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!
Time 30m Yield 4 dozen. Number Of Ingredients 5 Steps:
Press cookie mix into a greased 13-in. x 9-in. baking pan. Beat egg white until foamy; brush over dough. Top with almonds. Combine sugar and cinnamon; sprinkle over top., Bake at 350° for 18-22 minutes or until lightly browned. Cool on a wire rack for 10 minutes. Cut into diamonds. Cool completely.
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 50m Yield 1 9x13pan, 36 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350°F. Line a 9x13" pan with foil and grease with butter. Blend together the flour, sugar, margarine, eggs, baking powder, almond extract and salt. Pour into pan, and spread evenly. Sprinkle with almonds and remaining tbsp of sugar. Bake for 30-35 minutes, until golden.
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 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.
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.
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.).
More about “easy almond bars recipes”
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.
