Almond Bars -- Final!

Submitted by Steve_G

"A clone of an almond bar that's sold at a local bakery. Chocolate and almonds -- very nice"

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 16 bars
• Serves: 16

ingredients

• 1⁄2 cup granulated sugar (200 gms)
• 1 pinch salt
• 1⁄2 cup butter, softened (112 gms)
• 1 cup almond paste, softened (230 gms)
• 1 large egg
• 2 teaspoons almond extract
• 1⁄2 cup toasted sliced almonds (50 gms)
• 1 1⁄4 cups all-purpose flour (180 gms)
• 4 ounces milk chocolate, chopped fine
• 1 tablespoon shortening

directions

1. Preheat oven to 375°.
2. Toast almonds for 7-12 minutes, until just fragrant and lightly browned.
3. Line an 8x8 pan with foil, leave enough extra to lift the finish bars from the pan.
4. Grease foil-lined pan.
5. Cream sugar, salt and butter until light and fluffy, 3 minutes or so.
6. Add almond paste and continue to cream another 2-3 minutes.
7. Add extract and egg, beat to combine, maybe 30 seconds.
8. Add flour and almonds, mix until just combined, (do not overmix).
9. Press into pan, bake for 22-27 minutes until top just starts to brown.
10. Allow to cool in the pan, when bars are cool chop and melt milk chocolate with the vegetable shortening, pour over cooled bars.
11. When chocolate is set, lift bars from pan with foil-liner and cut into 16 squares.

Reviews

[skat5762]

I am duly impressed, and absolutely must give this recipe the full five star salute. A close, family friend was finally getting bat mitzvahed. I immediately harkened upon almonds, and this recipe. It worked perfectly. I used a pyrex dish, but, as instructed by the recipe, used tin foil. I don't think this was necessary, had I merely buttered the dish, and gone on with it. When I pulled the pan at about 35 minutes, the top was quite browned: I thought it done. In fact, the interior was still far too liquidy. I pulled the bars out with the tin foil, so they would cool a bit faster, and everything split apart. A closer inspection revealed that the interior of the product was still pure liquid, a bit too underdone for even my tastes. I placed them back in the oven for about 20 minutes before they finished cooking, perhaps a slight underdoneness revealed with a prick of a skewer. When these were placed back in the oven, I covered them with tinfoil to prevent further browning. The rest of the recipe was continued as instructed, and left to cool. These were thoroughly enjoyed by all- full of complexity, almonds, and a touch of chocolate to round everything out. I didn't have to come back the following day for an empty pan, it returned with me tonight. This is a fantastic, if only slightly expens-y dessert. But worth it. Share it with those you love. Fantastic, Steve, I really can't thank you enough. Perhaps this long=winded missive gives you a glimpse into my mind. Just wonderful little gems, and I hope more people give them a try. :)

 

[KWB5015]

I enjoyed these almond bars quite well. I used 250 grams marzipan in place of the almond paste and didn't experience any of the liquidy center as experienced by the other reviewer. I opted to use two 70% bittersweet chocolate bars and didn't melt it with the shortening, just put on top of the hot almond layer and smeared it around with a spatula. A very good and subtle bar. update: made 'em again! Yum!

 

[Grammiesangel]

Started my Christmas baking today. I found this recipe and decided to add it to my baking as I alove anything with almond paste. Followed the recipe exactly and it came out wonderful! Thanks!