Scandinavian Almond Bars

These cookies are addictive; I especially love them with my morning coffee. The key is to not over baked them since then they go from being soft and slightly chewy (yum), to hard and crispy. I definitely start checking them after 12 minutes and then every minute thereafter. As SOON as you start to see a golden edge forming, take them out of the oven.

  • cup flour
  • 2 tsp baking powder
  • ½ cup butter
  • 1 cup sugar
  • ¼ tsp salt
  • 1 egg
  • ½ tsp almond extract
  • milk
  • ½ cup sliced almonds
  • almond icing
  • Preheat oven to 325 degrees
  • Mix flour, baking powder and salt
  • Beat butter in a mixing bowl until softened
  • Add sugar, mix
  • Add egg and almond extract, mix
  • Add flour and beat until dough is well mixed
  • Divide into fourths
  • Form each into a 12 inch roll
  • Place two rolls 4-to-5 inches apart on an un-greased cookie sheet
  • Flatten till 3 inches wide ← cookies should be ~¼” thick
  • Repeat with remaining rolls
  • Brush with milk, sprinkle with almonds
  • Bake at 325 degrees for 12-14 minutes – till edges are lightly golden brown
  • While still warm, cut into 1 inch strips, diagonally
  • Cool
  • Drizzle with almond icing
Almond Icing Instructions

Mix 1 cup powdered sugar, ¼ tsp almond extract and 3-to-4 T milk. Stop after adding 3T and check the icing consistency. You want to be able to take a spoonful and drizzle it like paint over the cookies. If it’s too thick, add more milk. If it’s too thin, then add more powered sugar.

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