Prep Time: 30 minutes
Cook Time: 25 minutes
Serves 48 bars
Ingredients
Recipe provided by @dessertnowdinnerlater
Almond Bars:
- 3½ cups (438g) all-purpose flour (stir, spoon & level)
- 1 teaspoon Clabber Girl®️ Baking Powder
- ½ teaspoon salt
- 1 cup (189g) Crisco®️ Butter Flavor All-Vegetable Shortening Sticks (1 baking stick)
- 2 cups (400g) granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon Spice Islands®️ Pure Almond Extract
Topping:
- 1 Tablespoon milk (any variety)
- 1 C. (90g) sliced almonds
Glaze:
- 1 cup (120g) powdered sugar
- ¼ teaspoon Spice Islands®️ Pure Almond Extract
- 2-3 Tablespoons milk (any variety)
Directions
Almond Bars
- Preheat oven to 325°F. Grease a half sheet pan (approximately 18×13- inches) with Baker’s Joy®️ Non-Stick Baking Spray. Set aside.
- In a medium bowl, stir together the flour, Clabber Girl®️ Baking Powder, and salt. Set aside.
- In a large bowl, beat the Crisco®️ Butter Flavor All-Vegetable Shortening and granulated sugar together with an electric hand mixer until combined well.
- Add the eggs and almond extract. Beat until combined. Add half of the flour mixture. Mix until just incorporated.
- Repeat with the remaining flour mixture. (NOTE: Dough will be thick. You may want to use your hands to gently mix in any remaining flour. Do not overwork the dough.)
- Empty the dough into the prepared pan. Use your fingers or a pastry roller to spread the dough evenly in the pan.
Topping
- Brush milk evenly over the top of the dough with a pastry brush. Sprinkle with sliced almonds, then press them lightly into the dough.
- Bake at 325°F for 22-25 minutes. The dough will puff up high and then start to sink back down and the edges will start to lightly brown. Don’t let it brown too much.
- Cool for about 5 minutes, then use a plastic (disposable) knife to cut 48 bars; 6 rows on the long (horizontal) side by 8 rows on the short (vertical) side, to create thin rectangles. (NOTE: The bars will appear underbaked, especially after cutting them while warm, but they will finish baking as they cool completely.) Carefully transfer the almond bars to a wire rack placed inside of a sheet pan (to catch the glaze), leaving a little space in-between each bar.
- Cool completely.
Glaze
- Once cooled, make the glaze by whisking the powdered sugar with the almond extract and milk in a small bowl to the desired consistency. Drizzle over the bars and allow glaze to set before eating and/or storing.
HELPFUL TIPS
To Store: Allow glaze to set completely. Place bars inside of an airtight container or zip-top bag with parchment or wax paper between any layers. Store at room temperature for up to 3-4 days.
To Freeze: Allow glaze to set completely. Place bars inside of a freezer-safe container or zip-top bag with parchment or wax paper between any layers. Freeze for up to 3 months. Thaw at room temperature for 30 minutes before eating.
FYI: The glaze may flatten and crack slightly if layering the bars during storage. If this bothers you, store the bars in single layers.