Ingredients Jump to Instructions ↓

  1. 1 bag(s) (6 oz) dried apricots , chopped

  2. 3/4 stick(s) (6 Tbsp)

  3. unsalted butter , softened

  4. 2/3 cup(s) sugar

  5. 1 large egg

  6. 1 1/2 teaspoon(s) almond extract

  7. 1 cup(s) white whole-wheat flour

  8. 1/4 cup(s) wheat germ

  9. 1/2 teaspoon(s) baking soda

  10. 1/4 teaspoon(s) salt

  11. 1 cup(s) quick-cooking oats

  12. 1/4 cup(s) sliced almonds

  13. 1 tablespoon(s) sliced almonds

Instructions Jump to Ingredients ↑

  1. Heat oven to 350ºF. Line a 9 x 9-in. baking pan with nonstick foil (let the foil extend about 2 in. above pan at both ends).

  2. Bring 1⁄4 cup water to a boil. Place apricots in a food processor; pour boiling water over apricots. Cover and let stand while proceeding with recipe.

  3. In a large bowl with electric mixer, beat butter and sugar until light and fluffy. Beat in egg and almond extract.

  4. With mixer on low speed, beat in flour, wheat germ, baking soda and salt just until blended. Stir in oats and 1⁄4 cup of the almonds.

  5. Press 1 1⁄2 cups of the dough into pan. Process apricots and water until smooth. Spread over top of dough. Crumble remaining dough over top. Sprinkle with remaining 1 Tbsp almonds.

  6. Bake 30 to 35 minutes or until top is golden. Cool completely in pan on wire rack.

  7. Holding foil by ends, lift from pan onto a cutting board. Carefully cut lengthwise in 4 strips and then cut each strip in 6; remove foil.


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