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Apricot Crumble Bars

3/4 cup walnuts
1 cup gf flour
1/2 tsp xanthan gum 
1/3 cup packed light brown sugar
1 stick cold butter, cut into bits
1/3 cup flaked coconut
1/2 cup apricot preserves
1/3 cup diced dried apricots

Preheat oven to 350.  Line 9" square pan with foil, letting ends extend 
over edge and grease bottom and sides well.

In food processor, coarsely chop ¼ cup walnuts; place in bowl.  In 
processor, pulse remaining walnuts, flour, sugar, and butter until dough clumps.  
Mix 1/2 cup dough, coconut, and reserved coarsely chopped walnuts together.  
Pat remaining dough into bottom of prepared pan.

In small bowl, mix preserves and apricots; spread over dough.  Sprinkle 
with reserved dough/coconut mixture.  Bake 30 - 35 minutes or until top is 
brown.  Let cool and lift by ends of foil to cutting board; cut into squares.



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Chocolate Delight Cookies

2 ½ cups powdered sugar
2 cups pecans or walnuts, chopped coarsely in food processor
7 Tbsp unsweetened cocoa
2 extra large egg whites, beaten until frothy
1 tsp. vanilla
¼ tsp. salt

Preheat oven to 350

In a large bowl, whisk together the powdered sugar, nuts, coca, and salt.  
Add egg whites and vanilla and stir until well combined.  Spoon onto 
buttered or oiled foil-lined cookie sheets.  Bake 15 - 17 minutes or until tops 
appear dry and light in color.  Let cool before removing from cookie sheets.

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