Ingredients
-
1 1/2 cups All-Purpose FlourDough
-
3/4 teaspoon Baking powderDough
-
1/2 teaspoon SaltDough
-
5/8 cup ButterDough
-
1/2 cup Brown sugarDough
-
1 teaspoon Ground CinnamonDough
-
1 tablespoon Lemon ZestDough
-
1 EggDough
-
1 teaspoon Vanilla ExtractDough
-
1 cup Chopped AlmondsDough
-
1/4 cup Chopped Dried ApricotsFilling
-
1/2 cup Apricot PreservesFilling
-
2 teaspoons Lemon juiceFilling
-
1 Egg WhitesGlaze
-
2 tablespoons Chopped AlmondsGlaze
-
1 tablespoon Coarse Granulated SugarGlaze
Directions
Steps
|
1
Done
|
Mix the flour, baking powder, and salt in a sieve; put aside. Beat the butter, brown sugar, and cinnamon in a medium-sized bowl until the mixture is light and fluffy. Whisk in the egg, vanilla, and zest of the lemon. Stir in the sifting ingredients after adding in one cup of chopped almonds. Using parchment paper or oil, press about two thirds of the dough onto the bottom of an 8 by 8-inch baking pan. Roll the leftover amount into an 8-inch square by rolling it between two sheets of wax paper. Put the entire dough in the fridge for at least two hours. |
|
2
Done
|
Place the apricots in a small saucepan with enough water to cover while the dough is chilling. After bringing to a boil, simmer for three minutes. Take off the heat source and leave it to cool. After the apricots' excess liquid has been drained, combine them with the preserves and lemon juice. |
|
3
Done
|
Set oven temperature to 350 F (175 C). Over the cold crust, evenly distribute the apricot filling, leaving a 1/4-inch border around the edges. Slice the chilled dough square into strips that are 1/2 inch wide. Lay the strips in a lattice pattern atop the filling. Press the edges into the border after trimming them to suit. Drizzle the top with the egg white, then scatter the coarse sugar and the remaining chopped almonds on top. |
|
4
Done
|
Preheat the oven and bake for 15 to 20 minutes, or until the crust is golden brown and the filling is bubbling. Chill thoroughly before slicing into squares. |
