Title: Apricot almond bars
 Categories: Loo, Cookies, Nuts
      Yield: 60 - 72 cooki
 
  1 1/2 c  Sugar
      3 c  Blanched almonds, sliced
      4    Egg whites
      2 tb Flour
    1/2 ts Cinnamon
    1/4 ts Nutmeg
  2 1/2 c  Flour
    1/2 c  Sugar
      1 c  Butter
      2    Egg yolks
    1/2 c  Apricot jam
      1 tb Water
      4 oz Bittersweet chocolate
 
  Combine first 6 ingredients. Cook over low heat or in double boiler to
  110F. Set aside.
  
  Preheat oven to 350F. Line a jelly roll pan with foil. Combine flour
  and sugar. Cut in butter. Add egg yolks. Mix until smooth. Press into
  pan and prick with fork. Bake 15 min and then spread almond mixture
  over. Return to oven and bake 20 min more.
  
  Melt jam with water. Strain. Brush over almond mixture as soon as pan
  leaves the oven. Cool pan on rack. Cut into 2" (approx.) squares. Melt
  chocolate and drizzle over cookies.
  
  Carolyn Rosen, Nashville TN 2nd prize, Old Farmer's Almanac 1989
  Holiday Cookie Recipe Contest
  
  From:    Michael Loo
  
  Recipes