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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Hard
Cuisine: Italian
     Serving Size: 30 - Change
Nutritional Facts
Servings Per Recipe: 30

Amount Per Serving
Calories 88
% Daily Value**
Total Fat 5g
8%
Saturated Fat 2g
3%
Unsaturated Fat 2g
Cholesterol 22mg
7%
Sodium 24mg
1%
Total Carbohydrate 10g
3%
Dietary Fiber 1g
3%
Sugars 5g
Protein 2g
Vitamin A  3%Vitamin C  0%
Calcium  1%Iron  3%
Potassium  2%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apricot-Nut Diamonds

Recipe Tags: Bar Recipes

Date Added: June 11, 2009

Ingredients:

2 Eggs at room temperature
1/4 Cup Butter or margarine
1 Cup All-Purpose Flour
1 Dash Salt to taste
1 Teaspoon Extract Of Vanilla
1 Cup Walnut Chopped
3/4 Cup Brown Sugar packed
1/2 Cup Dried Apricot snipped
1/2 Cup Coconut shredded
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Directions:



1. For crust, combine the 1 cup flour and salt in a mixing bowl.

2. Cut in butter or margarine till crumbly. Press into the bottom of a lightly greased 11 x 7 x 1-1/2-inch baking pan.

3. Bake in a 375 degree oven for 12 minutes.

4. Meanwhile, for filling, combine apricots and enough water to cover in a small saucepan.

5. Bring to boiling. Reduce heat and simmer, covered, for 10 minutes.

6. Drain. Stir together brown sugar and eggs in a large mixing bowl till combined.

7. Stir in drained apricots, the 1 cup walnuts, coconut, and vanilla.

8. Add the 2 tablespoons flour; stir till combined.

9. Spread mixture evenly over crust. Bake for 15 minutes more.

10. Cool in pan on a wire rack. Drizzle with Vanilla Icing, and sprinkle with the 1/2 cup walnuts.

12. Cut into diamonds. Store in an airtight container in the refrigerator.

13. Vanilla Icing: Combine 1 cup sifted powdered sugar, 2 teaspoons milk, and 1/4 teaspoon vanilla till smooth.

14. NOTES : To cut into diamonds, first cut straight lines down the length of the pan.

15. Then cut diagonal lines across the pan. Trim the end pieces into triangles, rectangles, or squares.

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Dietary Notes:
This recipe is low-sodium with 23.8mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Butter, Gluten, Sulfites, Walnuts, Natural Sweeteners, Apricot, Fructose Malabsorption allergies.
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