Almond Shortbread Bars




Ingredients 
  • 1 cup or 227 grams butter at room temperature
  • 3/4 cup or 166 grams granulated sugar
  • 1/2 cup or 128 grams almond paste at room temperature
  • 1 large egg at room temperature
  • 1 tsp almond extract
  • 2 cups or 295 grams all purpose flour

glaze
  • 1/2 cup or 114 grams unsalted butter
  • 1/4 cup or 60 grams heavy cream
  • 2 and 1/2 to 3 cups or 300 to 375 grams confectioner's sugar sifted
  • 1 tsp almond extract 
  • 1/2 cup or 55 grams sliced almonds

Instructions
  1. Preheat oven to 350F Lightly butter and flour a 9x13 baking pan.
  2. Cream the butter and sugar together until light and fluffy, about 3 to 4 minutes, scraping down the sides of the bowl as necessary.
  3. Add the egg, almond paste, and extract, and beat until well combined. Make sure to smooth out any lumps of almond paste. 
  4. Add the flour and gently mix until just blended and no dry flour remains. Don't over mix.
  5. Spread the dough out evenly in the baking pan with an offset spatula. It will take a minute or two to get it spread and level. I like to drop chunks of the batter all over the bottom of the pan before I start to try to spread it out.
  6. Bake for 25 to 30 minutes, just until set and starting to turn golden along the edges of the pan. Don't over bake, as you want your shortbread to be tender. Check the pan on the early side.
  7. Cool on a rack for 10 minutes before glazing.
  8. To make the glaze, heat the butter and cream in a medium saucepan until the butter melts. Stir in the sugar and extract, and whisk until the glaze is smooth. If it seems too thin, add a bit more sugar, and if it seems too thick, add a touch more cream. Stir in the sliced almonds and pour over the warm shortbread. Ease the glaze to all the edges with an offset spatula, working quickly.
  9. Let the pan cool before slicing.







Read Full Recipe >>>> Click Here

Komentar

Posting Komentar

Postingan populer dari blog ini

Homemade Chocolate Peanut Butter Eggs

Gambar
Ingredients 1 cup creamy peanut butter ¼ cup butter-melted 2 Tablespoons brown sugar 2 teaspoons vanilla Dash of salt 2 cups powdered sugar about 10-12 oz. chocolate or chocolate chips (I used half semi sweet baking chocolate and half milk chocolate) Instructions Line 8 x 8 inch dish with parchment paper, leaving the paper overhang the sides so you can easily lift it later. Stir together peanut butter, melted butter, brown sugar, vanilla and a dash of salt, just to combine. Gradually mix in powdered sugar. Press the mixture into prepared dish. Smooth the top with spatula or simply press it with your palms to flatten into about ½ inch thick layer. Place it in the freezer until firm enough for cutting. Line a tray with parchment paper, set aside. Using egg shaped cookie cutter cut out the eggs and place them on the tray. Place them in the freezer for 45-60 minutes. Melt the chocolate and line another tray with parchment paper. Using a fork, d...
Baca selengkapnya

OREO BALLS RECIPE

Gambar
INGREDIENTS  36 OREO cookies (1 package) 8 ounces cream cheese (softened) 8 ounces baking chocolate (I prefer melting wafers) INSTRUCTIONS Line a baking sheet with parchment paper. Then crush the oreos (with filling) in a blender or food processor. Mix together the oreo crumbs and cream cheese with a hand mixer. If it isn't coming together, get your hands in there and mix it up. Use a small cookie scoop to scoop out the dough. Then roll into a ball with your hands and place onto the pan. Freeze for 10-15 minutes or until slightly firm. You don't want them too cold. Melt the chocolate and stir until smooth. Then use a fork to dip the oreo balls into the chocolate. Tap on the edge of the bowl to get the smooth finish. Use a toothpick to help slide the ball onto the pan. Allow to harden.  Store in the refrigerator until ready to serve. Read Full Recipe >>>> Click Here
Baca selengkapnya

STRAWBERRY DELIGHT NO BAKE DESSERT

Gambar
Ingredients Strawberry Topping: 2 1/2 tablespoons corn starch 1/4 cup water 3/4 cup pure cane sugar 1 cup strawberry purée 6 cups sliced strawberries Dream Whip Filling: 16 ounces cream cheese 2 envelopes Dream Whip 1 cup whole milk 1 teaspoon vanilla extract 2 cups powdered sugar Pie Crust: 1 no roll pecan crust Instructions Have the pecan crust baked, cooled, and ready to go. Whisk the corn starch and water together in a small glass measuring cup. Add the corn starch mixture together with the sugar in a medium to large saucepan. Mix in the strawberry purée. Bring the mixture to a boil on low to medium heat, constantly stirring with a spatula to avoid scorching. Once the mixture boils, cook it for 3 to 5 more minutes, or until it thickens and turns a deep red. Remove the strawberry sauce from the heat, and allow it to cool.* Meanwhile, using a mixer, beat the cream cheese well. In a separate mixer bowl, whis...
Baca selengkapnya