Ingredients
- Ingredients
- Crust
- 1 cup unbleached, all-purpose flour
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, cut into small pieces, cold
- Filling
- 3/4 cup apricot jam or spread
- 2 large eggs
- 1/4 teaspoon vanilla extract
- 1/2 cup firmly packed light brown sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup hazelnuts, toasted, finely chopped
- 1 cup shredded coconut
- Powdered sugar (if desired for garnish)
Preparation
Step 1
1. For the Crust: Heat oven to 350°F.
2. Into the Vitamix container add flour, sugar, salt and cold butter. Secure lid.
3. Select Variable 6 and pulse 5 times. Remove lid, scrape down sides and under blades using a small spatula.
4. Secure lid. Pulse an additional 5 times. (Consistency should be like coarse sand. DO NOT over mix.)
5. Press mixture into an ungreased 9” x 9” pan.
6. Bake for 20 to 22 minutes or until crust is lightly golden brown.
7. Cool for 10 minutes on a wire rack then spread apricot jam onto crust.
8. For the Filling: Into the Vitamix container add eggs, vanilla, sugar, baking powder and salt. Secure lid.
9. Turn machine on and slowly increase speed to Variable 10, then HIGH for 10 seconds. Stop machine and remove lid.
10. Add hazelnuts and coconut. Secure lid.
11. Select Variable 1, turn machine on and slowly increase speed to Variable 4 for and blend for 4 seconds.
12. Pour topping directly onto crust and, using an off set spatula, distribute evenly.
13. Bake for 25 minutes.
14. Cool completely on a wire rack.
15. Cut into 16 bars.
Notes from Chef Bev in the Test Kitchen
Garnish with a dusting of sifted powdered sugar if desired. To chop hazelnuts in the Vitamix container: Toast nuts at 300°F for 14 minutes or until skins crack. Cool slightly, but peel while still warm using a towel or your hands. Add nuts to Vitamix container. Secure lid. Select Variable 6 and pulse 4 times.Remove lid and scrape down sides. Secure lid and pulse an additional 3 to 4 more times or until finely chopped.