Cut in half lengthwise, then crosswise,forming 4 rectangles.
Spread preserves over two rectangles.Top with remaining two rectangles. Cut into squares, about 11/2-inches; place on wire rack with wax paper beneath to catchthe drips while glazing.
Prepare Chocolate Glaze: In a small saucepanmelt butter over low heat; add cocoa and water, stirring constantlyuntil mixture thickens, do not boil. Removefrom heat; gradually add powdered sugar and vanilla, beatingwith whisk until smooth. Add additional water, 1/2 teaspoon ata time, until desired consistency.. Spoon glaze over each square,allowing glaze to drizzle down sides.
Garnish with almonds.
Makes 30 squares.
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