• 0
  • 0
  • 3
  • 3
  • 3
Javascript is disabled in your browser. Please Enable it.
Facebook
Twitter
Apricot Oatmeal Linzer Bars
AVG Rating
Rate This
Quaker Cooking
Servings: 48 BARS
Prep Time:
Cooking Time:
Dessert
INGREDIENTS:
    • 2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
    • 2 Cup(s) ground almonds or pecans, divided
    • 1 Cup(s) all-purpose flour
    • 1/2 Teaspoon(s) salt (optional)
    • 1-1/2 Cup(s) (3 sticks) butter, softened
    • 1-1/2 Cup(s) plus 1 tablespoon powdered sugar, divided
    • 4 egg yolks or 2 eggs, lightly beaten
    • 2 Teaspoon(s) vanilla
    • 1/2 Teaspoon(s) Almond Extract
    • One 18-ounce jar apricot preserves (about 1-1/2 cups)
    • 1 Cup(s) finely chopped dried apricots
    • 2 Tablespoon(s) orange-flavored liqueur (optional)

PREPARATION:

Heat oven to 350°F. Lightly grease 13 x 9-inch baking pan. In medium bowl, combine oats, 1-1/2 cups ground almonds, flour and salt; mix well. Set aside. In large bowl, beat butter and 1-1/2 cups powdered sugar until creamy. Add egg yolks, vanilla and almond extract; beat well. Stir in oat mixture; mix well. Reserve 1-1/3 cups; put in small bowl and set aside. Spread remaining oat mixture on bottom of prepared pan. Bake 13 to 15 minutes or until light golden brown. Cool 10 minutes on wire rack. In small bowl, combine preserves, apricots and liqueur; mix well. Spread evenly over partially baked crust. Add remaining 1/2 cup ground almonds to reserved oat mixture; mix well. Drop by 1/4 teaspoonfuls evenly over apricot mixture. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Sprinkle with remaining 1 tablespoon powdered sugar. Cut into bars. Store tightly covered.

COOK NOTE:

Pre-ground nuts can be purchased in the baking section of your supermarket.

Nourishing Conversation
Apricot Oatmeal Linzer Bars
Servings: 48 BARS
Prep Time:
Cooking Time:
Ingredients
  • 2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 2 Cup(s) ground almonds or pecans, divided
  • 1 Cup(s) all-purpose flour
  • 1/2 Teaspoon(s) salt (optional)
  • 1-1/2 Cup(s) (3 sticks) butter, softened
  • 1-1/2 Cup(s) plus 1 tablespoon powdered sugar, divided
  • 4 egg yolks or 2 eggs, lightly beaten
  • 2 Teaspoon(s) vanilla
  • 1/2 Teaspoon(s) Almond Extract
  • One 18-ounce jar apricot preserves (about 1-1/2 cups)
  • 1 Cup(s) finely chopped dried apricots
  • 2 Tablespoon(s) orange-flavored liqueur (optional)

Preparation

Heat oven to 350°F. Lightly grease 13 x 9-inch baking pan. In medium bowl, combine oats, 1-1/2 cups ground almonds, flour and salt; mix well. Set aside. In large bowl, beat butter and 1-1/2 cups powdered sugar until creamy. Add egg yolks, vanilla and almond extract; beat well. Stir in oat mixture; mix well. Reserve 1-1/3 cups; put in small bowl and set aside. Spread remaining oat mixture on bottom of prepared pan. Bake 13 to 15 minutes or until light golden brown. Cool 10 minutes on wire rack. In small bowl, combine preserves, apricots and liqueur; mix well. Spread evenly over partially baked crust. Add remaining 1/2 cup ground almonds to reserved oat mixture; mix well. Drop by 1/4 teaspoonfuls evenly over apricot mixture. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Sprinkle with remaining 1 tablespoon powdered sugar. Cut into bars. Store tightly covered.

© Quaker Oats Company, 2013