almond Bars

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Preparation info
  • Makes

    24 to 30

    bars
    • Difficulty

      Easy

Appears in
Scandinavian Classic Baking
Scandinavian Classic Baking

By Pat Sinclair

Published 2011

  • About

A pastry blender makes it easy to combine flour and butter for the crust and results in flaky layers. You can also use two knives and a scissor-like motion to get the same result. Don’t leave large pieces of butter or holes will form when they melt.

Ingredients

Crust

  • 2 cups all-purpose flour
  • 1 cup confectioners’ sugar
  • ¾

Method

Heat the oven to 350° F. Line the bottom of a 13" × 9" baking pan with aluminum foil, extending the foil over the long sides of the pan. Lightly spray the foil with nonstick cooking spray.

Combine the flour, confectioners’ sugar and butter for the crust in a large bowl. Cut in

Photos