GINGER AND ALMOND BARS
Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.
Provided by Patricia Wells
Categories HarperCollins Dessert Almond Ginger Cookies Bake Wheat/Gluten-Free Honey
Yield Makes 16 bars
Number Of Ingredients 17
Steps:
- Center a rack in the oven. Preheat the oven to 400°F (200°C). Line the pan with baking parchment, letting the parchment hang over the sides. (This will make it easier to remove the dessert once baked.)
- Prepare the base:
- In the saucepan, melt the butter. Add the almond meal, fresh ginger, honey, egg, salt, and vanilla. Stir until well combined. The mixture should be thick and sticky.
- Turn the mixture out into the prepared pan. To help make a level and even base, place a piece of plastic wrap on top of the base. Using a flat-bottomed glass (or your fingers), smooth out the base by pressing gently to evenly cover the bottom of the pan. Remove and discard the plastic wrap. Bake until the base is slightly firm, 12 to 15 minutes.
- Meanwhile, prepare the topping:
- In the same saucepan, melt the butter over low heat. Add the almonds, candied ginger, honey, salt, and vanilla. Stir just until the ingredients are incorporated.
- When the base is baked, spread the topping evenly over the base and bake until the topping is dark and sizzling, 12 to 15 minutes. Do not underbake.
- Transfer the pan to the baking rack to cool. When the dessert is completely cool, remove it from the pan using the overhanging parchment as handles and cut it into 16 even squares.
- Do Ahead
- Store in an airtight container at room temperature for up to 1 week.
- Variation:
- Chestnut Honey Squares: For the base, replace 1 cup (90g) almond meal with 3/4 cup (120 g) unbleached, all-purpose flour and use a strong honey, such as chestnut, in place of the mild honey. For the topping, replace the candied ginger with organic candied orange or lemon peel, cut into tiny cubes.
ALMOND BARS
This Almond Bars recipe is a sweet treat that has a shortbread-like texture and a delicious almond glaze on top! You'll want to make extra and freeze them for later!
Provided by Aimee
Categories Brownies and Bars
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F. Generously butter (or use baking spray) on a half sheet pan (approximatedly 18"x13"). Set aside.
- In a medium bowl, combine flour, baking powder, and salt. Set aside.
- In a mixing bowl, beat butter and sugar 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 (you may not need to use all of it). Sprinkle with sliced almonds, pressing them lightly into the dough.
- Bake for 20-22 minutes until done. You don't want to brown these bars.
- Cool for about 5 minutes, then cut them with a knife into bars. If they are too soft to cut, allow to cool a little bit more. Carefully remove them to a wire rack to continue cooling.
- Once cooled, you can make your glaze by whisking the sugar with the almond extract and milk. Drizzle over the bars and allow to set.
- Enjoy!
Nutrition Facts : Calories 120 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 bar, Sodium 62 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
GINGER ALMONDS
Provided by Alton Brown
Categories appetizer
Time 1h7m
Yield 1 pound or approximately 4 cups
Number Of Ingredients 8
Steps:
- Heat the oven to 250 degrees F.
- Combine the ginger and salt in a large mixing bowl and set aside.
- Heat the olive oil and sesame oil in a 12-inch saute pan over medium-low heat. Add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds. Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute. Immediately remove the nuts to the large bowl and toss with the ginger mixture.
- Spread the coated nuts into a single layer on a half sheet pan lined with parchment paper and bake in the oven for 20 minutes. Remove the pan to a cooling rack for at least 30 minutes or until completely cool. Store in an airtight container for up to 1 week.
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
ELEGANT ALMOND BARS
Prize-Winning Recipe 2007! Who would have guessed a sugar cookie mix was the jump start of an irresistible almond lover's bar. Both quick and easy, the bar is reminiscent of a Scandinavian bakery pastry.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 32
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread in ungreased 13x9-inch pan. Bake 15 to 18 minutes or until light golden brown.
- Meanwhile, in large bowl, beat almond paste, sugar and 1/4 cup melted butter with electric mixer on low speed until blended. Add 2 eggs; beat until well blended (mixture may be slightly lumpy).
- Spread almond paste mixture over partially baked base. Sprinkle with 1/2 cup almonds. Bake 15 to 20 minutes longer or until filling is set (filling will puff up during baking). Cool completely, about 1 hour.
- In 1-quart heavy saucepan, melt white chocolate and shortening over low heat, stirring constantly, until smooth. Pour and spread over cooled bars. Sprinkle with 1/4 cup almonds. Let stand about 30 minutes or until topping is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.
Nutrition Facts : Calories 180, Carbohydrate 19 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 75 mg, Sugar 14 g, TransFat 1 g
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.
HOLIDAY ALMOND BARS
This fast, delicious dessert always makes an appearance during our Christmas celebrations.-Cheryl Newendorp, Pella, Iowa
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4-1/2 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 107 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 27mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
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.).
COCONUT ALMOND BARS
Delcious, healthy, Coconut Almond Bars, similar to "Kind Bars"! A gluten-free, paleo, grain-free, granola bar recipe that you will fall in love with!
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories snacks
Time 1h
Number Of Ingredients 8
Steps:
- Preheat Oven to 325F ( to toast nuts and coconut)
- Heat honey, salt, water and vanilla (optional) in a small pot over medium heat until it starts bubbling. Stir occasionally. Lower to med-low heat and continue simmering uncovered until honey reaches 270F. You need to use a candy thermometer to get this exact ( available at most grocery stores in the baking section.) This will take about 25 minutes on med-low heat, and will happen rapidly once it reaches 250F.
- In the mean time, lightly toast nuts and coconut, in the oven, just until coconut is fragrant and lightly golden about 8-10 minutes.
- When honey has reached 270F, turn heat off and pour the nuts and coconuts into the pot, stirring well to coat. Mixture may seem dry, but just keep mixing, until evenly coated. Spread out on a parchment lined 8×8 inch pan, or baking sheet, to about ¾ inch thick.
- Using a greased spatula, spread out evenly and press down firmly, compressing it down as much as you can. Cover with parchment and use the bottom of a cup or pot or even your hands (if it's not too hot) and press down really hard, compacting it as much as possible. This will help the bars stay together when you go to cut them. Let cool uncovered on the kitchen counter for 45 minutes. ( no longer)
- Once it has cooled 45 minutes, place a cutting board over the mixure and gently flip it onto the cutting board (in one piece). With a big sharp knife, cut bars before they cool down completely (otherwise they will break when you try to cut them).
- After you cut them, let them cool down completely on parchment (a couple hours) before storing. Store in an air tight container layered with parchment, or just leave them on the counter like I do and watch them disappear. Or wrap them individually with parchment and string.
Nutrition Facts :
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.
ALMOND AND GINGER BARS
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 10 dozen
Number Of Ingredients 3
Steps:
- Once the flour is incorporated according to dough recipe, beat in almonds and ginger. Divide dough into 2 pieces. Shape each into a 10-inch-long rectangle. Wrap in parchment. Refrigerate until very firm, about 2 hours.
- Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
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
CARAMELY ALMOND BUTTER BARS
A soft almond-flavored dough studded with Rolos and baked to create the most tender, most buttery, most caramel-y bars I've ever had! These are crazy gooey, guys. Done in 30 minutes!
Provided by Karen
Categories Dessert
Time 32m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350. Line an 8x8 inch pan with parchment paper. (Or use foil and spray with nonstick. Or spray the pan itself.)
- In a large bowl or stand mixer, beat together the butter and both sugars until light and fluffy, about 2 minutes.
- Add the egg, salt, and almond extract and beat well, scraping down the sides.
- Add the flour and beat until not quite incorporated.
- Add the rolos. I mixed them in for a couple seconds with the beater, but you can fold them in with a wooden spoon if you want. (Some of the rolos in my batch were broken and some were left whole) Don't over mix.
- Press into the prepared square pan.
- Bake at 350 for about 22-24 minutes, or until the edges are golden brown. They will look soft in the middle but a toothpick should come out clean.
- Cut into small squares and serve with lots of milk!
Nutrition Facts : ServingSize 1 bar, Calories 214 kcal, Carbohydrate 25 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 41 mg, Sodium 144 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 4 g
ALMOND BARS
Almond Bars are tender, lightly sweetened shortbread-like bars that are so good, you'll find yourself doubling the recipe every single time you make them.
Provided by Mary Younkin
Categories Dessert
Time 40m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 181 kcal, Carbohydrate 28 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 23 mg, Sodium 82 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
GINGERED LEMON ALMOND SQUARES
Categories Food Processor Ginger Nut Dessert Bake Lemon Almond Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 squares
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. In a food processor grind fine the almonds with 1/4 cup of the confectioners' sugar and 1 cup of the flour, add the butter, and blend the mixture until it just resembles meal. Pat the mixture into an 8-inch-square baking pan and bake the crust in the middle of the oven for 15 to 20 minutes, or until it is pale golden. Let the crust cool completely in the pan on a rack.
- In the bowl of an electric mixer beat the eggs until they are thick and pale, beat in the granulated sugar and the lemon juice, and beat the mixture for 8 minutes. Sift in the remaining 2 tablespoons flour, the baking powder, the ginger, and a pinch of salt, stir the filling until it is combined well, and pour it over the crust. Bake the confection in the middle of the oven for 20 to 25 minutes, or until the filling is set and pale golden. Transfer the dessert in the pan to the rack, sift the additional confectioners' sugar over the top, and let the dessert cool completely. Cut the dessert into 2-inch squares.
ALMOND FLOUR ENERGY BARS
Peanut butter, oat, and honey energy bars with almond flour. Store for 5 days in the fridge or up to 1 month in the freezer.
Provided by hubbellfoodtolove
Categories Granola Bars
Time 1h10m
Yield 9
Number Of Ingredients 6
Steps:
- Combine peanut butter, milk, honey, and vanilla in a saucepan over medium-low heat. Cook and stir until melted and smooth.
- Mix oats and almond flour in a bowl. Add wet ingredients and stir to combine.
- Pour mixture into a 9-inch square pan and press down to flatten. Refrigerate for at least 1 hour before cutting into 9 bars.
Nutrition Facts : Calories 360.2 calories, Carbohydrate 31.9 g, Cholesterol 1.1 mg, Fat 22.4 g, Fiber 5.6 g, Protein 12.3 g, SaturatedFat 3 g, Sodium 73 mg, Sugar 13.5 g
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- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).Find a 9x9 baking pan with parchment paper, letting the paper be long on two sides to create handles that will enable you to lift out the bars when they are done being baked.
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