Passover Apricot Bars Recipe - Cooking Index
1 cup | 198g / 7oz | Margarine - (2 sticks) |
2 | Egg yolks | |
1 | Salt | |
1 cup | 198g / 7oz | Sugar |
2 cups | 474ml | Sifted matzo cake meal |
2 teaspoons | 10ml | Grated lemon zest |
1 teaspoon | 5ml | Vanilla extract |
1 cup | 237ml | Apricot preserves |
1/4 cup | 59ml | Lemon juice |
1/2 cup | 73g / 2.6oz | Chopped nuts |
Heat the oven to 325 degrees. Grease the bottom and sides of a 9- by 13-inch pan.
Beat the margarine and egg yolks in the bowl of an electric mixer. Add the salt, sugar, matzo cake meal, lemon zest and vanilla and mix thoroughly. The mixture will be crumbly. Pat three-fourths of the dough into the bottom of the pan; refrigerate the remaining dough.
Bake the crust until firm, 20 minutes.
Mix the preserves and lemon juice and spread evenly over the slightly cooled crust. Sprinkle the nuts and the crumbled remaining dough on top. Bake until the topping is golden brown, 30 to 35 minutes. Cool and cut into squares.
This recipe yields 16 servings.
Each bar: 270 calories; 152 mg. sodium; 27 mg. cholesterol; 15 grams fat; 3 grams saturated fat; 35 grams carbohydrates; 2 grams protein; 1 gram fiber.
Source:
The Los Angeles Times, 04-09-2003
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