Dutch Almond Bars Food

DUTCH ALMOND BARS - BOTERKOEK

Steps:

• In large bowl, or bowl in stand mixer, cream butter and sugar together until light and fluffy.
• Add almond extract. Stir just to mix.
• In small bowl, beat one of the eggs.
• p id="instruction-step-4">4. Blend egg into butter mixture. Beat for 30 seconds.
• id="instruction-step-5">5. In a separate medium-sized mixing bowl, combine flour and baking powder.
• id="instruction-step-6">6. Gradually add flour mixture to butter/sugar mixture.
• d="instruction-step-7">7. Mix by hand or with wooden spoon until smooth. (easier to mix by hand)
• d="instruction-step-8">8. Press dough into a greased 8-inch square baking pan. TOPPING
• d="instruction-step-9">1. In small mixing bowl, beat egg with milk until well mixed.
• ="instruction-step-10">2. Using pastry brush, brush over dough.
• "instruction-step-11">3. Sprinkle almonds over top.
• instruction-step-12">4. Bake in 350F oven for 25 minutes or until golden brown. (edges should be just starting to brown)

DUTCH ALMOND BARS RECIPE

Steps:

• ● Preheat oven to 350° ● Spray a 15"x10"x1" baking pan with non-stick spray (or lightly grease). ● In a large mixing bowl, combine ½ cup sugar, butter, almond extract and egg yolk; beat until well combined. ● Add the flour and cinnamon; mix well. ● Press the crust mixture into the bottom of your greased pan, making sure the entire bottom is fully covered. Tip: dust your hand lightly with flour to prevent stinking to the dough. Start pressing lightly with your finger-tips, then uses the meaty-part of your palm to distribute the dough evenly. ● In a small bowl, combine the water and the egg white; beat until frothy. ● Brush the egg white mixture over the dough in the pan. ● Sprinkle the sliced almonds evenly over the egg white covered dough, top with remaining ½ cup of sugar. ● Bake at 350° for 20-23 minutes, or until lightly golden brown. ● Immediately cut the Dutch Almond Bars into 3"x2" bars, do not remove them from the pan. ● Allow the cut bars to cool in the pan for 1 hour, or until completely cool.

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.

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.

DUTCH ALMOND COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs and extract. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness; cut with a floured 2-in. round cookie cutter. Place half of the circles 2 in. apart on ungreased baking sheets. Crumble 1/2 teaspoon almond paste over each; top with remaining circles. Pinch edges to seal., Cut a small slit in top of each cookie. Brush with egg white. Press an almond in each slit. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

DUTCH LETTER BARS

Steps:

• In a large mixing bowl, cream margarine, butter and eggs.
• Beat in almond paste.
• Add sugar and flour; mix well.
• Spread into a greased 13" x 9" x 2" baking pan.
• Sprinkle the top with a small amount of sugar and the almonds.
• Bake at 350 for 30-35 minutes or until the top is browned. Cool before cutting. Makes 3 dozen.

SCANDINAVIAN ALMOND BARS

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.

THE BEST ALMOND PASTE BARS

Steps:

• Preheat oven to 350°F.
• Beat together butter, flour, oil, first cup of sugar, baking powder, and first round of eggs until smooth and set aside.
• Beat together the almond paste, second cup of sugar, second round of eggs and almond flavoring until smooth.
• Combine both mixtures.
• Grease a 9x13" pan (Pam is fine), and evenly pour in mixture.
• Bake for 30 to 45 minutes until toothpick comes out clean.
• Enjoy!

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.

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.).