Almond Bar Recipe From Iowa

Almond Bars Barefeet in the Kitchen

WEBApr 2, 2021 · Sift together the flour, baking powder and salt and set aside. Cream together the butter and the sugar. Add the egg and the almond …

Rating: 4.7/5(12)
1. 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.
2. 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.
3. 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.
4. 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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Scandinavian Almond Bars Midwest Living

WEBJun 7, 2021 · Directions. Preheat oven to 350°. In a medium bowl, beat butter with a mixer on medium 30 seconds. Add granulated sugar; beat …

1. Preheat oven to 350°. In a medium bowl, beat butter with a mixer on medium 30 seconds. Add granulated sugar; beat until light and fluffy. Add egg and 1/2 teaspoon almond extract; beat until combined. Stir in flour, baking powder and salt; mix well.
2. Divide dough into four pieces; roll each piece into a 10-inch log. Place two logs 4 to 5 inches apart on each of two ungreased cookie sheets. Flatten logs by hand until each is about 3 inches wide. Brush with milk and sprinkle with sliced almonds.
3. Bake until edges just begin to brown, about 13 minutes. While warm, bias-slice each log into eight 1-inch-wide slices. Cool on cookie sheets 2 minutes. Remove; cool on wire racks set over wax paper.
4. In a small bowl, stir together powdered sugar and the remaining 2 tablespoons milk and 1/4 teaspoon almond extract until smooth. Drizzle over cookies.

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