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Apricot-Almond Shortbread Bars

Source: Chef2Chef

Yield: 1 Serving

1 1/2 Cups Unsalted Butter; softened
2 Cups Sugar
2 Egg Yolks
1/2 Teaspoon Vanilla
1/4 Teaspoon Almond Extract
4 cups flour
1 1/3 Cups Blanched Almonds; toasted & chop fine
10 Oz. Jar Apricot Jam

Preheat oven to 350.

Beat butter and sugar until fluffy. Beat in egg yolks and vanilla and
almond extracts. Mix in flour until the mixture forms a soft dough.
Divide dough in half. Press one half into a 15 x 10 jelly roll pan.
Spread evenly with jam. Cover completely with remaining dough (flatten
pieces with hands and patch on top of jam). Bake 30 minutes or until
golden brown.