Apricot Oatmeal Linzer Bars
With a dash of sophistication and a splash of liqueur, these sugar-powered delights take a place of pride on any dessert tray. Pair them with tea, coffee, or enjoy a plate all on their own. Time to indulge in a traditional treat with a twist.
- 2 cups Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
- 2 cups ground almonds or pecans, divided
- 1 cup all-purpose flour
- 1/2 teaspoon salt (optional)
- 1-1/2 cups (3 sticks) butter, softened
- 1-1/2 cups plus 1 tablespoon powdered sugar, divided
- 4 egg yolks or 2 eggs, lightly beaten
- 2 teaspoons vanilla
- 1/2 teaspoon almond extract
- One 18-ounce jar apricot preserves (about 1-1/2 cups)
- 1 cup finely chopped dried apricots
- 2 tablespoons orange-flavoured liqueur (optional)
How to make it
- Heat oven to 350°F. Lightly grease 13 x 9-inch baking pan.
- In medium bowl, combine oats, 1-1/2 cups ground almonds, flour and salt; mix well. Set aside. In large bowl, beat butter and 1-1/2 cups powdered sugar until creamy. Add egg yolks, vanilla and almond extract; beat well.
- Stir in oat mixture; mix well. Reserve 1-1/3 cups; put in small bowl and set aside. Spread remaining oat mixture on bottom of prepared pan.
- Bake 13 to 15 minutes or until light golden brown. Cool 10 minutes on wire rack.
- In small bowl, combine preserves, apricots and liqueur; mix well. Spread evenly over partially baked crust.
- Add remaining 1/2 cup ground almonds to reserved oat mixture; mix well. Drop by 1/4 teaspoonfuls evenly over apricot mixture.
- Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Sprinkle with remaining 1 tablespoon powdered sugar. Cut into bars. Store tightly covered.