Source: Marlene
Rating: Marlene-Good
Cover apricots with water in small saucepan. Bring to a boil, turn down heat, cover and simmer 10 minutes. Drain, cool and chop finely.
Heat oven to 350 degrees. Grease an 8x8x2 inch cake pan.
Mix butter or shortening, sugar and 1 cup flour with a fork, then with fingers until crumbly. Press firmly in an even layer in prepared pan.
Bake 10-15 minutes or until set and lightly browned.
Beat eggs well. Beat in brown sugar gradually. Sift 1/3 cup flour, baking powder and salt into egg mixture and bend well. Stir in apricots, almond extract. Spread over baked bottom crust. Return to oven and bake 30 minutes. longer.
Cool to lukewarm and sift icing sugar generously over top. Cool before cutting into bars.
Ingredients
Directions
Cover apricots with water in small saucepan. Bring to a boil, turn down heat, cover and simmer 10 minutes. Drain, cool and chop finely.
Heat oven to 350 degrees. Grease an 8x8x2 inch cake pan.
Mix butter or shortening, sugar and 1 cup flour with a fork, then with fingers until crumbly. Press firmly in an even layer in prepared pan.
Bake 10-15 minutes or until set and lightly browned.
Beat eggs well. Beat in brown sugar gradually. Sift 1/3 cup flour, baking powder and salt into egg mixture and bend well. Stir in apricots, almond extract. Spread over baked bottom crust. Return to oven and bake 30 minutes. longer.
Cool to lukewarm and sift icing sugar generously over top. Cool before cutting into bars.