Apricot-Almond Triangles

Apricot-Almond Triangles

Crust
30 shortbread cookies
1/4 cup backed brown sugar
3/4 stick (6 Tbsp) butter softened

Almond Filling
1 roll (7oz) almond paste
1/3 cup granulated sugar
2 Tbsp stick butter, softened
White from 1 large egg plus 2 whole large eggs

Glaze: 1 cup apricot preserves, melted and strained
Decoration: sliced almonds


1. Heat oven to 350 degrees. Line a 8 or 9 inch square baking pan with foil, letting foil extend about 2 inches above the pan. Lightly coat with nonstick spray.

2. Crust: put cookies and brown sugar in food processor; process to make fine crumbs. Add butter; pulse until evenly distributed. Press firmly over bottom of prepared pan. Bake 15 minutes or until lightly browned.

3. Filling: Meanwhile beat almond past, sugar, butter and egg white in a medium bowl with mixer until smooth. Beat in whole eggs until well blended. Spread evenly over crust.

4. Bake 25 to 30 minutes until very lightly browned and puffed but still a little jiggly when pan is shaken. Cool slightly in pan on a wire rack. Spread with glaze. Refrigerate for at least 1 hour to set the glaze.

5. Lift foil by ends to cutting board, cut in 25 squares, then cut each square diagonally in half to make triangles. Decorate with almonds.