You can find almond icing in bulk food stores and supermarkets.
- Portion size 24 servings
- Credits : Holiday Best: 2005
Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside.
In small saucepan, cover and simmer apricots in Triple Sec over medium-low heat, stirring twice, until plump and liquid is absorbed, about 5 minutes. Let cool.
In large bowl, beat butter with sugar until combined. Beat in eggs, 1 at a time; beat in orange rind. In small bowl, whisk together flour, baking powder and salt ; pour over egg mixture and stir to blend. Stir in almonds and apricots. Scrape into prepared pan; smooth top.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 35 minutes. Let cool in pan on rack. Brush with corn syrup.
Icing: Between 2 sheets of waxed paper and stretching by hand if necessary, roll almond icing into 9-inch (23 cm) square; press onto base. Set aside.
In bowl, beat butter with half of the icing sugar, the cream and orange rind; beat in remaining sugar until smooth. Spread over almond icing; cover and refrigerate for 4 hours. (Make-ahead: Wrap and store in airtight container for up to 5 days or freeze for up to 3 weeks.) Cut into bars.
Nutritional facts <b>Per bar:</b> about
- Sodium 56 mg
- Protein 2 g
- Calories 187.0
- Total fat 8 g
- Cholesterol 30 mg
- Saturated fat 3 g
- Total carbohydrate 29 g
- Iron 6.0
- Folate 3.0
- Calcium 2.0
- Vitamin A 13.0
- Vitamin C 2.0