Scandinavian Almond Bars with Icing
by G. and B. King, Cookie Club Members
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Bars
Prep Time: 20 Minutes (chill 1 hour)
Level: Impressive Baking Skills
Yield: 40 Bars
These almond bar cookies are light and crunchy, perfect for an afternoon tea. Preparation is a bit advanced so take your time and follow our step by step photos (on our web site) and additional notes. You can do it! They're also quite delicious without the added icing, we tested just a bite to be sure! ;o)
1 c. sugar
1/2 c. butter softened
1/2 tsp. almond extract
1 3/4 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 T. milk
1/2 c. sliced almonds, chopped
1 c. confectioners sugar
1/4 tsp. almond extract
1-2 T. milk
In a mixing bowl, cream sugar and butter.
Beat in egg and almond extract.
Divide dough into fourths, chill for 1 hour. Roll each ball of dough into 3" x 12" rectangles. Place on greased baking sheets.
Editor's Notes: These cookies are light and delicate so use a small light rolling pin instead of a heavy one. If dough is sticking, add a bit more flour to each ball of dough and the rolling pin, as needed. Since I wasn't sure how much the cookies would spread during baking (turned out to be not much), I baked one section at a time. Also, I recommend rolling dough out directly onto waxed or parchment paper with a little cooking spray. Makes it very easy to move to cooling rack after baking (another good reason to bake one section at a time.) You could also cut these cookies into any shape desired, though the small triangles are more traditional and very nice.
Brush with milk, sprinkle with almonds.
Bake at 325 degrees for 10 to 12 minutes or until firm to the touch and edges are lightly browned. Remove from oven and cool on wire rack for a few minutes.
Cut diagonally into 1 inch slices. Let cool completely.
Combine icing ingredients; drizzle over bars.
Makes about 10-12 cookies per each divided section of cookie dough.