Dutch Almond Bars Recipes

DUTCH ALMOND BARS - BOTERKOEK

Steps:

• In large bowl, or bowl in stand mixer, cream butter and sugar together until light and fluffy.
• Add almond extract. Stir just to mix.
• In small bowl, beat one of the eggs.
• p id="instruction-step-4">4. Blend egg into butter mixture. Beat for 30 seconds.
• id="instruction-step-5">5. In a separate medium-sized mixing bowl, combine flour and baking powder.
• id="instruction-step-6">6. Gradually add flour mixture to butter/sugar mixture.
• d="instruction-step-7">7. Mix by hand or with wooden spoon until smooth. (easier to mix by hand)
• d="instruction-step-8">8. Press dough into a greased 8-inch square baking pan. TOPPING
• d="instruction-step-9">1. In small mixing bowl, beat egg with milk until well mixed.
• ="instruction-step-10">2. Using pastry brush, brush over dough.
• "instruction-step-11">3. Sprinkle almonds over top.
• instruction-step-12">4. Bake in 350F oven for 25 minutes or until golden brown. (edges should be just starting to brown)

DUTCH ALMOND BARS RECIPE

Steps:

• ● Preheat oven to 350° ● Spray a 15"x10"x1" baking pan with non-stick spray (or lightly grease). ● In a large mixing bowl, combine ½ cup sugar, butter, almond extract and egg yolk; beat until well combined. ● Add the flour and cinnamon; mix well. ● Press the crust mixture into the bottom of your greased pan, making sure the entire bottom is fully covered. Tip: dust your hand lightly with flour to prevent stinking to the dough. Start pressing lightly with your finger-tips, then uses the meaty-part of your palm to distribute the dough evenly. ● In a small bowl, combine the water and the egg white; beat until frothy. ● Brush the egg white mixture over the dough in the pan. ● Sprinkle the sliced almonds evenly over the egg white covered dough, top with remaining ½ cup of sugar. ● Bake at 350° for 20-23 minutes, or until lightly golden brown. ● Immediately cut the Dutch Almond Bars into 3"x2" bars, do not remove them from the pan. ● Allow the cut bars to cool in the pan for 1 hour, or until completely cool.

DUTCH ALMOND COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs and extract. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness; cut with a floured 2-in. round cookie cutter. Place half of the circles 2 in. apart on ungreased baking sheets. Crumble 1/2 teaspoon almond paste over each; top with remaining circles. Pinch edges to seal., Cut a small slit in top of each cookie. Brush with egg white. Press an almond in each slit. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

HOLIDAY ALMOND BARS

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.

THE BEST ALMOND PASTE BARS

Steps:

• Preheat oven to 350°F.
• Beat together butter, flour, oil, first cup of sugar, baking powder, and first round of eggs until smooth and set aside.
• Beat together the almond paste, second cup of sugar, second round of eggs and almond flavoring until smooth.
• Combine both mixtures.
• Grease a 9x13" pan (Pam is fine), and evenly pour in mixture.
• Bake for 30 to 45 minutes until toothpick comes out clean.
• Enjoy!

DUTCH LETTER BARS

Steps:

• In a large mixing bowl, cream margarine, butter and eggs.
• Beat in almond paste.
• Add sugar and flour; mix well.
• Spread into a greased 13" x 9" x 2" baking pan.
• Sprinkle the top with a small amount of sugar and the almonds.
• Bake at 350 for 30-35 minutes or until the top is browned. Cool before cutting. Makes 3 dozen.