2 cups Quaker Oats
2 cups ground almonds , or pecans, divided
1 cup all-purpose flour
1/2 tsp salt , optional
1 ½ cup butter, softened
1 ½ cup powdered sugar, plus 1 tbsp for topping
4 egg yolks , or 2 eggs, lightly beaten
2 tsp vanilla
1/2 tsp almond extract
18 oz apricot preserves
1 cup dried apricots, finely chopped
2 tbsp orange-flavored liqueur, optional
Heat oven to 350°F. Lightly grease a 13 x 9-inch baking pan.
In a medium-sized bowl, combine oats, 1.5 cups ground almonds, flour and salt, mixing well. Set aside.
In a large bowl, beat butter and 1.5 cups powdered sugar until creamy. Add egg yolks, vanilla and almond extract, beating well. Stir in oat mixture and mix well.
Reserve 1 ⅓ cups of this mixture, put in a small bowl and set aside.
Spread the rest of the oat mixture on the bottom of the prepared pan. Bake for 13 to 15 minutes or until light golden brown. Cool for 10 minutes on a wire rack.
In a small bowl, combine preserves, apricots and liqueur (optional), mixing well. Spread evenly over the partially baked base.
Add remaining ground almonds to the reserved oat mixture and mix well. Drop by 1/4 teaspoonfuls evenly over the apricot mixture.
Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack.
Sprinkle with 1 tbsp powdered sugar. Cut into bars and store tightly covered until ready to eat.
Sugar: 10g
:
Calcium: 17mg
Calories: 144kcal
Carbohydrates: 16g
Cholesterol: 32mg
Fat: 9g
Fiber: 1g
Iron: 1mg
Potassium: 46mg
Protein: 2g
Saturated Fat: 4g
Sodium: 30mg
Vitamin A: 318IU
Vitamin C: 1mg
