Tiny Apricot Almond Squares
This Scandinavian bar is a cross between shortbread and cake.
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How to make
Heat oven to 350°F. Line 15x10x1-inch baking pan with aluminum foil, extending foil over edges. Lightly spray with no-stick cooking spray; set aside.
Combine sugar and butter in medium bowl. Beat at medium speed until creamy. Add egg and almond extract; continue beating until well mixed. Add flour, baking powder, and salt. Beat at low speed until well mixed.
Press mixture evenly into prepared pan. Spread apricot preserves evenly over batter. Sprinkle almonds evenly over preserves. Bake 20-25 minutes or until set and just beginning to brown. Cool completely.
Sprinkle with powdered sugar. Lift bars out of pan, using foil ends. Cut into 1 1/2-inch squares.
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