Oatmeal Almond Wedges
Ingredients
- 1-7oz box Odense Almond Paste (grated using large hole side of a box grater)
- 2 sticks unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 1 1/2 cups flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/4 cups quick cooking oatmeal
- Optional: melted chocolate for icing
These wedges are a tasty cross between shortbread and an oatmeal cookie. The addition of Almond Paste and oats gives them a slightly chewy texture. They make a great dessert or hostess gift.
Time
25 minutes to assemble
30-35 minutes to bake
Total time: 60 minutes
30-35 minutes to bake
Total time: 60 minutes
Yield
24 pieces
Directions
- Preheat oven to 300°F. Grease two 9-inch cake pans.
- Add Almond Paste (grated using large hole side of a box grater), butter, granulated and brown sugar to a mixing bowl. Beat on low until combined. Beat on high for 5 minutes or until light and fluffy.
- Sift flour, salt and baking powder into almond mixture. Add oatmeal and mix until just incorporated. Divide dough in half, about 2 cups per pan. Using a spatula, evenly press dough into pans.
- Smooth tops with bottom of metal measuring cup, wrapped in a plastic baggie to prevent sticking.
- Bake 30-35 minutes or until golden on tops. Place pans on metal racks and cool 20 minutes.
- While still warm, carefully run a thin knife around inside edge of pans. Invert pans onto cutting board and bang top to release. Cut each round into 12 equal pieces. Cool completely and store wedges in tins between wax paper, or in an airtight container.
- Option: Drizzle with melted chocolate for a pretty presentation.