Almond Bars – The 10 Days of Vintage Christmas Cookies

Posted on Dec 17 2012 - 6:42am by RetroRuth

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.

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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.

Almond Bars
 
“Delightfully rich!”
Ingredients
  • 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
Instructions
  1. Cream 1 cup butter and 1 cup sugar until light. Add egg and blend well.
  2. Blend in flour and spread in 13×9 pan.
  3. Combine almond paste, 2 eggs, ½ cup sugar, almond extract and 2 T butter.
  4. Spread on top of the dough in pan and sprinkle with chopped almonds.
  5. Bake in 325 degree oven for 25 to 30 mins, or until done.

 

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Scarf it down, Tom!

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“Pretty good.”

“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.

4 Comments so far. Feel free to join this conversation.

  1. Tipsykit January 12, 2014 at 8:21 pm - Reply

    I made these for my sister today, and she said they were the best thing she had ever put in her mouth. Ever. (We both LOVE almond paste.)

    • RetroRuth January 12, 2014 at 8:51 pm - Reply

      Good!! I really liked these, so am glad you gave them a try and liked them!

  2. Seamus January 20, 2014 at 10:14 pm - Reply

    These are really addictive. The first time I made them, I thought they were really greasy so I cut the butter down to 1 stick, and cut off 2 spoons of that to put on top. They came out practically the same but without the excess oiliness!

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