Almond Shortbread Bars

I have been planning to make these bar cookies for quite a while, and I really don’t know why it took me so long to do so. Some time ago I went to the store to get almond paste, as that was the one ingredient in these cookies that was more uncommon. It was quite hard to find, as the stores carried marzipan rather than almond paste. They are similar but not the same. I was really upset when they put tubes of marzipan in an almond paste display! I finally found it at least. (Almond paste has more almonds and marzipan has more sugar, FYI.)

I have used almond paste in different ways, but in this case, it gets added to the dough. You want to make sure the almond paste is in small pieces when you add it or it won’t incorporate easily. Other than making sure that the almond paste is evenly incorporated, these bars are not difficult. They are sticky, and spreading in the pan isn’t easy, but my slightly damp hands worked best.

They cool just a few minutes and then make the glaze. It starts with melting butter and cream. I was out of cream so I used milk, which made my glaze a little thinner. After assembling the glaze, I let it sit about 5 minutes and that helped. It does thicken as it cools, so don’t be too concerned. While the glaze does remain somewhat soft, the bars have the best almond flavor you can imagine. I thought ½ a cup of butter was a lot for the glaze, but it isn’t; it just makes it extra tasty.

Almond Shortbread Bars
1 cup butter, room temperature
3/4 cup sugar
1/2 cup (156 grams) almond paste
1 egg
1 teaspoon almond extract
2 cups flour

1/2 cup butter
1/4 cup heavy cream (or milk)
About 3 cups powdered sugar
1 teaspoon almond extract
1/2 cup sliced/slivered almonds

Heat the oven to 350 degrees. Line a 9” x 13” pan with foil and spray the foil with nonstick cooking spray.

In a large mixer bowl, beat the butter and sugar on medium until light. Cut the almond paste into small pieces and add to the mixer bowl along with the egg and almond extract. Mix on medium until the mixture is smooth and the almond paste is well distributed in the dough. With the mixer running on low, gradually add the flour, stirring just until the dough comes together.

Spread the dough in an even layer in the prepared pan. A metal spatula and slightly damp hands can help in this process.

Bake for about 25 minutes, until the bars begin to turn golden. Allow the bars to cool 10 minutes before making the glaze.

Make the glaze: in a medium saucepan, add the butter and heavy cream. Heat on medium low, stirring frequently, until the butter is melted and the mixture is smooth. Remove the pan from the heat and whisk in about 2-1/2 cups of powdered sugar and the almond extract. If the mixture seems too thin, add additional powdered sugar. Stir in the sliced/slivered almonds.

Pour the glaze over the partially cooled bars, making sure that the glaze covers evenly. Allow the glaze to fully set (or refrigerate) before removing the bars from the pan and cutting into squares.

Recipe from The View from the Great Island