What can I saw about almond-flavored baked goods, except that I love them? I thought everyone’s vintage-inspired cookie plate should have at least one almond treat on it, and if you love almond these bars are totally it.
This recipe is from (once again) the March 1973 issue of Mail Box News. Have I mentioned how much I love that publication? Only about a thousand times.
- 1 cup butter
- 1 cup sugar
- 1 egg
- 2 cups all purpose flour
- ¾ cup almond paste
- 2 eggs
- ½ cup sugar
- 1 tsp almond extract
- 2 Tsp butter
- ¾ cup chopped almonds
- Cream 1 cup butter and 1 cup sugar until light. Add egg and blend well.
- Blend in flour and spread in 13×9 pan.
- Combine almond paste, 2 eggs, ½ cup sugar, almond extract and 2 T butter.
- Spread on top of the dough in pan and sprinkle with chopped almonds.
- Bake in 325 degree oven for 25 to 30 mins, or until done.
Scarf it down, Tom!
“Just pretty good?”
“Yeah. They are soft. Almost too soft.”
The Verdict: Good, but soft.
From The Testing Notes:
Moist bars with a good almond flavor. Tom didn’t especially enjoy the texture, but I have had a few neighbors who received the cookies tell me that the almond bars were their favorite, so it must be just a taste preference thing. I personally loved them, but I love thick, sweet almond fillings. These were excellent with coffee and stored very well without losing much of their moistness.