here they are... posted by Reba in FL
http://63.123.232.200/HyperNews/get/archive_cookie501-600/522.html
Rec: Slavic Apricot Almond Bars
These are a lot of work but well worth it if
you love almond flavoring. My family adores
these. The recipe was given to me by an
elderly lady who was a patient in a doctors
office I worked in. Enjoy!!
* Exported from
MasterCook *
Slavic Apricot Almond
Bars
Recipe By : Mrs. Stipski (Given to Reba)
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient --
Preparation Method
Dough:
1 1/2 cups brown sugar
2 eggs
1 cup butter or margarine
-- (2 sticks)
3 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Filling:
1 8 oz.can Solo Almond Paste
NOT FILLING
1/8 teaspoon almond extract
1/4 cup milk
8 teaspoons sugar
1 10 oz.Jar apricot preserves,
warm in micro, or stove -- make it liquefy
Glaze:
2 cups confectioner's sugar
Fresh lemon juice,
add until it is thin -- enough to spread
In an electric mixer blend the sugar and
butter. Add the eggs one at a time. Add
remaining DOUGH ingredients and mix to form a
dough much like cookie dough. Wrap in Saran
and refrigerate at least 3-4 hours or over
night. After the dough has chilled the
stated amount of time, divide the dough in
half. (Place half back in the refrigerator)
Between two sheets of wax paper or parchment
roll the dough out to form a rectangle that
will fit a small jelly roll pan or a 9X13"
baking pan. Carefully transfer the dough to
the pan. If it tears, pat it into place, not
to worry! Set aside. (Preheat oven to 350°)
Prepare Filling:
Beat in an electric mixer all FILLING
ingredients together until smooth. Spread
evenly on dough that is in the baking pan.
Heat the Apricot preserves until spreadable
consistency. You can use your microwave for
roughly a minute (I use a glass measuring cup
covered with Saran, or heat it in a pan on
the stove top.Spread evenly over the top of
the filling.
Roll out the remaining dough between wax
paper or parchment, you may need a bit of
additional flour to make it easier to
handle.Place dough gently over the filling
making sure you have the top covered
completely. Bake in a 350° oven for 20-25
minutes or until it appears done, you can't
test this one with a tooth pick because of
the filling!
Cool the pan on a rack until it has cooled
but is slightly warm. Spread the glaze evenly
over the top, you have to do this step
carefully, if you go back to re-smooth the
glaze it will not look pretty. Wait about 10
minutes and cut into squares, it SHOULD be
still warm when you cut into it. Makes about
3 dozen squares. I like to place them in cup
cake papers to store as well as serve.
