Double Almond Bars
Ingredients
- 2 cups sliced almonds
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1/2 cup sugar
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened
- 2 cups flour
- 1/4 teaspoon salt
- 1 1/2 cups light brown sugar, firmly packed
- 4 eggs
- 1/2 teaspoon vanilla extract
This delicious bar has two layers. The top layer is a rich, sticky-sweet almond topping that has the texture of a pecan pie. It sits upon a contrasting almond shortbread crust. It is delightfully indulgent.
Time
25-30 minutes to assemble
32-36 minutes to bake
Total time 57-66 minutes
32-36 minutes to bake
Total time 57-66 minutes
Yield
36 bars
Directions
- Preheat oven to 350°F. Grease and flour a 9 X 13 inch baking pan.
- Place almonds in an ungreased skillet over a high heat. Shake continuously until lightly toasted. Pour almonds onto plate to cool.
- Add Almond Paste (grated using large hole side of a box grater) and sugar to a mixing bowl. Beat on low until the texture of sand. Add butter and mix until very smooth.
- Whisk flour and salt together. Add flour to almond mixture and mix until combined. Press dough evenly into pan. Bake for 16-18 minutes or until crust is light golden.
- Meanwhile, add brown sugar, eggs and extract to bowl. Beat until well mixed. Stir in cooled almonds and spread over cooked crust.
- Bake an additional 16-18 minutes or until topping is set. Cool completely on wire rack. Cut into bar size of choice.