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Apricot Oatmeal Bars
2 cups old fashioned oatmeal, uncooked
2 cups ground almonds, divided
1 cup flour
1/2 teaspoon salt
1 1/2 cups butter, softened
1 1/2 cups powdered sugar
2 eggs, lightly beaten
1 tsp. vanilla
1/2 teaspoon almond extract
One 18-ounce jar apricot preserves
1 1/4 cups finely chopped dried apricots
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 and chopped apricots; mix well. Spread evenly over partially baked crust. Add remaining 1/2 cup ground almonds to reserved oat mixture; mix well. Sprinkle over apricot mixture.
Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Sprinkle with powdered sugar or leave tops plain. Cut into bars.
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