Bee Sting (Bienenstich) Bars

Submitted by LaJuneBug

"From Sunset "Cookies" (1985). I have made formatting modifications from the original recipe for clarity but all the steps and ingredients are the same as the cookbook. This is a bar version of the German Bienenstich cakes."

 

• Ready In: 55mins
• Ingredients: 11
• Yields: 36 cookies
• Serves: 18

ingredients

• Almond Syrup

• 1⁄2 cup butter or 1/2 cup margarine
• 1⁄4 cup sugar
• 2 tablespoons honey
• 2 tablespoons milk
• 1 cup almonds, chopped (slivered will also work)
• 1 teaspoon almond extract

• Dough

• 1⁄2 cup butter or 1/2 cup margarine, firm
• 1⁄2 cup sugar
• 1 3⁄4 cups all-purpose flour
• 1⁄4 teaspoon salt
• 1 egg

directions

1. Preheat oven to 350°F.
2. ALMOND SYRUP: In a small pan, combine all ingredients over medium-high heat. Stir until mixture reaches a rolling boil. Remove pan from heat.
3. DOUGH: In a mixing bowl, stir together dry ingredients (flour,sugar, baking powder, and salt).
4. 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.
5. Press dough evenly over bottom of an ungreased 10x15-inch rimmed baking pan. Pour almond syrup over dough, spreading evenly.
6. Bake in a 350°F oven for 20 to 25 minutes or until topping is deep golden. Let cool in pan on a rack.
7. 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.