Almond Spice Bars Recipes

Steps:

• Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.
• In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.

Steps:

• Preheat oven to 325°. In a small bowl, combine the first 7 ingredients. In another small bowl, whisk egg white until foamy. Add almonds; toss to coat. Sprinkle with spice mixture; toss to coat. Spread in a single layer in a greased 15x10x1-in. baking pan. Bake for 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool completely. Store in an airtight container.

Steps:

• Preheat the oven to 350 degrees F.
• In medium bowl combine flour, baking powder and salt. In a mixer beat together the butter and sugar until fluffy. Add egg and almond extract and beat well. Slowly add flour mixture and beat until combined, scraping down the sides of the bowl as necessary. Turn the dough onto a clean work surface, and, with a sharp knife, divide the dough into 4 even pieces. Roll each piece into a 12 by 3-inch roll (or whatever size you like).
• Place 2 rolls on an ungreased cookie sheet, 4 inches apart. Repeat with remaining rolls. Brush rolls with milk and sprinkle with almonds. Bake until edges are lightly browned, about 12 to 14 minutes, rotating the pans halfway through cooking. While cookies are still warm cut them crosswise at a diagonal into 1-inch strips. Cool on a wire rack.
• For the glaze:
• In a small bowl, mix the sugar and milk until smooth. Drizzle over almond cookies. Let sit until glaze is set, about 15 minutes.

Steps:

• Lightly butter an 8-inch square baking dish and line with parchment paper. Set aside.
• Place a small saucepan over medium heat. Add the butter and cook until the foaming settles and the butter is light brown in color and is starting to smell nutty, about 5 minutes. Remove the butter from the heat and stir in the almond butter with a rubber spatula until smooth. Add the almond flour, vanilla extract, cinnamon, ginger and salt and stir until incorporated. Add the confectioners' sugar and stir until combined. Press the mixture into the bottom of the prepared pan and set aside.
• Add the chocolate chips and coconut oil to a small bowl. Place the bowl over a small saucepan with an inch of water in it that the bowl fits snuggly on top of. Place the pan over medium heat and cook, stirring often, until the chocolate is almost melted, about 4 minutes. Remove from the heat and stir until smooth (see Cook's Note). Pour the mixture over the almond base and spread evenly. Sprinkle with the toasted almonds. Refrigerate until just set, about 20 minutes (see Cook's Note).
• Using a small serrated knife, cut into bars and refrigerate, at least 1 hour or until ready to serve.

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.