Frosted Almond Bars Recipes

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:

• First Layer: 1. Preheat oven to 350*F 2. Line a 9x13 casserole dish with parchment paper or non-stick foil. 3. Mix butter, flour and powdered sugar together with a hand mixer. 4, Gently press mixture into the prepared pan and bake for 15 minutes. Second Layer: 1. Once the hot crust comes out of the oven, sprinkle sliced almonds over the top. Set aside. 2. Wipe off beaters and bowl with a paper towel and reuse. 3. In the same bowl add cream cheese and eggs. Mix well. 4. Add sugar and almond extract. Mix well. 5. Pour cream cheese mixture over the crust and almonds and gently spread out. 6. Bake for an additional 15 minutes. Third Layer (Frosting): 1. Once the crust comes out of the oven, turn the oven off and let the crust cool completely. 2. Once completely cool, make the third layer. 3. Clean out the bowl and use again for frosting. 4. Blend butter and powdered sugar ½ cup at a time, until completely blended. 5. Add milk and extract and mix again. 6. Spread almond frosting over the cooled bars. 7, Top lightly with more slivered almonds if desired. 8, Cut into 1 ½ inch bars to serve.

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.

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking dish. In a bowl, whisk together flour, cinnamon, salt, and baking powder.
• In a mixing bowl, cream butter and sugars on high speed until light and fluffy; beat in egg yolk. Reduce speed to low; gradually mix in flour mixture. Stir in almonds.
• In a small bowl, whisk jam to loosen. (Stirring the jam with a fork or a whisk will enable it to spread smoothly over the dough.) Gently press half of dough into bottom of prepared dish. With the back of a spoon, gently spread jam over dough, leaving a 1/4-inch border so the jam doesn't stick to the sides of the pan. Sprinkle remaining dough over top all the way to the edges; press gently to form top layer.
• Bake until top is golden, 25 to 30 minutes; cool completely in dish. Cut into bars with a serrated knife.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 13x18-inch baking sheet.
• Beat white sugar and 1 cup butter together in a bowl until fluffy. Add eggs 1 at a time, mixing after each addition. Add 2 teaspoons almond extract and vanilla extract; mix well.
• Whisk flour, 3/4 teaspoon salt, and baking soda together in a bowl. Add to egg mixture and stir until just combined. Spread onto the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted into the cookie comes out clean, 10 to 15 minutes; they won't look done. Cool completely, about 30 minutes.
• Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy. Add 1 teaspoon almond extract and 1/4 teaspoon salt. Add confectioners' sugar, 1 cup at a time, mixing until combined. Add heavy cream, 1 tablespoon at a time, until frosting reaches a smooth, spreadable consistency. Spread frosting over cooled cookie bars.

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.

Steps:

• Preheat oven to 350°. Combine flour, butter and confectioners' sugar; press onto the bottom of a greased 13x9-in. baking pan. Bake until golden brown, 20-25 minutes. , In a small bowl, beat cream cheese, sugar and extract until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 15-20 minutes. Cool on a wire rack., For frosting, beat all ingredients until smooth; spread over bars. Store in the refrigerator.

Steps:

• Preheat oven 375. In a bowl of a stand mixer or hand held mixer, beat the crust ingredients together until mixture is crumbly. Press into a 13x9" pan, working the dough a little up the sides. Bake 20 minutes until pale golden. For the filling, using the same bowl used to cream together the crust, cream the butter and sugar together. Add the eggs one at a time and beat until light and fluffy. Scrap the sides of the bowl. Mix in the ground almonds and extract. Spread filling over the baked crust. Bake another 10-15 minutes until the filling is firm and set. Remove from oven and cool. Mix the Icing ingredients, you want the icing to be stiff, but able to drizzle, but not too runny. Drizzle with the spoon over the cooled bars. Let icing set up, about 30 minutes. Cut bars about 1x2 inches.