Almond Bars
Ingredients
- ½ cup canned almond paste (coarsely crumbled)
- ½ tsp salt
- ¾ cup sugar (divided)
- 1 cup unsalted butter (softented)
- 1 egg
- 1 tsp almond extract
- 1 ¼ cups all-purpose flour
- ½ cup slided almonds (approx. 1 1/2 ounces)
Instructions
- Pulse almond paste in a food processor until broken up into small bits, then add salt and 1/4 cup sugar and continue to pulse until finely ground, about 1 minute.
- Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch square baking pan, then line with foil, leaving a 2-inch overhang on 2 opposite sides, and butter foil.
- Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld.
- Add almond mixture, egg yolk, and almond extract and beat until combined well, about 2 minutes.
- Reduce speed to low, then add flour and mix until combined.
- Spread batter evenly in the pan with an offset spatula.
- Lightly beat egg white in a small bowl, then brush some of it over the batter and sprinkle evenly with almonds.
- Bake until top is golden, 35 to 40 minutes. Cool completely in the pan on a rack, for about 1 hour. Transfer with foil to a cutting board, then discard foil. Cut into squares or rounds.
Note: Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature for 4 days. They WILL go stale faster than other Christmas cookies!