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Share your recipes March 2014

Guest Recipe

Wicked Scandinavian Almond Bars (modified)

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From: Kenn Triedel

            Seaside Park, New Jersey

I'm not sure where I got this, but it is dynamite.
Makes approximately 48.

1 ¾ cups all purpose flour

2 tsp baking powder

½ cup butter or olive oil (use slightly less if olive oil)

¾ cup sugar

1 egg

½ tsp almond extract

1 cup sliced almonds

1 can almond paste

Milk

Almond icing (see below)

 

In a mixer/blender, mix oil (butter), sugar and almond oil and beat well till fluffy. Add the egg and beat some more.

Mix flour and baking powder in a separate bowl. Add flour mixture a bit at a time to liquid and beat till well mixed.

Divide dough into fourths. One at a time using waxed paper, roll and form each into approximately a 3-inch by 12-inch flat sheet using a rolling pin. Place on an ungreased cookie sheet. Repeat with the remaining rolls. Keep them separated by about 2 inches.

Turn on oven and preheat to 325º F.

Divide almond paste in 4 parts. As above, roll each section separately in waxed paper till they are slightly smaller then the dough and lay them on top of dough.

Brush flattened rolls with milk and sprinkle with the slivered almonds and push them into the paste. Bake at 325º F. for 12 to 14 minutes or until the edges are slightly brown.

IMPORTANT, while cookies are still warm, cut them crosswise at a diagonal into 1-inch strips. Allow them to cool to room temperature then drizzle with the almond icing.

Almond Icing: stir together 1 cup powdered sugar, ¼ tsp almond extract and enough milk to make icing of a drizzling consistency.