** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. You can use either almonds or walnuts in this recipe-each gives a very different flavor.
2. In a small saucepan, place apricots and cover with water.
3. Cook, covered, over low heat for 15 minutes.
4. Drain, and when apricots are cool enough to handle, chop finely.
5. Set aside. Preheat oven to 350ø. Grease 8 x 8-inch baking pan.
6. In a large bowl, beat butter, sugar and 1 cup flour until well mixed and crumbly; pat into bottom of pan.
7. Bake 20 minutes at 350ø or just until golden.
8. While batter is in oven, use the same bowl to mix all remaining ingredients (including apricots) except confectioners sugar.
9. Pour over baked layer and return to oven for 25 minutes.
10. Remove from oven; cool in pan before cutting in squares or oblongs with a sharp knife.
11. Dust with confectioners sugar. Yield: 16-20 squares or oblongs.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Butter, Gluten, Almonds, Sulfites, Natural Sweeteners, Apricot, Fructose Malabsorption allergies.
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