Almond Creme Bars Recipes

Steps:

• In a large bowl, cream the butter, almond paste and 2 cups sugar until light and fluffy. Beat in eggs and extract. Gradually add flour just until moistened., Spread into a greased 13x9-in. baking dish. Sprinkle with remaining sugar; top with almonds. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Store in the refrigerator.

Steps:

• 1. Mix and press crust ingredients into a greased 9x13 pan. Bake at 350 degrees for 20 minutes.
• 2. Meanwhile, beat cream cheese and sugar for the filling with an electric mixer until smooth. Add the rest of the filling ingredients and beat until just mixed. Pour filling mixture over crust and bake for another 15 minutes.
• 3. Combine all frosting ingredients with a mixer. Frost bars when they are cool and top with sliced almonds, if desired. Cut into 24 squares and serve immediately or serve chilled. Store in refrigerator.
• 4. *These bars freeze very well!

Steps:

• Preheat oven to 350°. Combine flour, butter and confectioners' sugar; press onto the bottom of a greased 13x9-in. baking pan. Bake until golden brown, 20-25 minutes. , In a small bowl, beat cream cheese, sugar and extract until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 15-20 minutes. Cool on a wire rack., For frosting, beat all ingredients until smooth; spread over bars. Store in the refrigerator.

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.

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.

Steps:

• For the Crust:.
• Melt 1 cup of the butter and add it to the flour and 1/2 cup of powdered sugar. Press into a 9x13 pan and bake for 15 minutes at 350 degrees.
• For the Filling:.
• Beat the cream cheese, sugar, eggs and 1 tsp of almond flavoring together until smooth. Pour onto baked crust. Bake for 20 minutes. Let cool.
• For the Frosting:.
• Mix together the remaining 2 cups powdered sugar, 1/2 cup butter, 1 tsp almond flavoring and the milk. Spread over the cooled cream cheese layer.
• If desired, can sprinkle with slightly crushed sliced almonds.
• Slice and serve.

Steps:

• First Layer: 1. Preheat oven to 350*F 2. Line a 9x13 casserole dish with parchment paper or non-stick foil. 3. Mix butter, flour and powdered sugar together with a hand mixer. 4, Gently press mixture into the prepared pan and bake for 15 minutes. Second Layer: 1. Once the hot crust comes out of the oven, sprinkle sliced almonds over the top. Set aside. 2. Wipe off beaters and bowl with a paper towel and reuse. 3. In the same bowl add cream cheese and eggs. Mix well. 4. Add sugar and almond extract. Mix well. 5. Pour cream cheese mixture over the crust and almonds and gently spread out. 6. Bake for an additional 15 minutes. Third Layer (Frosting): 1. Once the crust comes out of the oven, turn the oven off and let the crust cool completely. 2. Once completely cool, make the third layer. 3. Clean out the bowl and use again for frosting. 4. Blend butter and powdered sugar ½ cup at a time, until completely blended. 5. Add milk and extract and mix again. 6. Spread almond frosting over the cooled bars. 7, Top lightly with more slivered almonds if desired. 8, Cut into 1 ½ inch bars to serve.