- DOUGH:
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 5/8 cup butter
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon zest
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup finely chopped almonds
- FILLING:
- 1/4 cup chopped dried apricots
- 1/2 cup apricot preserves
- 2 teaspoons lemon juice
- GLAZE:
- 1 egg white
- 2 tablespoons finely chopped almonds
- 1 tablespoon coarse granulated sugar
- Sift together the flour, baking powder and salt; set aside. In a medium bowl, cream together the butter, brown sugar and cinnamon until light and fluffy. Beat in the lemon zest, egg and vanilla. Mix in 1 cup of chopped almonds, then stir in the sifted ingredients. Press 2/3 of the dough into the bottom of a greased or parchment lined 8x8 inch baking pan. Roll the remaining portion between two pieces of waxed paper, out to an 8 inch square. Refrigerate all of the dough for at least 2 hours.
- While the dough is chilling, place the apricots into a small saucepan with water to cover. Bring to a boil and cook for three minutes. Remove from heat and set aside to cool. Drain the excess liquid from the apricots and mix in the preserves and lemon juice.
- Preheat oven to 350 degrees F (175 degrees C). Spread the apricot filling evenly over the chilled crust, leaving a 1/4 inch border on edges. Cut the chilled square of dough into 1/2 inch strips. Place the strips over the filling in a lattice design. Trim edges to fit and press the edges into the border. Brush the top with egg white then sprinkle with remaining chopped almonds and coarse sugar.
- Bake for 15 to 20 minutes in the preheated oven, until filling is bubbly and the crust is golden brown. Allow to cool completely before cutting into squares.
05/15/2019
recipepes.com
linzer cookies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
