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.
Time 1h45m Yield 12 servings Number Of Ingredients 9 Steps:
Preheat an oven to 325 degrees F. Coat an 8-inch square glass baking dish with cooking spray. Line the bottom with a piece of parchment or waxed paper leaving a 4-inch overhang on two opposite sides and spray the paper with cooking spray. Put 1 cup of the rice cereal in a resealable plastic bag and crush to a fine powder with the back of the measuring cup. Combine the remaining 1 cup rice cereal, pepitas, almonds and cherries in a large bowl. Heat the rice syrup and almond butter in a small saucepan until warm and bubbling and remove from heat. Stir in the almond extract and salt, and pour into the nut mixture. Fold with a spatula until it is everything is moistened and well combined. Add the crushed rice cereal and continue to fold until evenly incorporated. Press the mixture very firmly and evenly into the prepared pan using the overhanging pieces of parchment to prevent sticking. Bake until beginning to brown, about 25 minutes. Cool 15 minutes on a wire rack, then press again to compact the mixture. Chill until firm but not completely set , about 45 minutes. Remove the block by the paper handles and invert onto a cutting board. Gently peel off the paper. Cut the block in half, then cut each half into 6 bars for 12 total. Refrigerate until fully set. Store the bars individually wrapped or layered between sheets of parchment or waxed paper in the refrigerator for up to 2 weeks. The bars will soften up and become chewy as they come to room temperature.
Time 45m Yield Makes 16 to 18 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Butter an 8-inch square baking dish. In a bowl, whisk together flour, cinnamon, salt, and baking powder. In a mixing bowl, cream butter and sugars on high speed until light and fluffy; beat in egg yolk. Reduce speed to low; gradually mix in flour mixture. Stir in almonds. In a small bowl, whisk jam to loosen. (Stirring the jam with a fork or a whisk will enable it to spread smoothly over the dough.) Gently press half of dough into bottom of prepared dish. With the back of a spoon, gently spread jam over dough, leaving a 1/4-inch border so the jam doesn’t stick to the sides of the pan. Sprinkle remaining dough over top all the way to the edges; press gently to form top layer. Bake until top is golden, 25 to 30 minutes; cool completely in dish. Cut into bars with a serrated knife.
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.
Time 1h10m Yield 16 Number Of Ingredients 10 Steps:
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x9 inch square baking pan. In a saucepan over medium heat, melt butter. Remove from heat and add 1 cup vanilla chips, but do not stir. In a large bowl, beat eggs until foamy. Gradually mix in the sugar. Stir together the softened chips and butter, and blend into the egg mixture along with the almond extract. Combine the flour and salt; stir into the batter until just mixed. Spread half of the batter into the prepared pan. Bake for 15 to 20 minutes in the preheated oven, or until golden brown. In a small saucepan, over low heat, warm the jam to make it more liquid. Spread the jam over the warm crust. Stir the remaining cup of vanilla chips into the batter, then drop the rest of the batter by teaspoonfuls over the jam. Sprinkle with almonds. Bake for an additional 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool in pan on a wire rack before cutting into bars.
Time 3h35m Yield 8 Number Of Ingredients 9 Steps:
Spread out almonds on a rimmed baking sheet or in a 9x13-inch pan. Preheat the oven to 350 degrees F (175 degrees C). Place almonds in the preheating oven and toast for 10 to 12 minutes to heighten their flavor. Don’t let them burn. Remove from the oven and transfer to a plate so they won’t continue toasting. Set aside. Keep the oven on. Meanwhile, line the bottom of a 9-inch springform pan with parchment paper that extends 2 inches on both sides of the pan. Center the paper across the loose bottom of the pan and clamp the ring closed over the paper and bottom. Grease springform pan and parchment paper. Refrigerate until needed. Combine flour, baking powder, and salt together in a bowl. Combine sugar, butter, and almond extract in a second bowl. Beat with an electric mixer until light and fluffy and the the sugar is no longer granular. Mix in egg and egg yolk until well combined. Add flour mixture and mix until well combined. Measure 1 cup toasted almonds and fold into the batter until evenly distributed. The batter will be thick. Spread batter evenly into the prepared pan using a spatula. Sprinkle remaining almonds across the top. Place springform pan on a baking sheet for easier handling and to catch any drips. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 28 minutes. Remove from the oven and set pan on a cooling rack for 10 minutes. Unclamp the pan and carefully removing ring. Then carefully slide the hot metal pan bottom out from under the parchment, pulling the bottom in one direction with a potholder, and the parchment together in the opposite direction using a flap of parchment as the handle. Cool to room temperature on the parchment on the cooling rack, about 30 minutes. Cover and refrigerate until chilled before cutting into bars, about 2 hours.
More about “almond fruit bars recipes”
Time 1h15m Yield 36 Number Of Ingredients 11 Steps:
Heat oven to 325°. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. Beat butter and brown sugar in large bowl with electric mixer on medium speed until creamy, or mix with spoon. Stir in almond extract, eggs and almond paste. Stir in flour, baking powder and salt. Spread in pan. Sprinkle with raspberries and blueberries. Bake 50 to 55 minutes or until golden brown and bars slightly pull away from edges of pan. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
