3/4 cup butter
1/2 cup sugar
1/2 tsp vanilla extract
1 3/4 cups almond flour
1/4 tsp baking powder
1 cup Coconut flour
1/2 cup chopped walnuts
10-12 oz apricot preserves
Cream butter and sugar until fluffy, beat in egg and vanilla extract.
In another bowl mix Almond flour and baking powder. Add to your creamed mixture in parts, mixing well.
Fold in Coconut flour and walnuts.
Press 2/3 of the dough into a 9 x 13 inch baking pan. Spread the apricot preserves evenly across the dough. Crumble the remaining dough across the top.
Bake for 30-35 minutes.
Cool completely before cutting into squares.