Almond Bars Recipes

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ALMOND BARS



Almond Bars image

I make these every Christmas for the cookie tray that I always have well stocked for our family's annual Christmas party. This is such a simple recipe with a few common ingredients that most people always have on hand in their kitchen pantry. And it produces such a wonderful bar cookie with a delectible almond taste. It's the perfect treat for any cookie exchange or potluck gathering.

Provided by Northwestgal

Categories     Bar Cookie

Time 45m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 7

4 eggs
2 cups sugar
1 cup butter, melted (no substitutes)
2 cups all-purpose flour
2 1/2 teaspoons almond extract
1 cup cups sliced almonds (increase or decrease as desired)
1/2 cup confectioners' sugar (optional)

Steps:

  • Beat together the eggs and sugar until lemon-colored. Add the butter, flour, and almond extract; mix well.
  • Spread the batter in an even layer on a buttered 13x9-inch baking pan. Sprinkle the top of the batter with sliced amonds if you wish; otherwise leave the top as is.
  • Bake at 325° for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove pan from the oven and dust the top with a light sprinkling of confectioner's sugar, if you wish. Leave cookies in the pan to cool completely.
  • When cooled, cut into bars. (I usually cut 9 vertical rows and 4 horizontal rows, to get 36 bar cookies.).

ALMOND BARS



Almond Bars image

"This is one of my favorite recipes for last-minute school bake sales," writes Sandy Kerrison from her home in Lockport, New York. "The cake-like snacks are the first items to go...that is, if they're not grabbed by a teacher first. I also include them in Christmas cookie gift baskets."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 6

4 eggs
2 cups sugar
1 cup butter, melted
2 cups all-purpose flour
2-1/2 teaspoons almond extract
Confectioners' sugar

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.

Nutrition Facts : Calories 184 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 88mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.

ALMOND BARS



Almond Bars image

I have been baking these cookies for about 15 years now; I get so many requests for them during the holidays I can hardly keep up with the demand! I like to make the rolls bigger than the recommended 12x3-inch; this way I get bigger cookies, but you can do whatever you like. Make sure to use plenty of almonds to top them off.

Provided by Food Network

Categories     dessert

Time 40m

Yield 24

Number Of Ingredients 11

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine, room temperature
1 cup sugar
1 egg
1/2 teaspoon almond extract
Milk, for brushing
1/2 cup sliced almonds, coarsely chopped (or as many as you need)
1 cup confectioners' sugar, sifted
3 to 4 tablespoons milk

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.

ALMOND FRUIT BARS



Almond Fruit Bars image

Crumbly, buttery almond bars are the perfect treat for snacks or school lunches. Layer in any variety of jam that you like. We used cherry.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 16 to 18

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
1 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup sliced almonds
1/2 cup fruit jam, such as cherry, plum, or raspberry

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.

Nutrition Facts : Calories 179 g, Fat 8 g, Protein 2 g

CREAMY ALMOND BARS



Creamy Almond Bars image

Yummy! These bars are little slices of pure delight. We can't wait to make them again... and maybe even try experimenting with lemon or orange flavors in place of the almond!

Provided by Heather Sturdivan

Categories     Cookies

Time 1h20m

Number Of Ingredients 15

CRUST
2 c flour
1 c butter, softened
1/2 c powdered sugar
FILLING
8 oz regular cream cheese, softened
1/2 c sugar
2 eggs
2 tsp almond extract
FROSTING
1 1/2 c powdered sugar
1/2 c butter, softened
1 1/2 Tbsp milk
1 tsp almond extract
sliced almonds

Steps:

  • 1. Mix and press crust ingredients into a greased 9x13 pan. Bake at 350 degrees for 20 minutes.
  • 2. Meanwhile, beat cream cheese and sugar for the filling with an electric mixer until smooth. Add the rest of the filling ingredients and beat until just mixed. Pour filling mixture over crust and bake for another 15 minutes.
  • 3. Combine all frosting ingredients with a mixer. Frost bars when they are cool and top with sliced almonds, if desired. Cut into 24 squares and serve immediately or serve chilled. Store in refrigerator.
  • 4. *These bars freeze very well!

ALMOND BARS II



Almond Bars II image

Very simple and delicious. Got recipe from my ex-mother-in-law many years ago.

Provided by Susan T.

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 25m

Yield 48

Number Of Ingredients 5

12 graham crackers
1 cup sliced almonds
¾ cup butter
1 cup brown sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jelly roll pan.
  • Break graham crackers into 4 pieces and arrange them touching on the prepared jelly roll pan. Sprinkle the sliced almonds over the crackers. In a small saucepan, melt butter. When butter is melted, stir in the brown sugar and vanilla until smooth and remove from heat. Pour the butter mixture evenly over the graham crackers in the pan.
  • Bake for 8 to 10 minutes in the preheated oven. Watch carefully so that the edges do not burn. Cut bars while still warm and remove from pan. If the bars are stuck, put the pan into the warm oven for a minute to loosen.

Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.1 g, Cholesterol 7.6 mg, Fat 4.2 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 2 g, Sodium 42.5 mg, Sugar 4.1 g

HOLIDAY ALMOND BARS



Holiday Almond Bars image

This fast, delicious dessert always makes an appearance during our Christmas celebrations.-Cheryl Newendorp, Pella, Iowa

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4-1/2 dozen.

Number Of Ingredients 7

1 cup butter, softened
1 cup almond paste
2-1/4 cups sugar, divided
2 large eggs, room temperature
1 teaspoon almond extract
2 cups all-purpose flour
1/2 cup slivered almonds

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.

Nutrition Facts : Calories 107 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 27mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

ALMOND BARS I



Almond Bars I image

These bars taste wonderful and are very colorful on your plate of goodies for the holidays. Try them and your guests will rave over them. Don't be surprised if they ask you for the recipe.

Provided by Carol

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
½ cup white sugar
¼ teaspoon salt
2 egg yolks
¾ cup butter
½ cup any flavor fruit jam
2 egg whites
¼ teaspoon almond extract
¼ cup white sugar
½ cup flaked coconut
½ cup blanched slivered almonds

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium bowl, stir together the flour, 1/2 cup sugar and salt. Make a well in the center and add the egg yolks and butter. Work into the dry ingredients with your hands until well blended. Press dough into an unprepared 9x9 inch baking pan.
  • Bake 15 to 20 minutes in the preheated oven. When the crust cools a little bit, spread with the jam or jelly, and set aside.
  • In a clean bowl, whip the egg whites until they reach soft peaks. Gradually add the remaining 1/4 cup of sugar, then the almond extract. Continue to whip until the whites hold stiff peaks and sugar is dissolved. Fold in the coconut and spread the mixture over the jam layer. Sprinkle the almonds over the top, and return to the oven.
  • Bake for 8 to 10 more minutes until the top is lightly browned. Cool slightly and cut into bars.

Nutrition Facts : Calories 315.8 calories, Carbohydrate 40.1 g, Cholesterol 64.6 mg, Fat 15.6 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 8.6 g, Sodium 154.7 mg, Sugar 20.3 g

GINGER AND ALMOND BARS



Ginger and Almond Bars image

Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.

Provided by Patricia Wells

Categories     HarperCollins     Dessert     Almond     Ginger     Cookies     Bake     Wheat/Gluten-Free     Honey

Yield Makes 16 bars

Number Of Ingredients 17

Base:
3 tablespoons (45 g) unsalted butter
1 3/4 cups (165 g) almond meal (also called almond flour or almond powder)
2 tablespoons peeled and grated fresh ginger
3 tablespoons mild honey, such as clover
1 large egg, free-range and organic, lightly beaten
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract
Topping:
4 tablespoons (60 g) unsalted butter
1 cup (80 g) sliced almonds
1/3 cup (45 g) minced candied ginger
1/3 cup (80 ml) mild honey, such as clover
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
Special Equipment
A 9-1/2-inch (24 cm) square baking pan; baking parchment; a 2-quart (2 l) saucepan; a baking rack.

Steps:

  • Center a rack in the oven. Preheat the oven to 400°F (200°C). Line the pan with baking parchment, letting the parchment hang over the sides. (This will make it easier to remove the dessert once baked.)
  • Prepare the base:
  • In the saucepan, melt the butter. Add the almond meal, fresh ginger, honey, egg, salt, and vanilla. Stir until well combined. The mixture should be thick and sticky.
  • Turn the mixture out into the prepared pan. To help make a level and even base, place a piece of plastic wrap on top of the base. Using a flat-bottomed glass (or your fingers), smooth out the base by pressing gently to evenly cover the bottom of the pan. Remove and discard the plastic wrap. Bake until the base is slightly firm, 12 to 15 minutes.
  • Meanwhile, prepare the topping:
  • In the same saucepan, melt the butter over low heat. Add the almonds, candied ginger, honey, salt, and vanilla. Stir just until the ingredients are incorporated.
  • When the base is baked, spread the topping evenly over the base and bake until the topping is dark and sizzling, 12 to 15 minutes. Do not underbake.
  • Transfer the pan to the baking rack to cool. When the dessert is completely cool, remove it from the pan using the overhanging parchment as handles and cut it into 16 even squares.
  • Do Ahead
  • Store in an airtight container at room temperature for up to 1 week.
  • Variation:
  • Chestnut Honey Squares: For the base, replace 1 cup (90g) almond meal with 3/4 cup (120 g) unbleached, all-purpose flour and use a strong honey, such as chestnut, in place of the mild honey. For the topping, replace the candied ginger with organic candied orange or lemon peel, cut into tiny cubes.

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