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Category: Bars
Prep Time: Cook Time: Total Time:
Cookie Base
1 pouch (1 lb 1.5 oz) sugar cookie mix
1/2 cup butter, melted
1/2 tsp almond extract
1 egg
Filling
1 (8 oz) can or 1 (7 oz) pkg almond paste, crumbled into 1/2-inch pieces
1/4 cup sugar
1/4 cup butter, melted
2 eggs
1/2 cup sliced almonds
Topping
2 oz white chocolate baking bar, coarsely chopped (1/3 cup)
2 tbsp shortening
1/4 cup sliced almonds
Heat oven to 350. 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.
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ALMOND BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
Cookie Base
1 pouch (1 lb 1.5 oz) sugar cookie mix
1/2 cup butter, melted
1/2 tsp almond extract
1 egg
Filling
1 (8 oz) can or 1 (7 oz) pkg almond paste, crumbled into 1/2-inch pieces
1/4 cup sugar
1/4 cup butter, melted
2 eggs
1/2 cup sliced almonds
Topping
2 oz white chocolate baking bar, coarsely chopped (1/3 cup)
2 tbsp shortening
1/4 cup sliced almonds
Heat oven to 350. 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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