12 oz dried apricots, coursely chopped
1 1/2 cups water
1/2 cup sugar
Combine ingredients in a heavy saucepan. Bring to a simmer on medium heat. Cook at a gentle simmer for about 30 minutes until fruit is soft and slightly thickened. Whisk through to break up fruit further. Pour into a bowl to cool. The filling can be made ahead up to 3 days and stored in the refrigerator, tightly covered. Do not cover until completely cool. Bring to room temp before using.
Cookie Base:
1 cup softened butter
1/2 cup sugar
zest of one lemon
2 egg yolks (you will use the whites in topping)
pinch of salt
1 cup flour
1/2 tsp baking powder
Prepare 9 x 13 pan by lining with foil. I butter the pan first. It helps the foil stick. Then butter the foil. Preheat oven to 350. Mix dry ingredients in a bowl and set aside. Beat butter, sugar, and zest until light and fluffy. Beat in yolks. Gradually add flour mixture. Beat just until well combined. Press into prepared pan with back of wooden spoon. Spread with room temperature apricot mixture. Set pan aside while you prepare topping.
Almond meringue topping:
2 egg whites
pinch salt
1/2 cup baker's sugar/superfine sugar (if you don't have superfine sugar, just blitz regular sugar in the food processor)
1 cup finely chopped blanched almonds
Beat egg whites on medium speed until white and opaque and beginning to form peaks. Turn speed up to high and stream in sugar. Beat for 5 minutes until glossy and holding firm peaks. With wooden spoon, fold in almonds. Spread over apricot mixture.
Bake for 45 minutes. Cool completely. Remove from pan by lifting foil sides. Loosen foil and remove. Cut with very sharp knife, cleaning it with hot water between cuts. Topping can be very sticky.
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