This is my version of the delicate English classic. An almond cookie base topped with apricot jam and almond paste is truly wonderful.

Almond Cookie Crust:
1 1/2 cups flour
1/4 cup sugar
3/4 cup butter
1/2 cup finely chopped almonds
1 egg, beaten

3/4 cup apricot jam, sieved

In the large bowl of an electric mixer, beat together flour, sugar and butter until mixture resembles coarse meal. Beat in the almonds. Add the beaten egg and beat until a dough forms. Do not overbeat.

Pat mixture on the bottom and 1/2-inch up the sides of a greased 9x13-inch baking pan and bake in a 350° oven for 20 minutes or until top is very lightly browned. Spread apricot jam evenly over the top. Spread Almond Filling evenly over the jam.

Bake at 350° for about 25 minutes, or until the topping is set and top is browned. Allow to cool in pan. When cool, cut into squares and sprinkle top faintly with sifted powdered sugar. Yields 4 dozen cookies.

Almond Filling:
1 package (7 ounces) almond paste
1/2 cup sugar
1 tablespoon flour
2 eggs
2 tablespoons cream
1 teaspoon almond extract

Beat together all the ingredients until blended.

Menu

Place an Order