Prep 15 mins
Cook 12 mins
This has become a family favorite every year! If I don't make it my whole family teases me. I am sure that your family will love it too!
- 414.03 ml all-purpose flour
- 1.23 ml salt
- 9.85 ml baking powder
- 118.29 ml margarine or 118.29 ml butter
- 236.59 ml sugar
- 1 large egg
- 2.46 ml almond extract
- 118.29 ml sliced almonds
- 236.59 ml icing sugar
- 1.23 ml almond extract
- 14.78-19.71 ml milk
- Preheat oven to 325°.
- Stir together flour, baking powder and salt.
- In a large bowl beat margarine or butter till softened.
- Add sugar and beat till fluffy.
- Add egg and the 1/2 teaspoon of almond extract and beat well.
- Add the flour mixture and beat till well mixed.
- Divide the dough into fourths, form each portion into a 12 inch roll.
- Place 2 of the rolls 4 to 5-inches apart on an ungreased cookie sheet.
- Flatten each roll till it is about 3 inches wide.
- Repeat with the remaining rolls.
- Brush each flattened roll with milk and sprinkle about 2 tablespoons of almonds each.
- Bake in a 325° oven for 12-14 minutes or till edges are lightly brown.
- While still warm, cut crosswise on the diagonal into 1 inch strips.
- Cool completely on a wire rack.
- Stir together the powdered sugar, the almond extract and enough of the 3-4 teaspoons of milk to make a drizzling consistency.
- Drizzle over the cool bars.
YUM! I was looking for a unique cookie to take to a cookie exchange and this was a great fit. I found the dough a bit sticky and difficult to shape but once I refrigerated them for a 1/2 hour and perfected my method it worked out great. Make sure you space them out a bit because they do expand. I also waited a few minutes before cutting as I found the cookies too hot right out of the oven. The glaze makes them look and taste even better but they are yummy without it too. Thank you Katra!
Me again. I just had to try this again, but I did two variations. I put chocolate chips on top of one batch. Didn't impress me, but some liked it. For the other, I used lemon extract with almonds on top. After baking, I added minced candied lemon (#116131)and lemon drizzle. Lighter tasting cookie for another set of taste buds.
Outstanding. Super easy, beautiful and beyond yummy. Can't wait to try with coffee! Very almond-y and very much like Dutch Almond Bars I tried in Orange City, IA (a Dutch town!). Thanks for posting, will be making this a regular. ;]