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

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.

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