Name: Scandinavian Apricot Almond Bars
Yield: Makes 24 to 30 bars
Ingredients: 2 egg whites; ¾ cup apricot preserves; 1 teaspoon almond extract; ½ cup slivered almonds, toasted; ¾ cup butter; 2 cups all-purpose flour; 1 cup confectioners’ sugar

Preparation info

Makes
24 to 30
bars

Difficulty
Easy

Appears in

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