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Prep Time: 30 Minutes Cook Time: 36 Minutes |
Ready In: 66 Minutes Servings: 36 |
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They say, This delicious bar has two layers. The top layer is a rich, sticky-sweet almond topping that has the texture of pecan pie. It sits upon a contrasting almond shortbread crust. It is delightfully indulgent. Ingredients:
2 cups sliced almonds |
7 ounces almond paste, grated |
1/2 cup sugar |
12 tablespoons unsalted butter, softened |
2 cups flour |
1/4 teaspoon salt |
1 1/2 cups brown sugar, firmly packed |
4 eggs |
1/2 teaspoon vanilla |
Directions:
1. Preheat oven to 350 degrees. Grease and flour a 9x13 baking pan.
2. Place almonds in an ungreased skillet over high heat. Shake continuously until lightly toasted. Pour almonds onto a plate to cool.
3. Add almond paste and sugar to mixing bowl. Beat on low until the texture of sand. Add butter and mix until very smooth.
4. Whisk flour and salt together. Add flour to almond mixture and mix until combined. Press dough evenly into pan. Bake for 16-18 minutes or until crust is light golden.
5. Meanwhile, add brown sugar, eggs and vanilla to bowl. Beat until well mixed. Stir in cooled almonds and spread over cooked crust.
6. Bake an additional 16-18 minutes or until topping is set. Cool completely on wire rack. Cut into bar size of choice.
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