ALMOND BARS
I make these every Christmas for the cookie tray that I always have well stocked for our family's annual Christmas party. This is such a simple recipe with a few common ingredients that most people always have on hand in their kitchen pantry. And it produces such a wonderful bar cookie with a delectible almond taste. It's the perfect treat for any cookie exchange or potluck gathering.
Provided by Northwestgal
Categories Bar Cookie
Time 45m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 7
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.).
SCANDINAVIAN ALMOND BARS
These cookies are my family's favorite cookie. They are simple to make, unique and pretty. A wonderful recipe to make for a cookie exchange. Take your recipe along, everyone will want a copy!
Provided by Marji Stark
Categories World Cuisine Recipes European Scandinavian
Time 30m
Yield 48
Number Of Ingredients 12
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.
Nutrition Facts : Calories 67.7 calories, Carbohydrate 10.4 g, Cholesterol 9.1 mg, Fat 2.6 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.3 g, Sodium 48.1 mg, Sugar 6.7 g
ALMOND JOY® COOKIE BAR
Like an Almond Joy®, but in cookie bar form.
Provided by angienyc
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 57m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Mix cake mix, butter, and egg together in a bowl until evenly mixed and crumbly; press into the prepared baking dish.
- Bake in the preheated oven until edges of crust begin to crisp, 10 to 12 minutes.
- Place marshmallows in a microwave-safe bowl; heat in microwave until melted, 20 to 40 seconds. Stir condensed milk, coconut, and almonds into melted marshmallows; spread filling evenly over crust.
- Combine butterscotch chips and chocolate chips in a microwave-safe bowl; heat in microwave, stirring every 20 to 30 seconds, until melted, about 1 minute. Spread mixture evenly over filling. Refrigerate until chocolate hardens, at least 30 minutes.
Nutrition Facts : Calories 652.1 calories, Carbohydrate 85.3 g, Cholesterol 36.8 mg, Fat 33 g, Fiber 5.3 g, Protein 8.6 g, SaturatedFat 19.4 g, Sodium 476 mg, Sugar 63.9 g
DIAMOND ALMOND BARS
Making these chewy almond bar cookies has been a tradition in our family for generations. They're especially popular at holidaytime. But be sure to freeze several dozen to enjoy into the New Year. -Liz Green, Tamworth, Ontario
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg yolk and extract. Gradually add flour to creamed mixture and mix well., Press into a greased 15x10x1-in. baking pan. Beat egg white until foamy; brush over dough. Top with almonds. Combine cinnamon and remaining sugar; sprinkle over the top. , Bake at 350° for 25-30 minutes or until lightly browned (do not overbake). Cool on a wire rack for 10 minutes. Cut into diamond-shaped bars. Cool completely.
Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 23mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND BARS
"This is one of my favorite recipes for last-minute school bake sales," writes Sandy Kerrison from her home in Lockport, New York. "The cake-like snacks are the first items to go...that is, if they're not grabbed by a teacher first. I also include them in Christmas cookie gift baskets."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 184 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 88mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
ALMOND BAR COOKIES
Dense cake-like cookie with delicate almond flavor. Search here for almond paste recipe if you can't find it in your grocery store.
Provided by JacquelineS
Categories Bar Cookie
Time 1h
Yield 25 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Butter a 9x9 pan, line with foil, then butter the foil.
- In food processor, pulse almond paste until broken in small bits, then add 1/4 c sugar and salt, processing 1 minute more.
- In a large bowl, beat together butter and remaining sugar, 3 minutes.
- Add almond mixture, egg yolk, and almond extract, beat 2 minutes more.
- Reduce speed, then add flour. Mix until combined.
- Spread batter evenly in pan and brush with egg white.
- Bake 35-40 minutes.
- Cool in pan 1 hour.
- Cut into 25 squares.
Nutrition Facts : Calories 135.3, Fat 8.9, SaturatedFat 4.9, Cholesterol 28, Sodium 102.2, Carbohydrate 13, Fiber 0.4, Sugar 7.7, Protein 1.4
ALMOND BARS
I have been baking these cookies for about 15 years now; I get so many requests for them during the holidays I can hardly keep up with the demand! I like to make the rolls bigger than the recommended 12x3-inch; this way I get bigger cookies, but you can do whatever you like. Make sure to use plenty of almonds to top them off.
Provided by Food Network
Categories dessert
Time 40m
Yield 24
Number Of Ingredients 11
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.
SOFT ALMOND BISCOTTI BARS
These bars are a variation on the fabulous cinnamon almond biscotti that my mom and grandmother always made for the holidays. Instead of crisp, crumbly cookies that are difficult to shape, these bars are chewy and satisfying with cinnamon flavor and toasted almonds inside and out. -Jannine Fisk, Malden, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Line a 15x10x1-in. baking pan with parchment paper, letting ends extend up sides; grease paper., In a large bowl, beat sugars and oil until blended. Beat in eggs, then 3 tablespoons water. In another bowl, whisk flour, baking powder and cinnamon; gradually beat into sugar mixture. Stir in chopped almonds (dough will be sticky)., Press into prepared pan, lightly flouring top as needed. Mix egg yolk and remaining water; brush over dough. Top with sliced almonds, gently pressing into dough. Bake 20-25 minutes or until golden brown., Cool in pan on a wire rack. Lifting with parchment paper, remove from pan. Cut into 24 squares; cut each square two triangles.
Nutrition Facts : Calories 118 calories, Fat 6g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 25mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
EASY ALMOND BARS
Make and share this Easy Almond Bars recipe from Food.com.
Provided by littleturtle
Categories Bar Cookie
Time 50m
Yield 1 9x13pan, 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Line a 9x13" pan with foil and grease with butter.
- Blend together the flour, sugar, margarine, eggs, baking powder, almond extract and salt.
- Pour into pan, and spread evenly.
- Sprinkle with almonds and remaining tbsp of sugar.
- Bake for 30-35 minutes, until golden.
TOASTED ALMOND BARS
This recipe can be made either as blondies (for snacking), or as a tart (for dessert), simply by choosing a different baking pan. But try hard to resist eating either while still warm, as both are at their chewiest best when cooled completely and then refrigerated.
Provided by Doug in Manhattan
Time 3h35m
Yield 8
Number Of Ingredients 9
Steps:
- Spread out almonds on a rimmed baking sheet or in a 9x13-inch pan.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place almonds in the preheating oven and toast for 10 to 12 minutes to heighten their flavor. Don't let them burn. Remove from the oven and transfer to a plate so they won't continue toasting. Set aside. Keep the oven on.
- Meanwhile, line the bottom of a 9-inch springform pan with parchment paper that extends 2 inches on both sides of the pan. Center the paper across the loose bottom of the pan and clamp the ring closed over the paper and bottom. Grease springform pan and parchment paper. Refrigerate until needed.
- Combine flour, baking powder, and salt together in a bowl. Combine sugar, butter, and almond extract in a second bowl. Beat with an electric mixer until light and fluffy and the the sugar is no longer granular. Mix in egg and egg yolk until well combined. Add flour mixture and mix until well combined.
- Measure 1 cup toasted almonds and fold into the batter until evenly distributed. The batter will be thick. Spread batter evenly into the prepared pan using a spatula. Sprinkle remaining almonds across the top. Place springform pan on a baking sheet for easier handling and to catch any drips.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 28 minutes. Remove from the oven and set pan on a cooling rack for 10 minutes.
- Unclamp the pan and carefully removing ring. Then carefully slide the hot metal pan bottom out from under the parchment, pulling the bottom in one direction with a potholder, and the parchment together in the opposite direction using a flap of parchment as the handle.
- Cool to room temperature on the parchment on the cooling rack, about 30 minutes. Cover and refrigerate until chilled before cutting into bars, about 2 hours.
Nutrition Facts : Calories 310 calories, Carbohydrate 39.1 g, Cholesterol 64.1 mg, Fat 15 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 4.7 g, Sodium 184.2 mg, Sugar 27.1 g
BERRY ALMOND BARS
Delicious bar cookie that uses white or vanilla chips in the batter. You can use any flavor of berry jam you'd like.
Provided by CONNIE
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h10m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x9 inch square baking pan. In a saucepan over medium heat, melt butter. Remove from heat and add 1 cup vanilla chips, but do not stir.
- In a large bowl, beat eggs until foamy. Gradually mix in the sugar. Stir together the softened chips and butter, and blend into the egg mixture along with the almond extract. Combine the flour and salt; stir into the batter until just mixed. Spread half of the batter into the prepared pan.
- Bake for 15 to 20 minutes in the preheated oven, or until golden brown. In a small saucepan, over low heat, warm the jam to make it more liquid. Spread the jam over the warm crust. Stir the remaining cup of vanilla chips into the batter, then drop the rest of the batter by teaspoonfuls over the jam. Sprinkle with almonds.
- Bake for an additional 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool in pan on a wire rack before cutting into bars.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 38.7 g, Cholesterol 38.5 mg, Fat 16.1 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 10.3 g, Sodium 189.4 mg, Sugar 11.2 g
SCANDINAVIAN ALMOND BARS
This has become a family favorite every year! If I don't make it my whole family teases me. I am sure that your family will love it too!
Provided by Katra Diesel
Categories Bar Cookie
Time 27m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°.
- Stir together flour, baking powder and salt.
- In a large bowl beat margarine or butter till softened.
- Add sugar and beat till fluffy.
- Add egg and the 1/2 teaspoon of almond extract and beat well.
- Add the flour mixture and beat till well mixed.
- Divide the dough into fourths, form each portion into a 12 inch roll.
- Place 2 of the rolls 4 to 5-inches apart on an ungreased cookie sheet.
- Flatten each roll till it is about 3 inches wide.
- Repeat with the remaining rolls.
- Brush each flattened roll with milk and sprinkle about 2 tablespoons of almonds each.
- Bake in a 325° oven for 12-14 minutes or till edges are lightly brown.
- While still warm, cut crosswise on the diagonal into 1 inch strips.
- Cool completely on a wire rack.
- Stir together the powdered sugar, the almond extract and enough of the 3-4 teaspoons of milk to make a drizzling consistency.
- Drizzle over the cool bars.
Nutrition Facts : Calories 58.4, Fat 1.6, SaturatedFat 0.3, Cholesterol 3.9, Sodium 40.2, Carbohydrate 10.4, Fiber 0.2, Sugar 6.7, Protein 0.8
CONSIGLIA'S ALMOND BARS
My friend Connie has been making these for years at Christmastime. I always wished I could make cookies this delicious, so I finally asked her for the recipe (DUH!!), and now I know that these are as easy to make as they are delicious!
Provided by Divaconviva
Categories Bar Cookie
Time 1h
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- PASTRY.
- Put flour and sugar into mixing bowl.
- Cut butter into dry ingredients. I use a pastry cutter.
- Beat egg yolk with 1/2 tsp vanilla extract.
- Pour into flour/butter mixture, whisking with fork.
- Press into 8" square pan forming a slight rim. Bake at 325 for 30-35 minutes.
- TOPPING.
- Heat butter and milk together.
- Add sugar, honey, almonds, stirring to coat evenly.
- Spread over warm pastry. Bake 20-30 minutes, or until lightly brown. Cool for 10 minutes and then cut into squares. Do not let it cool completely, or cutting will become difficult!
Nutrition Facts : Calories 189.5, Fat 11.8, SaturatedFat 5.4, Cholesterol 33, Sodium 57.9, Carbohydrate 19.4, Fiber 1.1, Sugar 10.8, Protein 2.7
ALMOND BAR COOKIES
Categories Cookies Egg Nut Dessert Bake Christmas Almond Fall Winter Edible Gift Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 dozen
Number Of Ingredients 8
Steps:
- Pulse almond paste in a food processor until broken up into small bits, then add salt and 1/4 cup sugar and continue to pulse until finely ground, about 1 minute.
- Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch square baking pan, then line with foil, leaving a 2-inch overhang on 2 opposite sides, and butter foil.
- Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld. Add almond mixture, egg yolk, and almond extract and beat until combined well, about 2 minutes. Reduce speed to low, then add flour and mix until combined. Spread batter evenly in pan with an offset spatula. Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with almonds.
- Bake until top is golden, 35 to 40 minutes. Cool completely in pan on a rack, about 1 hour. Transfer with foil to a cutting board, then discard foil. Cut into squares or rounds.
- *Available at Sweet Celebrations (800-328-6722).
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