Almond Shortbread Bars
Yield
servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
butter
softened |
|
| 1 | each |
eggs
separated |
|
| ¼ | teaspoon |
almond extract
|
*
|
| 1 | tablespoon |
water
|
|
| ½ | cup |
almonds
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
butter
softened |
|
| 1 | each |
eggs
separated |
|
| 1.3 | ml |
almond extract
|
*
|
| 15 | ml |
water
|
|
| 118 | ml |
almonds
chopped |
*
|
Directions
Heat oven to 350℉ (180℃).
In large mixer bowl, combine flour, sugar, butter, egg yolk and almond extract.
Beat at low speed, scraping bowl often, until particles are fine, 2 to 3 minutes.
Press on bottom of greased 15x10x1-inch jelly-roll pan.
In small bowl, beat egg white and water until frothy; brush on dough.
Sprinkle nuts over top.
Bake for 15 to 20 minutes, or until very lightly browned.
Cool completely. Cut into bars.
Makes about 2 ½ dozen bars.
