Serves: 5
Total Calories: 667
Yield: 16 bars

ALMOND CRUST
1/2 cup (1 stick) unsalted butter, softened
3/4 cup all-purpose flour
1/3 cup blanched almonds, finely ground
1/4 cup sugar
APRICOT TOPPING
1 cup dried apricot
1 cup packed light brown sugar
2 eggs, at room temperature
1/2 cup blanched almonds, chopped
1/3 cup all-purpose flour
1/2 teaspoon almond extract
1/2 teaspoon baking powder
1/4 teaspoon salt
confectioners' sugar for dusting

Set Sun Oven out to preheat. Grease an 8-inch square baking pan.

In a large bowl beat the butter, flour, ground almonds, and sugar with an electric mixer at medium speed until a crumbly dough forms. Press the dough evenly into the bottom of the pan. Bake until the top is slightly puffed and golden, 30 to 45 minutes. Cool slightly on a wire rack.

Put the apricots in a medium saucepan and cover with water, bring to boil over high heat. Reduce heat and simmer covered until very soft. 15 to 20 minutes. Drain well and finely chop. Put chopped apricots in a medium bowl. Add the brown sugar, eggs, almonds, flour, almond extract, baking powder, and salt. Beat with an electric beater until light and fluffy. Pour over baked crust.

Bake until puffed and golden, 30 to 45 minutes. Cool completely on a wire rack. Dust with confectioners' sugar and cut into 16 squares. Store squares in single layers in an airtight container.

Nutritional Facts:

Serves: 5
Total Calories: 667
Calories from Fat: 271

More Recipes from the Sun Oven Cooking Cookbook:
Big Sun Oven Oatmeal Cookies
Cantuccini
Chocolate and Vanilla Pinwheels
Solar Apricot Squares
Solar Baked Oatmeal Bites
Solar Breakfast Bars
Sun Oven Almond Apricot Bars
Sun Oven Almond Macaroons
Sun Oven Coconut Raspberry Bars
Sun Oven Cranberry Orange Garibaldi's
Sun Oven Maple Cookies
Sun Oven Maple-Glazed Bars
Sun Oven Molasses Cookies
Sun Oven Muesli Cookies
Healthy Solar Scones