Diamond Bars Recipes

DIAMOND ALMOND BARS

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg yolk and extract. Gradually add flour to creamed mixture and mix well., Press into a greased 15x10x1-in. baking pan. Beat egg white until foamy; brush over dough. Top with almonds. Combine cinnamon and remaining sugar; sprinkle over the top. , Bake at 350° for 25-30 minutes or until lightly browned (do not overbake). Cool on a wire rack for 10 minutes. Cut into diamond-shaped bars. Cool completely.

SCANDINAVIAN ALMOND BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, cream butter and sugar. Add egg and almond extract; mix until fluffy. Stir in flour, baking powder and salt; mix well.
• Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds.
• Bake in preheated oven 12 to 15 minutes or until edges are slightly browned. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. When cool, drizzle with almond icing.
• Almond icing: In a small bowl, stir together powdered sugar, almond extract, and milk until smooth. Drizzle over the cookies.

ELEGANT ALMOND BARS

Steps:

• Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread in ungreased 13x9-inch pan. Bake 15 to 18 minutes or until light golden brown.
• Meanwhile, in large bowl, beat almond paste, sugar and 1/4 cup melted butter with electric mixer on low speed until blended. Add 2 eggs; beat until well blended (mixture may be slightly lumpy).
• Spread almond paste mixture over partially baked base. Sprinkle with 1/2 cup almonds. Bake 15 to 20 minutes longer or until filling is set (filling will puff up during baking). Cool completely, about 1 hour.
• In 1-quart heavy saucepan, melt white chocolate and shortening over low heat, stirring constantly, until smooth. Pour and spread over cooled bars. Sprinkle with 1/4 cup almonds. Let stand about 30 minutes or until topping is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.

ALMOND BARS

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.).

DIAMOND BARS

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg yolks. Gradually add flour until blended., Spread into a greased 15x10x1-in. baking pan. Bake at 325° for 20-25 minutes or until golden brown., Sprinkle with chocolate chips. Bake 1 minute longer or until chips are melted. Spread chocolate over crust. Sprinkle with walnuts and coconut. Cool on a wire rack. Cut into diamond shapes.

ALMOND BARS

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.

DIAMOND BARS

Steps:

• In a mixing bowl, cream the butter and brown sugar. Add egg yolks; beat well. Stir in flour and mix well. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325 degrees F for 20-25 minutes or until golden brown. Sprinkle with chocolate chips. Return to the oven until chips are melted, about 1 minute. Spread chocolate with an icing knife. Sprinkle with walnuts and coconut. Cool on a wire rack. Cut into diamond shapes.

EASY ALMOND BARS

Steps:

• Preheat oven to 350°F.
• Line a 9x13" pan with foil and grease with butter.
• Blend together the flour, sugar, margarine, eggs, baking powder, almond extract and salt.
• Pour into pan, and spread evenly.
• Sprinkle with almonds and remaining tbsp of sugar.
• Bake for 30-35 minutes, until golden.