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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A clone of an almond bar that's sold at a local bakery. Chocolate and almonds - very nice Ingredients:
1/2 cup granulated sugar (200 gms) |
1 pinch salt |
1/2 cup butter, softened (112 gms) |
1 cup almond paste, softened (230 gms) |
1 large egg |
2 teaspoons almond extract |
1/2 cup toasted sliced almonds (50 gms) |
1 1/4 cups all-purpose flour (180 gms) |
4 ounces milk chocolate, chopped fine |
1 tablespoon shortening |
Directions:
1. Preheat oven to 375°.
2. Toast almonds for 7-12 minutes, until just fragrant and lightly browned.
3. Line an 8x8 pan with foil, leave enough extra to lift the finish bars from the pan.
4. Grease foil-lined pan.
5. Cream sugar, salt and butter until light and fluffy, 3 minutes or so.
6. Add almond paste and continue to cream another 2-3 minutes.
7. Add extract and egg, beat to combine, maybe 30 seconds.
8. Add flour and almonds, mix until just combined, (do not overmix).
9. Press into pan, bake for 22-27 minutes until top just starts to brown.
10. Allow to cool in the pan, when bars are cool chop and melt milk chocolate with the vegetable shortening, pour over cooled bars.
11. When chocolate is set, lift bars from pan with foil-liner and cut into 16 squares.
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