SCANDANAVIAN ALMOND BARS
These are a favorite Christmas cookie for our family. I discovered the recipe in a Better Homes & Garden Christmas Cookie Book.
Provided by PMHawk
Categories Dessert
Time 32m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 67.8, Fat 2.6, SaturatedFat 1.3, Cholesterol 9, Sodium 45.9, Carbohydrate 10.4, Fiber 0.3, Sugar 6.7, Protein 0.9
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
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.
SCANDIANVIAN ALMOND BARS
Make and share this Scandianvian Almond Bars recipe from Food.com.
Provided by LifeIsGood
Categories Dessert
Time 35m
Yield 4 dozen
Number Of Ingredients 12
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 STYLE ALMOND PASTE
This is a wonderful almond paste to use in recipes like scones, pizzelles, almond cookies, and other pastries but is optimal for those itty bitty Danish almond cakes. I got this from a cooking magazine a few years ago. My version calls for 2 tbsp butter but you might want to up it to 3 if you find that it's not a good consistency or almond-to-butter ratio. If you don't have almond extract at hand (because you're like me and are too poor and/or lazy to buy a bottle), vanilla extract will work too. Also you need a food processor for this!
Provided by the80srule
Categories Dessert
Time 15m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 4
Steps:
- If you're using blanched almonds, you can skip this step. But the almonds have to be skinless for this to work or else the skin bits make it all gross and I'd rather pay $4 for a large bag of skinned almonds than $9 for blanched when I can do it myself. Anyway, blanch your almonds by placing them in warm water for 15-30 seconds so all the skin peels off.
- Pulverize the almonds in a food processor.
- Add the sugar, butter, and almond (or vanilla) extract. Keep mixing until smooth and perfectly melded.
- Store in a glass jar or strong airtight plastic container, you can keep it at room temperature for up to 5 days and freeze for about 2-3 months. (Providing it won't magically disappear when you and your friends taste it! lol) Yields about 2 cups.
- When you want to unfreeze it-- DO NOT microwave, transfer it to the fridge to thaw for a couple hours.
Nutrition Facts : Calories 224.1, Fat 16.9, SaturatedFat 2.6, Cholesterol 6.1, Sodium 109.9, Carbohydrate 15.3, Fiber 3.3, Sugar 11.4, Protein 6.1
SWEET CHERRY ALMOND BARS
Sweet Cherry Almond Bars are one of the many ways I'm celebrating #cherryseason this year--- my buttery almond shortbread crust shows off juicy fresh cherries to perfection.
Provided by Sue Moran
Categories Dessert
Number Of Ingredients 14
Steps:
- Set oven to 350F
- Lightly spray an 8x8 baking pan
- Stir together the cherries with the sugar, lemon juice, extract, and cornstarch. Set aside, tossing occasionally to encourage some of the juices to start flowing.
- Put the flour, almond meal, sugar, salt, and baking powder into the bowl of a food processor and pulse to combine.
- Add the yolk, extract, and butter, and pulse or process to combine just until the dough comes together, it will be crumbly.
- Press 2/3 of the dough into the bottom of your pan to form the crust. Top with the cherries. Then crumble the remaining dough evenly over the cherries. Top with the sliced almonds and bake for about 40 minutes until the dough is just golden and the filling is bubbling.
- Let cool before cutting.
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
SCANDINAVIAN ALMOND TARTS
Make and share this Scandinavian Almond Tarts recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 40m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 8
Steps:
- Lightly grease bottom of small muffin tins. Can use regular size muffin tin, but will reduce the amount of tarts produced with no affects to flavor.
- Crust:.
- Cream butter and sugar until light. Beat in egg, vanilla and flour.
- Drop a rounded teaspoon of crust mixture into each greased small muffin cup, pressing batter over bottom and up around sides, leaving inside hollow; a coating 1/4 inch thick.
- Almond Filling:.
- With electric mixer, gradually add sugar to beaten eggs, beating until incorporated. Fold in ground almonds (or almond paste) and divide equally over crust.
- Bake until set and browned at 325 degrees 25 to 30 minutes.
Nutrition Facts : Calories 398.3, Fat 25.9, SaturatedFat 10.8, Cholesterol 93.5, Sodium 185.4, Carbohydrate 36, Fiber 2.6, Sugar 17.7, Protein 7.7
SCANDINAVIAN ALMOND BARS
I love these cookies as the almond gives it a special taste. This recipe was given to me by my Daughter in Law and has been one of my husbands favorites.
Provided by Leila Rockwell
Categories Cookies
Time 1h20m
Number Of Ingredients 13
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
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