Scandanavian Almond Bars Food

SCANDANAVIAN ALMOND BARS

Steps:

• Set oven to 325 degrees.
• Stir together flour, baking powder and salt; in a large bowl, beat butter until softened.
• Add sugar and beat until fluffy.
• Add egg and almond extract and beat well.
• Add flour mixture and beat until well mixed.
• Divide the dough into fourths; form each into a 12" roll.
• Place two rolls 4-5 inches apart on an ungreased cookie sheet.
• Flatten each roll until 3" wide; repeat with remaining rolls.
• Brush the flattened rolls with milk and sprinkle with slivered almonds.
• Bake at 325* oven for 12-14 minutes when the edges are slightly brown. While cookies are warm, cut into 1" diagonal strips.
• Cool the cookies.
• Drizzle with Almond Icing.

SCANDINAVIAN ALMOND BARS

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.

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.

SCANDIANVIAN ALMOND BARS

Steps:

• In a large bowl, cream sugar and butter until light and fluffy.
• Beat in egg and extract. Combine dry ingredients; add to creamed mixture and mix well.
• Divide dough into fourths; form into 12-in. x 3-in. rectangles. Place 5 inches apart on greased baking sheets. Brush with milk; sprinkle with almonds.
• Bake at 325° for 18-20 minutes or until firm to the touch and edges are lightly browned. Cool on pans for 5 minutes, then cut diagonally into 1-in. slices. Remove to wire racks to cool completely.
• In a small bowl, combine the confectioner's sugar, extract and enough milk to achieve desired consistency; drizzle over bars.

SCANDINAVIAN ALMOND BARS

Steps:

• 1. Turn on oven to 325* Bake 18-20 min.
• 2. Cream sugar and butter. Beat in egg and extract. Add dry ingredients Mix well
• 3. Divide dough in half and make two rolls the length of sheet pan 12 W x 17 L ( we call it a 1/2 sheet pan) Flatten each roll to 3 " wide. Pat milk on top and sprinkle on the chopped almonds
• 4. Bake at 325* 18-20 min or until edges slightly browned. Cool in pan 5 min. Cut diagonally and place each piece on a wire rack.
• 5. Mix the icing ingredients together and drizzle over the bars. 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.