California Gold Bars Recipe
Ingredients
| Dried apricots | 1 1/2 Cup (16 tbs) | |
| Eggs | 4 standard | |
| Granulated Sugar | 2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Orange rind | 2 Teaspoon, grated | |
| All purpose flour | 2 Cup (16 tbs) | |
| 2 tsps. double-acting baking powder | ||
| Nutmeg | 1/2 Teaspoon | |
| Pecans and walnuts | 1 Cup (16 tbs), chopped | |
| Confectioners' 10-X Powdered Sugar | ||
Directions
Soak apricots in water until soft.
Drain well; cut into small pieces.
Beat eggs well in large bowl.
Gradually beat sugar and salt into eggs until light and foamy.
Add orange rind.
Sift together flour, baking powder and nutmeg; gradually blend into egg mixture.
Add apricots and nuts; mix briefly.
Spread batter into 2 greased 9-inch square pans.
Bake in moderate oven, 350°F., 30€”35 minutes or until done.
When partially cool, cut 1 1/2 x 3-inch bars and roll in confectioners' sugar.
Remove to cooling rack.
If necessary to store bars, place in air-tight container with waxed paper between layers; roll again in confectioners' sugar before serving.
Drain well; cut into small pieces.
Beat eggs well in large bowl.
Gradually beat sugar and salt into eggs until light and foamy.
Add orange rind.
Sift together flour, baking powder and nutmeg; gradually blend into egg mixture.
Add apricots and nuts; mix briefly.
Spread batter into 2 greased 9-inch square pans.
Bake in moderate oven, 350°F., 30€”35 minutes or until done.
When partially cool, cut 1 1/2 x 3-inch bars and roll in confectioners' sugar.
Remove to cooling rack.
If necessary to store bars, place in air-tight container with waxed paper between layers; roll again in confectioners' sugar before serving.
Chef
