Frosted Almond Squares Recipes

ALMOND BARS

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.

FROSTED ALMOND BARS

Steps:

• Mix the 2 sticks of butter, 2 cups of flour, and 1/2 cup of sugar.
• Pat in a 9 by 13 pan. Bake at 350 degrees for 15 minutes.
• Beat the cream cheese, 2 eggs, 1/2 cup sugar, and 1 t. almond extract until creamy.
• Pour over crust.
• Bake at 350 degrees for 15 minutes.
• Cool.
• Mix together 3 cups powdered sugar, 1 stick of butter, 3 T. milk, and 1-2 t. almond extract.
• Beat with mixer.
• Spread over bars.

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.).

ALMOND BARS RECIPE

Steps:

• First Layer: 1. Preheat oven to 350*F 2. Line a 9x13 casserole dish with parchment paper or non-stick foil. 3. Mix butter, flour and powdered sugar together with a hand mixer. 4, Gently press mixture into the prepared pan and bake for 15 minutes. Second Layer: 1. Once the hot crust comes out of the oven, sprinkle sliced almonds over the top. Set aside. 2. Wipe off beaters and bowl with a paper towel and reuse. 3. In the same bowl add cream cheese and eggs. Mix well. 4. Add sugar and almond extract. Mix well. 5. Pour cream cheese mixture over the crust and almonds and gently spread out. 6. Bake for an additional 15 minutes. Third Layer (Frosting): 1. Once the crust comes out of the oven, turn the oven off and let the crust cool completely. 2. Once completely cool, make the third layer. 3. Clean out the bowl and use again for frosting. 4. Blend butter and powdered sugar ½ cup at a time, until completely blended. 5. Add milk and extract and mix again. 6. Spread almond frosting over the cooled bars. 7, Top lightly with more slivered almonds if desired. 8, Cut into 1 ½ inch bars to serve.

CREAMY ALMOND BARS

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!

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.