Instructions: 1.Heat oven to 350 F. Lightly grease 13 x 9-inch baking pan.

2.In medium bowl, combine oats, 1-1/2 cups ground almonds, flour and salt; mix well. Set aside. In large bowl, beat butter and 1-1/2 cups powdered sugar until creamy. Add egg yolks, vanilla and almond extract; beat well.

Stir in oat mixture; mix well. Reserve 1-1/3 cups; put in small bowl and set aside. Spread remaining oat mixture into prepared pan.

3.Bake 13 to 15 minutes or until light golden brown. Cool 10 minutes on wire rack.

4.In small bowl, combine preserves, apricots and liqueur; mix well. Spread evenly over partially baked crust. Add remaining 1/2 cup ground almonds to reserved oat mixture; mix well. Drop by 1/4 teaspoonfuls evenly over apricot mixture.

5.Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Sprinkle evenly with remaining 1 tablespoon powdered sugar.

Cut into bars. Store tightly covered.

Cooks Tips:
Packaged ground almonds and pecans are available in the baking section of many grocery stores. Almonds and pecans can be ground in a food processor.

Place steel blade in work bowl; add up to 1 cup nuts. Process until very finely chopped. (Do not over process)

Notes: 8th Annual Quaker Oatmeal "Bake It Better With Oats" Recipe Contest First Prize Winner - Cookies Jaye Allison Norris Jupiter, Florida

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