Recipe

Almond Bar Cookies Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 11 months ago the servings depend on the size you cut the bars... the recipe has this comment...These moist, chewy cookies have an intense almond flavor. Barbara Bruno of New Portland, Maine, enjoys hers with a glass of chilled Champagne. now that is the way to ... More Prep:20m Cook:25m Servings:0	Peetabear
	cookies bar almond

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Ingredients

1/2 cup packed canned almond paste* (about 5 oz; not marzipan), coarsely crumbled

1/2 teaspoon salt

3/4 cup sugar

2 sticks (1 cup) unsalted butter, softened

1 large egg, separated

1 teaspoon almond extract

1 1/4 cups all-purpose flour

1/2 cup sliced almonds (about 1 1/2 oz)

Directions

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

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Cooks' note: Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 4 days.

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