Almond Shortbread Bars Recipes

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ALMOND BARS



Almond Bars image

This Almond Bars recipe is a sweet treat that has a shortbread-like texture and a delicious almond glaze on top! You'll want to make extra and freeze them for later!

Provided by Aimee

Categories     Brownies and Bars

Time 35m

Number Of Ingredients 12

3 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup unsalted butter, softened
2 cups granulated sugar
2 large eggs
1 teaspoon almond extract
2 Tablespoons milk (any variety)
1 cup sliced almonds
2 cups powdered sugar
1/2 teaspoon almond extract
2 Tablespoons milk (any variety)

Steps:

  • Preheat oven to 325 degrees F. Generously butter (or use baking spray) on a half sheet pan (approximatedly 18"x13"). Set aside.
  • In a medium bowl, combine flour, baking powder, and salt. Set aside.
  • In a mixing bowl, beat butter and sugar until light and fluffy, about 3-4 minutes. Add in eggs and almond extract. Beat until combined. Slowly add in flour mixture. Mixing until well blended.
  • Press this dough into the bottom of your prepared baking dish. Use your fingers or a pastry roller to smooth the top of the dough.
  • Using a pastry brush, brush the milk to the top of the dough (you may not need to use all of it). Sprinkle with sliced almonds, pressing them lightly into the dough.
  • Bake for 20-22 minutes until done. You don't want to brown these bars.
  • Cool for about 5 minutes, then cut them with a knife into bars. If they are too soft to cut, allow to cool a little bit more. Carefully remove them to a wire rack to continue cooling.
  • Once cooled, you can make your glaze by whisking the sugar with the almond extract and milk. Drizzle over the bars and allow to set.
  • Enjoy!

Nutrition Facts : Calories 120 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 bar, Sodium 62 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

ALMOND SHORTBREAD I



Almond Shortbread I image

Melt-in-your-mouth shortbread.

Provided by Robin J.

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 2h40m

Yield 18

Number Of Ingredients 5

1 cup butter, room temperature
½ cup white sugar
2 teaspoons almond extract
2 ½ cups sifted all-purpose flour
⅓ cup granulated sugar for decoration

Steps:

  • In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
  • Preheat oven to 300 degrees F (150 degrees C).
  • On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
  • Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 22.5 g, Cholesterol 27.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 9.3 g

ALMOND SHORTBREADS



Almond Shortbreads image

The word "short" in the recipe title is a promise of melt-in-your mouth tenderness. That's the butter doing its job.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 18 wedges

Number Of Ingredients 8

1/2 cup raw almonds with skins, plus about 18 whole almonds for decorating
2/3 cup sugar, plus more for top
14 tablespoons unsalted butter (7 ounces, 1 3/4 sticks), softened, cut into pieces
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon fine salt
1 1/2 cups all-purpose flour
1 large egg white, beaten

Steps:

  • Preheat oven to 325 degrees F. Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand. (If there are a couple small chunks of nuts that is fine.) Add the butter, vanilla and almond extracts, and the salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.
  • Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula. Dip the spatula in a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.
  • Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes.
  • Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.) Serve. Store in a tightly sealed container for up to 5 days.

LEMON & ALMOND SHORTBREAD BARS



Lemon & almond shortbread bars image

These zesty bars will disappear quickly so make sure you save one for yourself! Jazz up your standard shortbread recipe - great for a summer party

Provided by Cassie Best

Categories     Dessert, Treat

Time 1h10m

Yield makes 12

Number Of Ingredients 11

125g butter , chopped
85g golden caster sugar
175g plain flour
50g ground almonds
1 tbsp milk
zest 3 lemons , plus juice 4 lemons (about 225ml juice)
5 large eggs
250g golden caster sugar
25g plain flour
25g toasted flaked almonds
icing sugar , for dusting

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line a 20cm square loose-bottomed cake tin with baking parchment. Tip the butter, sugar and a pinch of salt into a large bowl, and beat with an electric whisk until pale and fluffy. Add the flour, ground almonds and milk. Use a wooden spoon and then your hands to bring the mixture together to form a dough.
  • Use your fingers to spread the shortbread dough over the bottom of the tin, right into the corners. Bake for 35 mins until golden.
  • Meanwhile, prepare the lemon topping. Whisk the lemon juice and eggs together in a jug. In a bowl, combine the sugar, flour and zest. Strain the lemon mixture through a sieve onto the sugar mixture and whisk to combine.
  • When the tin is cool enough to handle, wrap the outside tightly in foil - this will prevent the lemon mixture seeping out. Pour over the shortbread and return to the oven for 15 mins. Scatter over the almonds and bake for another 5 mins until the topping has set. Cool completely in the tin, then lift out, dust with icing sugar and cut into bars. Will keep in the fridge for up to 3 days.

Nutrition Facts : Calories 320 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium

APRICOT ALMOND SHORTBREAD BARS



Apricot Almond Shortbread Bars image

If you like rich, buttery cookies, you'll like these! I got this recipe from the Ladies Home Journal, June 1990 issue.

Provided by Hey Jude

Categories     Bar Cookie

Time 1h25m

Yield 50 bars

Number Of Ingredients 8

1 1/2 cups butter, softened
2 cups sugar
2 large egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
4 cups all-purpose flour
1 1/3 cups blanched almonds, toasted and chopped fine (to toast almonds, bake in preheated 350 oven 10 minutes, cool.)
1 (10 ounce) jar apricot preserves

Steps:

  • Preheat oven to 350°.
  • Beat butter and sugar in mixer bowl until fluffy.
  • Beat in egg yolks and vanilla and almond extracts.
  • Mix in flour and toasted almonds until the mixture forms a soft dough.
  • Divide dough in half.
  • Press one half into 15x10-inch jellyroll pan.
  • Spread evenly with preserves.
  • Cover completely with remaining dough (flatten pieces with hands and carefully patch on top of preserve layer).
  • Bake 45 minutes, or until golden brown.
  • Cut into 3x1-inch bars.
  • Can be made ahead.
  • Wrap and freeze up to 1 month.
  • Thaw wrapped at room temperature.

STRAWBERRY-ALMOND PASTE SHORTBREAD BARS



Strawberry-Almond Paste Shortbread Bars image

Rich shortbread is the base for beautiful bars featuring sweet strawberry preserves and a nutty almond streusel.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 32

Number Of Ingredients 8

1 cup butter, softened
3/4 cup granulated sugar
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/4 cup packed almond paste (from 7-oz roll), crumbled (not marzipan)
1/4 cup sliced almonds
1 jar (12 oz) strawberry preserves
1 teaspoon powdered sugar

Steps:

  • Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
  • In large bowl, beat butter and granulated sugar with electric mixer on medium-high speed until well mixed. Beat in flour and salt on medium speed just until blended. Press 3 1/2 cups mixture into pan. Bake about 20 minutes or until top begins to brown.
  • Meanwhile, in same bowl, mix remaining crumb mixture and crumbled almond paste with fork until small clumps form; stir in almonds.
  • Spread preserves evenly over hot base. Crumble almond paste mixture evenly over preserves; press slightly.
  • Bake 25 to 30 minutes or until top and edges are golden brown and preserves are bubbly. Using foil handles, lift bars from pan; remove foil from sides of bars. Cool completely on cooling rack before cutting. Sprinkle powdered sugar on top. Cut into 8 rows by 4 rows. Cut each square in half diagonally.

Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 65 mg, Sugar 11 g, TransFat 0 g

ALMOND SHORTBREAD



Almond Shortbread image

Make and share this Almond Shortbread recipe from Food.com.

Provided by chia2160

Categories     Bar Cookie

Time 33m

Yield 16 cookies

Number Of Ingredients 7

1/2 cup butter, softened
1/4 cup sugar
1/2 teaspoon almond extract
1 pinch salt
1 cup flour, plus
2 tablespoons flour
1/2 cup sliced almonds

Steps:

  • Preheat oven to 350°F.
  • With mixer beat butter and sugar until creamy.
  • Beat in almond extract and salt.
  • Mix in flour and blend into a soft dough by hand.
  • Press dough into an ungreased 8x8" pan, top with almonds, pressing into dough bake 25-30 minutes until golden brown around edges.
  • Use a dull knife to cut into squares while still warm when cool use a spatula to transfer slices to a rack to completely cool.

Nutrition Facts : Calories 111.9, Fat 7.3, SaturatedFat 3.8, Cholesterol 15.2, Sodium 60.6, Carbohydrate 10.5, Fiber 0.6, Sugar 3.3, Protein 1.6

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