Almond extract. Frosting. Almond butter. Dutch letters. Those are a few thoughts that come to mind when I think of consuming almond anything. They are especially delicious when I discover something new in bakery department.

When I found this fairly simple recipe for making almond bars with glaze and sprinkled almonds my mouth was watering and I was thinking how perfect they would go with coffee. They did not disappoint. The enchanting aroma of almond left the house with a sweet lingering scent.

These bars are sort of like a shortbread cookie (as you can see with the butter quantity) and doughy-ness of a bar combined. I will be making these again – also they can easily be frozen in an airtight container or zip-lock baggie works well, too.

Almond Bars

adapted from Shugary Sweets

Prep Time 15

Cook Time 20

Total Time 35

Serving Size 32 slices

Ingredients

3 1/2 cups all-purpose flour
3 t. baking powder
1/2 t. kosher salt
1 cup unsalted butter softened
2 cups granulated sugar
2 large eggs
1 t. almond extract
For the topping:
2 T. milk any variety
1 c. sliced almonds
For the glaze:
2 c. powdered sugar
1/2 -1 t. almond extract
2 T. milk

Instructions

Preheat oven to 325 degrees F. Generously butter (or use baking spray) on a half sheet pan (approx. 18" x 13"). Set aside.
In a medium bowl, combine flour, baking powder, and salt. Set aside.
In a mixing bowl, of an electric mixer, beat butter and sugar with paddle attachment until light and fluffy, about 3-4 minutes. Add in eggs and almond extract. Beat until combined. Slowly add in flour mixture. Mixing until well blended.
Press this dough into the bottom of your prepared baking dish. Use your fingers or a pastry roller to smooth the top of the dough.
Using a pastry brush, brush the milk to the top of the dough. Sprinkle with sliced almonds, pressing them lightly into the dough.
Bake for 18-20 minutes until done. You don't want to brown these bars.
Cool for about 5 minutes, then cut them with a knife in rectangles. Carefully remove to wire rack and continue to cool.
Once completely cool, then make the glaze by whisking the sugar and almond extract with milk. Drizzle over the bars and allow to set.