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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 1 |
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the servings depend on the size you cut the bars... the recipe has this comment...These moist, chewy cookies have an intense almond flavor. Barbara Bruno of New Portland, Maine, enjoys hers with a glass of chilled Champagne. Read more . now that is the way to enjoy cookies !!! the recipe, comment and photo are courtesy of Gourmet | December 2004. Ingredients:
1/2 cup packed canned almond paste* (about 5 oz; not marzipan), coarsely crumbled |
1/2 teaspoon salt |
3/4 cup sugar |
2 sticks (1 cup) unsalted butter, softened |
1 large egg, separated |
1 teaspoon almond extract |
1 1/4 cups all-purpose flour |
1/2 cup sliced almonds (about 1 1/2 oz) |
Directions:
1. Pulse almond paste in a food processor until broken up into small bits, then add salt and 1/4 cup sugar and continue to pulse until finely ground, about 1 minute.
2. Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch square baking pan, then line with foil, leaving a 2-inch overhang on 2 opposite sides, and butter foil.
3. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld. Add almond mixture, egg yolk, and almond extract and beat until combined well, about 2 minutes. Reduce speed to low, then add flour and mix until combined. Spread batter evenly in pan with an offset spatula. Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with almonds.
4. Bake until top is golden, 35 to 40 minutes. Cool completely in pan on a rack, about 1 hour. Transfer with foil to a cutting board, then discard foil. Cut into squares or rounds
5. ..................................................................................................................
6. Cooks' note: Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 4 days.
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