Bee Sting (Bienenstich) Bars
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
36 cookies
- Serves:
- 18
ingredients
directions
- Preheat oven to 350°F.
- ALMOND SYRUP: In a small pan, combine all ingredients over medium-high heat. Stir until mixture reaches a rolling boil. Remove pan from heat.
- DOUGH: In a mixing bowl, stir together dry ingredients (flour,sugar, baking powder, and salt).
- Cut butter into pieces and, with a pastry blender or 2 knives, cut into flour mixture until mixture is very crumbly and no large particles remain. Add egg and mix with a fork until dough holds together.
- Press dough evenly over bottom of an ungreased 10x15-inch rimmed baking pan. Pour almond syrup over dough, spreading evenly.
- Bake in a 350°F oven for 20 to 25 minutes or until topping is deep golden. Let cool in pan on a rack.
- Cut into 2-inch squares; for smaller cookies, cut each square diagonally into 2 triangles. (Note: yield is based on number of cookies, not triangles.) Store airtight.
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