MAKES 64 • PREP: 10 MIN • BAKE: ABOUT 25 MIN
2 sticks (1 cup) unsalted butter or margarine (not spread), softened
1 cup confectioners’ sugar
1 Tbsp cinnamon
2 tsp vanilla extract
1 cup all-purpose flour
½ cup each whole hazelnuts and sliced natural (with skin) almonds, coarsely ground (see Tip)
1 cup (12 oz) apricot preserves
Decoration: melted white chocolate
1 Heat oven to 350°F. Line a 13 × 9-in. baking pan with foil, letting foil extend about 2 in. above opposite ends.
2 Beat butter, sugar, cinnamon and vanilla in a large bowl with mixer on high speed until fluffy. On low speed, beat in flour and nuts. Spread in pan.
3 Bake 25 minutes or until set and browned. Cool in pan on a wire rack just until warm. Spread with preserves; cool completely.
4 Holding foil by ends, lift to cutting board. Make 7 evenly spaced cuts lengthwise (to make 8 strips), then 7 evenly spaced cuts crosswise. Drizzle with melted white chocolate.
PER BAR: 63 cal, 1 g pro, 7 g car, 0 g fiber, 4 g fat (2 g sat fat), 8 mg chol, 32 mg sod
Planning tip: Store airtight at room temperature with waxed paper between layers up to 1 week.
Tip: Grind the nuts in a food processor, but don’t overprocess or you’ll wind up with a thick paste.
