Almondbars Recipes

ALMOND BARS

Steps:

• Beat together the eggs and sugar until lemon-colored. Add the butter, flour, and almond extract; mix well.
• Spread the batter in an even layer on a buttered 13x9-inch baking pan. Sprinkle the top of the batter with sliced amonds if you wish; otherwise leave the top as is.
• Bake at 325° for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
• Remove pan from the oven and dust the top with a light sprinkling of confectioner's sugar, if you wish. Leave cookies in the pan to cool completely.
• When cooled, cut into bars. (I usually cut 9 vertical rows and 4 horizontal rows, to get 36 bar cookies.).

ALMOND BARS I

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, stir together the flour, 1/2 cup sugar and salt. Make a well in the center and add the egg yolks and butter. Work into the dry ingredients with your hands until well blended. Press dough into an unprepared 9x9 inch baking pan.
• Bake 15 to 20 minutes in the preheated oven. When the crust cools a little bit, spread with the jam or jelly, and set aside.
• In a clean bowl, whip the egg whites until they reach soft peaks. Gradually add the remaining 1/4 cup of sugar, then the almond extract. Continue to whip until the whites hold stiff peaks and sugar is dissolved. Fold in the coconut and spread the mixture over the jam layer. Sprinkle the almonds over the top, and return to the oven.
• Bake for 8 to 10 more minutes until the top is lightly browned. Cool slightly and cut into bars.

ALMOND BARS

Steps:

• Preheat the oven to 350 degrees F.
• In medium bowl combine flour, baking powder and salt. In a mixer beat together the butter and sugar until fluffy. Add egg and almond extract and beat well. Slowly add flour mixture and beat until combined, scraping down the sides of the bowl as necessary. Turn the dough onto a clean work surface, and, with a sharp knife, divide the dough into 4 even pieces. Roll each piece into a 12 by 3-inch roll (or whatever size you like).
• Place 2 rolls on an ungreased cookie sheet, 4 inches apart. Repeat with remaining rolls. Brush rolls with milk and sprinkle with almonds. Bake until edges are lightly browned, about 12 to 14 minutes, rotating the pans halfway through cooking. While cookies are still warm cut them crosswise at a diagonal into 1-inch strips. Cool on a wire rack.
• For the glaze:
• In a small bowl, mix the sugar and milk until smooth. Drizzle over almond cookies. Let sit until glaze is set, about 15 minutes.

ALMOND BARS

Steps:

• In a large bowl, beat the eggs and sugar until lemon-colored. Beat in butter and extract; gradually stir in the four and mix well. Spread into a greased 13x9-in. baking pan. , Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

SCANDINAVIAN ALMOND BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, cream butter and sugar. Add egg and almond extract; mix until fluffy. Stir in flour, baking powder and salt; mix well.
• Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds.
• Bake in preheated oven 12 to 15 minutes or until edges are slightly browned. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. When cool, drizzle with almond icing.
• Almond icing: In a small bowl, stir together powdered sugar, almond extract, and milk until smooth. Drizzle over the cookies.

NO-BAKE CHOCOLATE-ALMOND OAT BARS

Steps:

• Coat an 8-inch square baking pan with cooking spray. Line with parchment, leaving 2 inches of overhang on 2 sides. Melt almond butter, honey, and butter in a saucepan over medium heat, stirring frequently, about 6 minutes. Remove from heat and add remaining ingredients, stirring until chocolate has melted and ingredients are well combined.
• Pour mixture into prepared pan. Refrigerate until chocolate hardens, at least 3 hours and up to 1 day. Run a knife around edges, then use parchment to remove from pan and transfer to a cutting board. Cut into 24 bars, 3 across one side and 8 down other. Bars can be stored in refrigerator up to 3 days.

ALMOND FRUIT BARS

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking dish. In a bowl, whisk together flour, cinnamon, salt, and baking powder.
• In a mixing bowl, cream butter and sugars on high speed until light and fluffy; beat in egg yolk. Reduce speed to low; gradually mix in flour mixture. Stir in almonds.
• In a small bowl, whisk jam to loosen. (Stirring the jam with a fork or a whisk will enable it to spread smoothly over the dough.) Gently press half of dough into bottom of prepared dish. With the back of a spoon, gently spread jam over dough, leaving a 1/4-inch border so the jam doesn't stick to the sides of the pan. Sprinkle remaining dough over top all the way to the edges; press gently to form top layer.
• Bake until top is golden, 25 to 30 minutes; cool completely in dish. Cut into bars with a serrated knife.

ALMOND-OAT BARS

Steps:

• Preheat oven to 350.
• Put 3/4 cup oats and almonds on a baking sheet and bake for 12 minutes, or until toasted. Put in medium bowl.
• In food processor, process remaining oats,and almond meal until fine.Add to bowl.
• Add flour,and next 4 ingredients.Whisk to combine.
• In a small bowl combine yogurt,honey,and apple.
• Add wet to dry ingredients and mix until combined.
• Place mixture on a piece of wax paper and form into a 6 by 7 inch rectangle.Cut into 12 even squares.
• Place a piece of parchment paper on top and invert onto baking sheet.
• Bake 20 min or until browned.
• Cool on rack.

HOLIDAY ALMOND BARS

Steps:

• In a large bowl, cream the butter, almond paste and 2 cups sugar until light and fluffy. Beat in eggs and extract. Gradually add flour just until moistened., Spread into a greased 13x9-in. baking dish. Sprinkle with remaining sugar; top with almonds. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Store in the refrigerator.

ELEGANT ALMOND BARS

Steps:

• Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread in ungreased 13x9-inch pan. Bake 15 to 18 minutes or until light golden brown.
• Meanwhile, in large bowl, beat almond paste, sugar and 1/4 cup melted butter with electric mixer on low speed until blended. Add 2 eggs; beat until well blended (mixture may be slightly lumpy).
• Spread almond paste mixture over partially baked base. Sprinkle with 1/2 cup almonds. Bake 15 to 20 minutes longer or until filling is set (filling will puff up during baking). Cool completely, about 1 hour.
• In 1-quart heavy saucepan, melt white chocolate and shortening over low heat, stirring constantly, until smooth. Pour and spread over cooled bars. Sprinkle with 1/4 cup almonds. Let stand about 30 minutes or until topping is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.