APRICOT ALMOND BARS

FOR THE ALMOND TOPPING:
1 1/2 cups sugar
3 cups almonds, blanched, sliced
4 egg whites (save 2 yolks for crust)
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
FOR THE CRUST:
2 1/2 cups flour
1/2 cup sugar
1 cup butter
2 egg yolks
FOR THE APRICOT GLAZE:
1/2 cup apricot preserves
1 tablespoon water
FOR THE CHOCOLATE GLAZE:
3 ounces semisweet chocolate
1 ounce unsweetened chocolate

Preheat oven to 350 degrees F. Line a jelly-roll pan with foil.

TO MAKE THE ALMOND TOPPING:
In top of double boiler over hot water, combine all ingredients. Cook, stirring casionally, until mixture reaches 110F on candy thermometer. Remove from heat and set aside.

TO MAKE THE CRUST:
In a large bowl combine flour and sugar. Cut in butter until mixture is crumbly, add egg yolks. With hands, mix into a smooth dough. Press into prepared pan and prick with fork.

Bake for 15 minutes. Remove from oven and spread almond topping over crust. Return to oven and bake for 20 minutes longer.

TO MAKE THE APRICOT GLAZE:
Meanwhile, in a small saucepan melt the apricot preserves with water over low heat. Strain through a fine sieve. Brush glaze over baked almond topping immediately after pan comes out of the oven. Cool pan on rack...Cut into 2-inch squares when cool.

TO MAKE THE CHOCOLATE GLAZE:
In top of double boiler over hot water, melt semisweet and unsweetened chocolate together. Drizzle on top of cookies. Allow to set.

Servings : 72
Source: Carolyn Rosen, Old Farmers Almanac, Second Prize, 1989