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A hub for all things to do with design, furniture painting, photography, style, event planning [and some foodie bits for good measure].  

Simple Recipe: Almond Bars

I'd been meaning to share this recipe for a while now, and I'm finally getting around to it! Anytime I'm going to book club night [yes there's a group of us who read, discuss a book [suuure we do...] and drink wine together monthly.

My friend's mom joined in on last month's meeting and she loved these almond bars. These were unbelievably easy to throw together, and if you like almonds at all, you'll adore these. They're rich [so I won't be making these too often] and have the velvety consistency of marzipan, but man are they addictive.  

Simple Almond Bars

Ingredients:

  • 3/4 cup [12 tablespoons]  softened unsalted butter [I use Kerrygold Grass Fed Butter, and I definitely notice a difference with better quality butter like this]
  • 2/3 cup sugar [reserve a couple tablespoons for the final step]
  • 1 egg, separated and whites whisked
  • 2 cups all purpose flour
  • 4oz almond paste [that's about half a stick of almond paste which you can find at most groceries in the baking section]
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/3 cup slivered or sliced almonds [I used slivered because that's what I had on hand]

Directions:

  • Preheat oven to 350F
  • Cream together butter, sugar and egg yolk [this is MUCH easier with a mixer, but I did this with a wooden spoon and it didn't take me all that long to do!]
  • Add in the almond paste and extracts until well combined
  • Slowly incorporate the flour in a few batches until combined
  • Spread mixture into a greased 9x13 pan [for more of a crunchy cookie-like consistency, you can also spread this out in a thin jelly roll pan, but the cooking time will be a good 5-10 minutes less, depending on your oven]
  • Brush the top with egg white and sprinkle with remaining sugar and almonds [press the almonds in so they stick!]
  • Bake for 30-35 minutes until edges are golden brown
  • Allow it to cool completely and cut in to small squares [I did little mini 1" squares, but you can make them as big as you'd like!]