Cinnamon Almond Bars Food

ALMOND BARS

Steps:

• Preheat the oven to 325 degrees. Sift together the flour, baking powder and salt and set aside. Cream together the butter and the sugar. Add the egg and the almond extract and then mix until light and fluffy. Slowly add the flour mixture to the butter mixture. Mix until combined.
• Press the dough into the bottom of a well-greased 9x13 pan. Press with your fingers or a pastry roller to smooth the top of the dough. Using a pastry brush, brush a tiny bit of milk across the top of the dough. Sprinkle with sliced almonds and very lightly press them into the top of the dough.
• Bake for 18-20 min, or until just barely beginning to brown around the edges. Do not let the bars brown at all. Let cool in the pan for 5 minutes and then cut into bars. If they are too soft to cut, let them cool for a few more minutes. Carefully transfer the bars to a wire rack to cool completely before icing.
• To make the icing: Add just a tiny bit of milk at a time to the powdered sugar. If the consistency is too thick, it won't drizzle nicely over the bars. If it is too thin, the icing will just melt into the bars. If you are unsure, test a bit of it on the edge of one bar before drizzling the icing over the entire batch.

CINNAMON ALMOND BARS

Steps:

• Preheat oven to 300° with a rack in the center. Line a 10×15-inch jelly roll pan with foil. Coat foil with nonstick spray; set pan aside.
• Using a stand mixer on medium speed, cream 2 sticks butter, granulated sugar, and cinnamon for the dough until mixture is light and fluffy, about 5 minutes; beat in egg yolk until well mixed.
• Gradually add flour with the mixer on low speed, scraping bowl with a rubber spatula. Beat mixture just until thoroughly combined; dough will be thick. Drop large spoonfuls of dough into the prepared pan and spread it to cover the bottom. Cover dough with a large piece of waxed paper, then smooth it with your hand; remove the waxed paper and set dough aside.
• Brush entire egg white over dough. Sprinkle almonds evenly over egg white. Cover again with waxed paper, pressing the almonds into dough; remove waxed paper. Bake dough for 40-45 minutes, until golden brown.
• Glaze - Whisk powdered sugar, 1 tablespoons butter, water, and lemon juice in a small bowl until completely smooth. The glaze should be the consistency of heavy cream. As soon as cake is removed from the oven, drizzle glaze unevenly in a thin stream over the top. Glaze will be shiny and transparent.
• Cool cookies in the pan 10-15 minutes, then carefully lift it from pan using the foil ends (cookies still will be warm). Loosen foil from the edges, then slide the cake onto a cutting board. Cut into bars as above; finish cooling on rack.

ALMOND-CINNAMON BARS

Steps:

• Base: In small bowl, combine flour, cinnamon, lemon rind and salt; set aside.
• In medium bowl using an electric mixer, beat together sugar, butter and egg yolk until fluffy.
• Gradually beat in flour mixture until well combined.
• Pat evenly over base of 9-inch square baking pan.
• Brush evenly with egg white.
• Almond Topping: In small bowl, combine almonds, sugar and cinnamon; sprinkle evenly over base.
• Bake in 350 degrees oven for 25 to 30 minutes, until golden brown.
• Let cool in pan before cutting into bars.

CINNAMON AND HONEY ALMONDS

Steps:

• In a big microwave bowl, heat honey at low power (10 %) for 1 minute or until melted. Add cinnamon and almonds and mix well to coat them. Spread almonds on a baking sheet with greased parchment paper.
• Bake in a preheated oven of 350 F for about 15 minutes or until almonds are golden (shake one time). Put the baking sheet on a grill and shake the almonds. Let cool completely (the mixture will get hard). Broke the almond mixture in pieces and put in a bowl. Add salt and mix.

ALMOND CINNAMON TOAST CRUNCH CEREAL BARS

Steps:

• Heat oven to 350°F Line 8-inch square pan with heavy-duty foil. Spray foil with cooking spray.
• In food processor or blender, place cereal. Cover; process until cereal is finely crushed. In medium bowl, mix crushed cereal and melted butter. Press in bottom of pan.
• Pour condensed milk over crumb mixture. Top evenly with almonds.
• Bake 25 to 30 minutes or until top is light golden brown. Cool completely, about 1 1/2 hours. For squares, cut into 4 rows by 4 rows.

SOFT ALMOND BISCOTTI BARS

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.