Ingredients Jump to Instructions ↓

  1. 1 cup kosher for Passover margarine or unsalted butter

  2. 1 cup sugar

  3. 2 large egg yolks

  4. 2 tsp. grated lemon peel

  5. 1 tsp. vanilla

  6. 1/4 tsp. salt

  7. 2 cups matzoh cake meal

  8. 1 12-oz. jar apricot preserves

  9. 3/4 cup chopped walnuts

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F. Grease a 13x9x2-inch glass baking pan.

  2. With an electric mixer beat margarine and sugar on medium speed until light and fluffy, about 2 minutes. Add egg yolks and continue beating until well combined, scraping bowl as necessary. Add lemon peel, vanilla, and salt. Reduce speed to medium-low and add the matzo meal, beating just until combined.

  3. Press about two-thirds of the mixture over the bottom of prepared pan and bake on the center rack for 20 minutes. Remove from oven and spread preserves evenly over crust. Sprinkle walnuts over the preserves and crumble remaining matzo meal mixture over top. Bake until topping feels set and begins to turn golden, 30 to 35 minutes. Cool in pan on wire rack. Cut into squares to serve. Makes 12 to 16 bars.


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