ALMOND BARS
I make these every Christmas for the cookie tray that I always have well stocked for our family's annual Christmas party. This is such a simple recipe with a few common ingredients that most people always have on hand in their kitchen pantry. And it produces such a wonderful bar cookie with a delectible almond taste. It's the perfect treat for any cookie exchange or potluck gathering.
Provided by Northwestgal
Categories Bar Cookie
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.).
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
ALMOND BAR COOKIES
Categories Cookies Egg Nut Dessert Bake Christmas Almond Fall Winter Edible Gift Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 dozen
Number Of Ingredients 8
Steps:
- Pulse almond paste in a food processor until broken up into small bits, then add salt and 1/4 cup sugar and continue to pulse until finely ground, about 1 minute.
- Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch square baking pan, then line with foil, leaving a 2-inch overhang on 2 opposite sides, and butter foil.
- Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld. Add almond mixture, egg yolk, and almond extract and beat until combined well, about 2 minutes. Reduce speed to low, then add flour and mix until combined. Spread batter evenly in pan with an offset spatula. Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with almonds.
- Bake until top is golden, 35 to 40 minutes. Cool completely in pan on a rack, about 1 hour. Transfer with foil to a cutting board, then discard foil. Cut into squares or rounds.
- *Available at Sweet Celebrations (800-328-6722).
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.
ALMOND BAR COOKIES
Dense cake-like cookie with delicate almond flavor. Search here for almond paste recipe if you can't find it in your grocery store.
Provided by JacquelineS
Categories Bar Cookie
Time 1h
Yield 25 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Butter a 9x9 pan, line with foil, then butter the foil.
- In food processor, pulse almond paste until broken in small bits, then add 1/4 c sugar and salt, processing 1 minute more.
- In a large bowl, beat together butter and remaining sugar, 3 minutes.
- Add almond mixture, egg yolk, and almond extract, beat 2 minutes more.
- Reduce speed, then add flour. Mix until combined.
- Spread batter evenly in pan and brush with egg white.
- Bake 35-40 minutes.
- Cool in pan 1 hour.
- Cut into 25 squares.
Nutrition Facts : Calories 135.3, Fat 8.9, SaturatedFat 4.9, Cholesterol 28, Sodium 102.2, Carbohydrate 13, Fiber 0.4, Sugar 7.7, Protein 1.4
ALMOND COOKIES
Provided by Food Network
Categories dessert
Time 40m
Yield about 2 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, cream butter and sugar together until fluffy. Beat in the egg, vanilla, and almond extract. Sift the flour over the top, add the salt and the chopped almonds and fold to combine.
- Pull off little pieces of the dough and roll them into balls about 1-inch in diameter, enclosing a whole almond in the center of each one. Place on an ungreased baking sheet and bake on the center rack of the oven for 15 to 20 minutes, until light brown. Transfer to racks to cool slightly. When cool enough to handle, roll 1/2 the cookies in the cocoa powder, and the remaining 1/2 in the confectioners' sugar. Serve warm or return to the rack to cool.
HOLIDAY ALMOND BARS
This fast, delicious dessert always makes an appearance during our Christmas celebrations.-Cheryl Newendorp, Pella, Iowa
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4-1/2 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 107 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 27mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND COOKIES
These crunchy treats make an excellent afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 28
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper. Reserve about 28 almonds (1/4 cup) for garnish. Place remaining almonds in a food processor; pulse just until finely ground (do not overprocess). Set aside.
- With an electric mixer, beat butter and sugar until light and fluffy. Add whole egg, orange zest, and almond extract (if using), scraping down sides of bowl as necessary; beat until smooth. In another bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the butter mixture,beating just until incorporated. Mix in ground almonds (do not overmix).
- Using 1 level tablespoon per cookie, roll dough into balls. Place on prepared sheets, at least 1 inch apart. Using the floured end of a thick wooden spoon handle (or your thumb), press lightlyin the center of each cookie. Place an almond in each indentation. In a small bowl, lightly beat egg white with 1 teaspoon water; brush over cookies.
- Bake, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Let cool slightly; transfer cookies to a wire rack to cool completely.
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