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 13x9 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.

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