Apricot Lemon Bars with Hazelnut Crust

Makes 16 bars

A twist on the classic lemon bar.

Crust:

¾ cup plus 2 tablespoons all-purpose flour

¼ cup sugar

¼ teaspoon salt

¼ cup toasted, skinned hazelnuts

8 tablespoons unsalted butter, melted

¾ teaspoon vanilla

Topping:

¼ cup sugar

2 tablespoons flour

2 large eggs

½ cup apricot preserves

1/3 cup strained lemon juice

Powdered sugar, garnish

1. Preheat oven to 350 degrees. Line an 8-inch square pan with foil, leaving an overhang.

2. For the crust, pulse the flour, sugar, salt and nuts in a food processor until finely ground. Add melted butter and vanilla; pulse just until mixture begins to clump. Press dough evenly into pan bottom. Bake 25-30 minutes, or until well browned at edges.

3. Meanwhile, whisk topping ingredients together. Pour topping over crust, turn oven down to 300 degrees and continue baking 20-25 minutes longer, or until topping no longer jiggles. Cool completely in pan. Sift powdered sugar over top just before serving.

-- Alice Medrich, "Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies," (Workman Publishing, 384 pp., $25.95)


Advertisement