DUTCH RECIPE WEEK---ALMOND BARS

DUTCH ALMOND BARS
D.I.S. Magazine (a publication of the Dutch International Society—web site found under FOOD AND DUTCH LINKS) had a wonderful article titled, “You Know You Are Dutch When--.” One entry was, “When all your cookies taste like almonds.” This bar cookie tastes like almonds and is really special. It tastes just like the fabulous filling in the Dutch Pastry Bonket. Bonket, as far as this Dutch-American is concerned, is the national desert of Holland. It is made with puff pastry and an almond paste filling formed into, usually, a long log or stick shape. At Christmas it is also made into wreath shapes and decorated with candied fruit. These bars keep well in a tightly closed container and also freeze well. NOTE: When buying almond paste, almonds should be listed first, not sugar, on the ingredient listing. Do not buy almond filling or marzipan.

1 c butter, softened
8 oz. almond paste
1 t natural almond extract (I add for extra flavor)
1 ¾ c sugar
2 eggs
½ t salt
2 c flour
½ c sliced almonds
GLAZE
1 ½ c powdered sugar
½ t almond extract
3 T milk
Food coloring if desired

Ingredients.

Almonds first item on ingredient list.

  

In a large mixing bowl, cream butter and almond paste. Gradually beat in sugar. Add eggs and beat well. (I like to beat well as there is no leavener such as baking powder in the recipe.) Add flour and salt. Beat well. Spread into a greased 9x13-inch baking pan. Sprinkle with sliced almonds. Bake in a preheated over at 300° for 40 to50 minutes, or until very lightly browned. It is done when the middle puffs up slightly and edges are lightly brown. To prepare glaze, combine powdered sugar, extract and milk. Mix together. Glaze bars while warm. Cut into bars when cool. NOTE: Glaze can be tinted to match the season such as pink for Valentine’s or green for Christmas or St. Patrick’s.

Cream butter and almond paste.

Add eggs and almond flavoring.  Mix well.

Dough after flour added and mixed.

Pat into 9x13-inch baking pan.

Sprinkle with almonds and bake.

Middle is puffed after baking.  This is a little too brown but still wonderful

Middle settles after it comes out of the oven.

Mix glaze.

Glaze while bars are still warm.

Cut into bars and Eet Smakelijk.