A delicate, buttery crust makes a delicious base for these bars, which are topped with an almond filling and apricot topping.

CRUST
1 cup all-purpose flour
1/2 cup butter, chilled, cut up
1/4 cup water
 
FILLING
1 cup water
1/2 cup butter, cut up
1 cup all-purpose flour
2 eggs, room temperature
2 teaspoons almond extract
 
TOPPING
1/2 cup apricot jam, warmed
1/4 cup slivered or sliced almonds, toasted
1/2 cup powdered sugar
2 to 2 1/2 teaspoons milk
1/4 teaspoon almond extract
 
1. Heat oven to 350°F. Lightly grease 13x9-inch pan. Place 1 cup flour in medium bowl. With pastry blender or two knives, cut in 1/2 cup butter until it is the size of peas. Add 1/4 cup water; mix until dough forms. Flatten dough into a disk. Press dough evenly in bottom of pan. Cover; refrigerate 30 minutes.
 
2. In medium saucepan over medium heat, bring 1 cup water and 1/2 cup butter to a boil. Pour boiling mixture into large bowl. Add 1 cup flour; beat at medium speed until smooth and flour is absorbed. Add eggs one at a time, beating well after each addition. Stir in 2 teaspoons almond extract.
 
3. Spread batter over dough in pan, covering completely. Bake 50 to 55 minutes or until deep golden brown. Remove from oven. Spread with apricot jam; sprinkle with almonds. Cool on wire rack.
 
4. Meanwhile, in small bowl, combine powdered sugar, milk and 1/4 teaspoon almond extract; mix until smooth. Drizzle over cooled bars.

36 bars
 
 PER SERVING: 95 calories, 6 g total fat (3.5 g saturated fat), 1.5 g protein, 10 g carbohydrate, 25 mg cholesterol, 40 mg sodium, .5 g fiber