2 c Flour
2 tb Sugar
3/4 ts Baking soda
3/4 c Butter
2 lg Eggs; separated
1 c Apricot jam
1/2 c Sugar
1 tb Unsweetened cocoa powder
2/3 c Coconut; grated
2 c Roasted unsalted peanuts;
Coarsely chopped Recipe by: “Special Occasions” John Hadamuscin 350 oven. Grease a jelly roll pan. Sift together flour, sugar, and
baking soda. Cut in the butter, then beat in the yolks, forming a stiff dough. Press the dough into the pan in an even layer. Bake for 10 minutes and remove pan from the oven. Spread surface of layer evenly with jam. Beat egg whites lightly with a fork, then beat in the sugar and cocoa. Stir in the coconut and peanuts and spread this mixture evenly over the jam. Brush top very lightly with water. Bake an additional 20 minutes, or until the surface is well browned. Cool in the pan on a wire rack, then cut into 1 1/2″ squares. Any kind of jam may be substituted. —–