Norwegian Almond Bars Recipes

Steps:

• Preheat oven to 325°F. Stir together flour, baking powder, and salt. In a large mixer bowl beat butter or margarine till softened. Add sugar and beat till fluffy. Add egg and almond extract and beat well. Add flour mixture and beat till well mixed. Divide dough into fourths. Form each into a 12-inch roll. Place two rolls 4 to 5 inches apart on an ungreased cookie sheet. Flatten till 3 inches wide. Repeat with remaining rolls. Brush flattened rolls with milk and sprinkle with almonds. Bake at 325°F for 12 to 14 minutes or until edges are lightly browned. While cookies are still warm, cut them crosswise at a diagonal into 1-inch strips with a sharp knife. Cool on wire rack. Drizzle with almond icing. ALMOND ICING: Stir together 1 cup sifted powdered sugar, 1/4 teaspoon almond extract, and enough milk (3 to 4 teaspoons) to make icing of drizzling consistency.

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.

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.

Steps:

• Combine everything for the crust. Blend with a mixer until particles are fine. Press half of it in an ungreased 13x9 pan.
• Combine everything for the filling, Spread over the crust. Sprinkle with remaining crust mixture.
• Bake at 375 for 25 - 30 minutes. Cool; cut into bars.

Steps:

• Preheat oven to 375F .
• Sift together dry ingredients for crust. Cut in butter until mixture resembles small peas.
• Press 3/4 of this mixture into an ungreased 9 x 13 inch pan. Reserve remaining crust mixture.
• Bake 10 minutes. Place pan on wire rack to cool slightly.
• Blend together mashed potatoes, powdered sugar, almonds, spices, water and egg white. Mix thoroughly.
• Gently spread mixture evenly over partially baked crust.
• Combine remaining crust mixture and egg yolk. Press together and roll on a floured surface in a 10 x 16 inch rectangle. Cut into strips and criss-cross on the filling.
• Bake 20-25 minutes.
• Cut into bars while still warm.

Steps:

• In a large bowl stir together flour,baking powder & salt.
• In another bowl beat sugar & butter together until light and fluffy.
• Add almond essence and egg then beat well.
• Add flour mixture and mix well.
• Divide dough into four. Form each into a 10' roll. Place 2 rolls 4" apart on a lined baking tray and flatten gently until 3" wide (approx).
• Repeat with other two rolls then bruch rolls with milk and sprinkle with almonds.
• Bake at 160C for 12-14 minutes. While still warm cut into 1" wide strips on an angle. Put aside to cool.
• To make icing mix together the icing sugar, milk and essence until glossy and smooth.
• Drizzle icing over the almond bars and store in an airtight container.

Steps:

• 1. Turn on oven to 325* Bake 18-20 min.
• 2. Cream sugar and butter. Beat in egg and extract. Add dry ingredients Mix well
• 3. Divide dough in half and make two rolls the length of sheet pan 12 W x 17 L ( we call it a 1/2 sheet pan) Flatten each roll to 3 " wide. Pat milk on top and sprinkle on the chopped almonds
• 4. Bake at 325* 18-20 min or until edges slightly browned. Cool in pan 5 min. Cut diagonally and place each piece on a wire rack.
• 5. Mix the icing ingredients together and drizzle over the bars. Enjoy

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 325°.
• Stir together flour, baking powder and salt.
• In a large bowl beat margarine or butter till softened.
• Add sugar and beat till fluffy.
• Add egg and the 1/2 teaspoon of almond extract and beat well.
• Add the flour mixture and beat till well mixed.
• Divide the dough into fourths, form each portion into a 12 inch roll.
• Place 2 of the rolls 4 to 5-inches apart on an ungreased cookie sheet.
• Flatten each roll till it is about 3 inches wide.
• Repeat with the remaining rolls.
• Brush each flattened roll with milk and sprinkle about 2 tablespoons of almonds each.
• Bake in a 325° oven for 12-14 minutes or till edges are lightly brown.
• While still warm, cut crosswise on the diagonal into 1 inch strips.
• Cool completely on a wire rack.
• Stir together the powdered sugar, the almond extract and enough of the 3-4 teaspoons of milk to make a drizzling consistency.
• Drizzle over the cool bars.