This recipe was adapted from one in a Better Homes and Gardens Cookbook.

Note: KLP designates a kosher l'pesach equivalent of an ingredient

Passover Apricot-Nut Diamonds

  • 1 cup matzo cake meal (do not substitute with matzo meal)
  • dash salt
  • 1/4 cup butter or margarine
  • 1/2 cup dried apricots, snipped
  • 3/4 cup brown sugar, packed
  • 2 eggs
  • 1 cup chopped walnuts
  • 1/2 cup coconut, shredded
  • 1 teaspoon KLP vanilla extract
  • 2 tablespoons matzo cake meal
  • Vanilla Icing: recipe follows
  • 1/2 cup chopped walnuts

    1.  For crust, combine the 1 cup matzo cake meal and salt in a mixing bowl.  Cut in butter or margarine until crumbly.  Press into the bottom of a lightly greased 11 x 7 x 1-1/2-inch baking pan.  Bake in a 375 degree
    oven for 12 minutes.

    2.  Meanwhile, for filling, combine apricots and enough water to cover in a small saucepan.  Bring to boiling.  Reduce heat and simmer, covered, for 10 minutes. Drain.

    3.  Stir together brown sugar and eggs in a large mixing bowl until combined.  Stir in drained apricots, the 1 cup walnuts, coconut, and KLP vanilla.  Add the 2 tablespoons matzo cake meal; stir until combined.  Spread mixture evenly over crust.

    4.  Bake for 15 minutes more.  Cool in pan on a wire rack.  Drizzle with Vanilla Icing, and sprinkle with the 1/2 cup walnuts.  Cut into diamonds. (See note.)  Store in an airtight container in the refrigerator.

    5.  Vanilla Icing:  Combine 1 cup sifted KLP powdered sugar, 2 teaspoons milk, and 1/4 teaspoon KLP vanilla until smooth.

    NOTES : To cut into diamonds, first cut straight lines down the length of the pan.  Then cut diagonal lines across the pan.  Trim the end pieces into triangles, rectangles, or squares.