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Tuesday, December 27, 2016

Norwegian Almond Bars...

Oh my, these are so good. One of my favorite cookies from childhood. A little labor intensive but so worth the work... Praises will be sung! I made a double batch and not a crumb is left!

Norwegian Almond Bars
  The CattleQueen

Ingredients:

1 3/4 cups of flour
2 teaspoons baking powder
1/4 teaspoon salt, not leveled
1 cup softened butter, (2 sticks)
1 cup of sugar
2 eggs
1/4 teaspoon almond extract
2 tablespoons whipping cream (or milk)
1/2 cup of sliced almonds

Icing Ingredients:

1 cup of powdered sugar
1/8 teaspoon almond extract
3-4 tsp of whipping cream or milk

Directions:

In a medium bowl, sift together the flour, baking powder & salt. Sift & set aside.
In larger mixing bowl, beat together yhr ugar and soft butter. Then, beat in the almond extract.
Next beat in the flour mixture. The mixture will be crumbly, but will get better the more you work it. Mix until dough blends together.
Divide the dough into 4 equal portions. Shape each portion into a 12 inch long roll. Place two rolls, 4-5 inches on a baking sheet covered with parchment paper.
Flatten each roll, with a rolling pin or your hand, until they are about 3 inches wide.
Brush the flattened cookie log with milk, sprinkle with almonds and lightly press into the dough.
Bake at 325 degrees for 12-15 minutes ( I baked mine at 13 minutes).
While the baked cookie slab is still warm, but not hot & on the baking sheet,  diagonally cut into 1 inch strips with a pizza cutter. Carefully transfer the cut cookies to a wire cooling rack and drizzle with the icing.
Store in an airtight container, with parchement or wax paper between each layer. The cookies are better the next day, but how can you resist taste testing? ? ?

Notes: This recipe doubles well.

 This is a Christmas treat for us but, any holiday is worth celebrating with these cookies...

 Simple hint: To hold down the parchment paper while you work; Spray a little cooking spray on the baking pan before placing the parchment paper on top. Works perfect to hold your paper down & in place!
 OH MY....amazing cookies!
 These are baked and glazed....
Ready to bake...

Labor intensive, but... OH so worth it!

 photo photo-12_zpsb1f5b574.jpgXO

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