Prep 10 mins
Cook 25 mins
This recipe I got from a friend 30 years ago. It's hard to believe it calls for a full bottle of almond to be used, but it does and is fantastic. Very moist and needs no frosting.
- 1⁄2 cup butter, melted
- 1 1⁄4 cups flour
- 1 cup sugar
- 1 egg
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 (1 ounce) bottle almond extract
- Preheat oven to 325 degrees.
- Mix all together.
- Pour into an 8x8 baking pan for 25 minutes.
If I could give 10 stars, it deserves it. I followed Julie B's Hive review and made in mini cupcakes. I baked mine for 20 minutes. I only had 1/2 bottle of almond extract but it was still almondy! Hubby took them to work and they want the recipe. That rarely happens -- they just munch and enjoy. But the girls definitely want this recipe. You know I'll pass it along and let them know where I got it! Thanks for a great winner!!! Made for Holiday Tag 2009.
Oh me, oh my, oh me, oh my! These are worth the full bottle of almond extract. First you smell the enticing aroma of almonds, then you bite into that crunchy little crust and finally your taste buds are assailed with a moist, tender inside that just screams "delicious!" I departed from the recipe only in the sense that I did not make bars but 27 mini cupcakes that took about 18 minutes to bake. I just may eat the 27 before the family gets home this evening! Made for Photo Swap and will do these again, more than once I'm sure.