Dried apricots lend an appealing tanginess to this layered bar.
- Portion size 40 servings
Line 13- x 9-inch metal cake pan with parchment paper; set aside.
In bowl, beat together butter, sugar and salt until fluffy; using wooden spoon, stir in flour until combined. Press into prepared pan. Bake in centre of 350?F oven until golden, about 20 minutes. Let cool in pan on rack.
Filling: Meanwhile, in saucepan, bring apricots, 1/2 cup water and almond liqueur to boil. Reduce heat and simmer until apricots are tender and liquid is evaporated, about 10 minutes. Let cool.
Stir in eggs and sugar; spread over base. Sprinkle with almonds. Bake in centre of 350F oven until set and golden, about 30 minutes. Let cool in pan on rack.
Glaze: In bowl, stir icing sugar with almond liqueur until smooth. Drizzle over filling; let stand until set.
(Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)
Test Kitchen Tip: In the filling, you can use 2 tsp almond extract instead of the almond liqueur; increase the water to 3/4 cup. In the glaze, replace the liqueur with 2 tbsp milk and a dash of almond extract.