Almond Shortbread Bar Recipe 

The only sweets I love more than almond ones are lemon ones. Also in the running are chocolate, coffee, pumpkin, and rhubarb. But almond is kind of in a different class. It tastes great and stays in your mouth for a long time. These nut bars are great too.

– 1 cup butter, at room temperature – 3/4 cup granulated sugar – 1/2 cup almond paste at room temperature – 1 large egg, at room temperature – 1 tsp almond extract – 2 cups all purpose flour GLAZE – 1/2 cup unsalted butter – 1/4 cup heavy cream – 2 1/2 to 3 cups confectioner's sugar, sifted – 1 tsp almond extract – 1/2 cup sliced almonds

Ingredient

Direction

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1

Warm the oven up to 350F. Butter and flour a 9x13 baking pan just a little.This should take about three to four minutes, and you may need to scrape down the sides of the bowl a few times.

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2

Blend the almond paste, egg, and extract together until they are well mixed. Clear out any nut paste lumps.

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3

Add the flour and mix slowly until there are no more clumps of dry flour. Do not mix too much.

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4

With an off-set spatula, spread the dough out evenly in the baking pan. It will take a minute or two to level and spread it out. Before I try to spread the batter out, I like to drop chunks of it all over the bottom of the pan.

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5

– Bake for 25 to 30 minutes, just until set and starting to turn golden along the edges of the pan. Don’t over bake, as you want your shortbread to be tender. Check the pan on the early side.

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6

Before glazing, allow the cake to cool for ten minutes on a rack.

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7

Melt butter and cream in a medium pot to make the glaze. Whisk in sugar and extract until smooth to glaze. Add sugar or cream if it's too thin or thick. Add sliced almonds and pour over warm shortbread. Quickly apply glaze to all sides with an offset spatula.

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6

Prior to slicing, allow the pan to cool down.

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