Almond Bars

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 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 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.

 

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