Dutch Almond Bars
Yield
50 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| ½ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | cup |
cake flour
sifted |
|
| 1 | cup |
sugar
|
|
| 1 | cup |
almond paste
or filling |
*
|
| 2 | each |
egg yolks
|
*
|
| ½ | each |
lemon
juice of |
|
| 3 | each |
egg whites
stiffly beaten |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
coconut
flaked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 237 | ml |
cake flour
sifted |
|
| 237 | ml |
sugar
|
|
| 237 | ml |
almond paste
or filling |
*
|
| 2 | each |
egg yolks
|
*
|
| 0.5 | each |
lemon
juice of |
|
| 3 | each |
egg whites
stiffly beaten |
*
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
coconut
flaked |
*
|
Directions
Cream butter and ½ cup sugar until light and fluffy.
Add one egg plus one egg yolk and cake flour.
Beat until well blended.
Spread in a 13" x 9" x 2" pan.
Bake at 400℉ (200℃) for 10 minutes.
Mix sugar, almond paste or filling, 2 egg yolks and lemon juice in electric mixer until blended.
Fold in egg whites and vanilla.
Spread over baked crust and sprinkle flaked coconut over top.
Bake at 325 degrees for 30 minutes.
Cool and cut into bars.
