ALMOND SQUARES I
If you really like a strong almond taste, substitute almond extract for vanilla extract in this recipe.
Provided by Gayla
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Grease a 9 inch square baking pan.
- To make crust: In a large bowl, cream shortening, white sugar and brown sugar. Separate egg and beat in yolk and vanilla, stirring until well blended. Slowly add in the flour and blend well. Mixture will be stiff.
- Press dough evenly into baking pan. Bake for 18 to 20 minutes, or until top is golden brown.
- Melt the chocolate in a double boiler over low heat. Spread the melted chocolate over warm crust. Sprinkle top with almonds. Let cool on wire rack before cutting.
Nutrition Facts : Calories 429 calories, Carbohydrate 40.3 g, Cholesterol 15.5 mg, Fat 30.7 g, Fiber 4.5 g, Protein 6.2 g, SaturatedFat 11.4 g, Sodium 13.9 mg, Sugar 17.7 g
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 BARS
I have been baking these cookies for about 15 years now; I get so many requests for them during the holidays I can hardly keep up with the demand! I like to make the rolls bigger than the recommended 12x3-inch; this way I get bigger cookies, but you can do whatever you like. Make sure to use plenty of almonds to top them off.
Provided by Food Network
Categories dessert
Time 40m
Yield 24
Number Of Ingredients 11
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.
ELEGANT ALMOND BARS
Prize-Winning Recipe 2007! Who would have guessed a sugar cookie mix was the jump start of an irresistible almond lover's bar. Both quick and easy, the bar is reminiscent of a Scandinavian bakery pastry.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 32
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread in ungreased 13x9-inch pan. Bake 15 to 18 minutes or until light golden brown.
- Meanwhile, in large bowl, beat almond paste, sugar and 1/4 cup melted butter with electric mixer on low speed until blended. Add 2 eggs; beat until well blended (mixture may be slightly lumpy).
- Spread almond paste mixture over partially baked base. Sprinkle with 1/2 cup almonds. Bake 15 to 20 minutes longer or until filling is set (filling will puff up during baking). Cool completely, about 1 hour.
- In 1-quart heavy saucepan, melt white chocolate and shortening over low heat, stirring constantly, until smooth. Pour and spread over cooled bars. Sprinkle with 1/4 cup almonds. Let stand about 30 minutes or until topping is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.
Nutrition Facts : Calories 180, Carbohydrate 19 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 75 mg, Sugar 14 g, TransFat 1 g
DUTCH ALMOND SQUARES
This is a three-layered almond square--cakelike on the bottom, a fragrant marzipan filling in the middle, and the top of a crisp nut-topped meringue. All in all, it is a rich and unusual cookie.
Provided by grandma2969
Categories Bar Cookie
Time 1h15m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- In a large mixer bowl, cream the butter slightly, then gradually add 1/2 cup sugar and beat for 2 minutes.
- Beat in the egg and egg yolk, stir in the flour and 3/4 tsp of salt by hand.
- Spread the mixture into an ungreased glass 13x9-inch baking pan, making a smooth layer.
- Bake the crust for 15 minutes, until it is set but not brown.
- In a food processor, mix together 1 cup of sugar, the almond paste, lemon juice, vanilla and the remaining 1/4 tsp salt; reserve.
- In a large mixer bowl, beat the egg whites till frothy, then sprinkle the remaining 2 tablespoons of sugar over the whites and continue beating until stiff peaks form.
- By hand, fold the almond paste mixture into the egg whites with a rubber spatula and spread over the baked crust.
- Sprinkle the almonds on top and bake the cookies for 25 minutes or until golden brown.
- Cool partially and cut the cookies while still warm into 48 narrow bars.
- These freeze well.
Nutrition Facts : Calories 1037.2, Fat 50.4, SaturatedFat 17.6, Cholesterol 160.7, Sodium 854.1, Carbohydrate 136.4, Fiber 5.6, Sugar 103.2, Protein 16.4
ALMOND SQUARES
I found this in an article on award-winning cookies--this one was submitted by a woman named Jillian Greene. YUMMY! She certainly deserved her prize!
Provided by spatchcock
Categories Bar Cookie
Time 28m
Yield 48 squares
Number Of Ingredients 6
Steps:
- Set oven to 350 degrees.
- Grease an 11x16 inch jelly roll pan.
- In an electric mixer cream the butter and sugar until light.
- Add the egg yolk and vanilla.
- With the mixer set on its lowest speed, beat in the flour.
- Pat the batter into the prepared pan, pressing it into the corners.
- Beat the white until frothy.
- Spread the white on the batter and sprinkle it with almonds.
- Transfer the pan to the hot oven and bake the mixture for 15 to 18 minutes or until it is golden brown.
- Cut into 48 pieces (diamonds, squares).
- Transfer to a wire rack to cool completely.
- Store in an airtight container.
Nutrition Facts : Calories 77.8, Fat 4.6, SaturatedFat 2.5, Cholesterol 14, Sodium 2.2, Carbohydrate 8.4, Fiber 0.3, Sugar 4.2, Protein 1
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
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.
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4.6/5 (10)Total Time 40 minsCategory DessertCalories 181 per serving
- Preheat the oven to 325 degrees. Sift together the flour, baking powder and salt and set aside. Cream together the butter and the sugar. Add the egg and the almond extract and then mix until light and fluffy. Slowly add the flour mixture to the butter mixture. Mix until combined.
- Press the dough into the bottom of a well-greased 9x13 pan. Press with your fingers or a pastry roller to smooth the top of the dough. Using a pastry brush, brush a tiny bit of milk across the top of the dough. Sprinkle with sliced almonds and very lightly press them into the top of the dough.
- Bake for 18-20 min, or until just barely beginning to brown around the edges. Do not let the bars brown at all. Let cool in the pan for 5 minutes and then cut into bars. If they are too soft to cut, let them cool for a few more minutes. Carefully transfer the bars to a wire rack to cool completely before icing.
- To make the icing: Add just a tiny bit of milk at a time to the powdered sugar. If the consistency is too thick, it won't drizzle nicely over the bars. If it is too thin, the icing will just melt into the bars. If you are unsure, test a bit of it on the edge of one bar before drizzling the icing over the entire batch.
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