For the crust:
Sifted flour (all-purpose) 1 cup
Baking powder teaspoon
Butter 1 teaspoon and 5 tablespoons
Sugar (granulated) cup
Egg (large and separated) 1 number
Milk 1 tablespoon
Ingredients for the filling:
Apricot preserves cup
Almonds (blanched) cup
Sugar (granulated) 2/3 cup
Salt teaspoon
Egg (large) 1 number (reserve the egg white from the separated egg meant for crust)
Vanilla extract teaspoon
Almond extract teaspoon
Green food colouring
For the glaze:
Sifted powdered sugar cup
Chocolate (unsweetened) ounce
Butter 1 tablespoon
Vanilla extract teaspoon
Boiling water 1 tablespoon

Method of Preparation

For the crust

Heat the oven and bring it to 375 F. Keep ready an 8×8-inch baking pan greased. Take the flour and the baking powder, sift together and keep it aside. Take a small bowl with an electric mixer and beat butter until creamy.

Now add sugar to the butter and continue to beat until mixture is light and fluffy. Add milk and egg yolk and beat well. Now add the flour mixture gradually and stir well.

Leave the flour mixture pressed into the bottom of the pan itself and bake for 12 to 15 minutes or until the edges begin to turn golden brown in colour.

For the filling

Meanwhile, for making the filling, soften the preserves by stirring in a small bowl. Powder the almonds to a fine state in a food processor. Add this powdered almonds, sugar and salt to a bowl and stir well. Add the egg and egg white, vanilla, almond extract, and 2 or 3 drops of food coloring.

Blend well and mix thoroughly. Now spread the preserves in a thin layer over the hot crust duly leaving a 1/2-inch border.

Spread the prepared almond filling evenly over the preserves. Bake again for 25 minutes or until the top barely springs back when pressed lightly with a fingertip. Allow to cool completely.

Servings: 24