Prep 15 mins
Cook 25 mins
A clone of an almond bar that's sold at a local bakery. Chocolate and almonds -- very nice
- 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
- Preheat oven to 375°.
- Toast almonds for 7-12 minutes, until just fragrant and lightly browned.
- Line an 8x8 pan with foil, leave enough extra to lift the finish bars from the pan.
- Grease foil-lined pan.
- Cream sugar, salt and butter until light and fluffy, 3 minutes or so.
- Add almond paste and continue to cream another 2-3 minutes.
- Add extract and egg, beat to combine, maybe 30 seconds.
- Add flour and almonds, mix until just combined, (do not overmix).
- Press into pan, bake for 22-27 minutes until top just starts to brown.
- Allow to cool in the pan, when bars are cool chop and melt milk chocolate with the vegetable shortening, pour over cooled bars.
- When chocolate is set, lift bars from pan with foil-liner and cut into 16 squares.
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. :)
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!
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!