Growing up, my mom made these cookies for her cookie tins every year. It's an old family recipe, passed down from my great-uncle Fran and probably even someone before him.
As a child, I always turned my nose up at these... why would I bother eating the plain-looking bar cookie with nuts? There were chocolate and sprinkle-covered cookies to be eaten!
However, a few years ago when I was home on break from college, I decided to give one of these a try, not expecting much. I don't know what I was thinking... because these are now one of my absolute favorites.
Chock-ful of almond flavor, these bar cookies are almost like an almond-flavored version of a brownie. My Business Man couldn't keep his hands out of the container, and that's sayin' a lot, because he's not the biggest sweets person. (Unlike myself... the girl who must eat dessert everyday. Sometimes even twice a day.)
Lesson learned... never judge abook cookie by its cover appearance.
And a note - you must use margarine! I wanted to replace it with butter, but at the strict encouraging of my mom, I didn't. Quote (as she read me the recipe over the phone): "It specifically says on the recipe DO NOT USE BUTTER!" So you'll have to buy some margarine for this cookie.
In mixing bowl, blend margarine and sugar until smooth. Add egg yolk and beat until smooth. Add almond paste and almond extract; beat until smooth. Add flour and beat until just combined.
Spread batter into prepared pan; it will be thick. Beat remaining egg white until foamy, and brush onto bars. Top with sliced almonds; press them in so they will stick.
Bake in 350*F for 30-35 minutes, until golden brown and set. Let cool; cut into squares.
As a child, I always turned my nose up at these... why would I bother eating the plain-looking bar cookie with nuts? There were chocolate and sprinkle-covered cookies to be eaten!
However, a few years ago when I was home on break from college, I decided to give one of these a try, not expecting much. I don't know what I was thinking... because these are now one of my absolute favorites.
Chock-ful of almond flavor, these bar cookies are almost like an almond-flavored version of a brownie. My Business Man couldn't keep his hands out of the container, and that's sayin' a lot, because he's not the biggest sweets person. (Unlike myself... the girl who must eat dessert everyday. Sometimes even twice a day.)
Lesson learned... never judge a
Almond Cake Bars
Servings/Yield
8x8-inch pan, about 36 bars- 1 cup margarine
- ¾ cup sugar
- 1 egg, separated
- ½ cup almond paste
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- ½ cup sliced almonds
Method
Preheat oven to 350*F. Grease an 8x8-inch baking pan.In mixing bowl, blend margarine and sugar until smooth. Add egg yolk and beat until smooth. Add almond paste and almond extract; beat until smooth. Add flour and beat until just combined.
Spread batter into prepared pan; it will be thick. Beat remaining egg white until foamy, and brush onto bars. Top with sliced almonds; press them in so they will stick.
Bake in 350*F for 30-35 minutes, until golden brown and set. Let cool; cut into squares.
Source: Family recipe
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