Ingredients
1 cup (2 sticks) margarine
2 egg yolks
Dash salt
1 cup sugar
2 cups sifted matzo cake meal
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 16 ounce jar Apricot preserves
¼ cup lemon juice
½ cup chopped nuts
Instructions
Heat the oven to 325 degrees. Grease the bottom and sides of a 9-by-13-inch pan.
Beat the margarine and egg yolks in the bowl of an electric mixer. Add the salt, sugar, matzo cake meal, lemon zest and vanilla and mix thoroughly. The mixture will be crumbly. Pat three-fourths of the dough into the bottom of the pan; refrigerate the remaining dough.
Bake the crust until firm, 20 minutes.
Mix the preserves and lemon juice and spread evenly over the slightly cooled crust. Sprinkle the nuts and the crumbled remaining dough on top. Bake until the topping is golden brown, 30 to 35 minutes. Cool and cut into squares.
Description
This recipe doesn't "taste like" Passover.
Servings
16 I cut it into smaller pieces and got more than 16.
Notes
The only apricot jam that I had was sugar free and I decided to use it. The jar was 12 ounces so I added some sugar free orange marmalade and left out the lemon juice. The recipe on the LA times calls for 1 cup of preserves, but I think the 16 ounces is better.
Source
I see it posted on the Los Angeles Times but I stole it from Howard Was on a FB group for Passover.
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