Almond Sweets Recipes

ALMOND BARS

Steps:

• Preheat oven to 325 degrees F. Generously butter (or use baking spray) on a half sheet pan (approximatedly 18"x13"). Set aside.
• In a medium bowl, combine flour, baking powder, and salt. Set aside.
• In a mixing bowl, beat butter and sugar until light and fluffy, about 3-4 minutes. Add in eggs and almond extract. Beat until combined. Slowly add in flour mixture. Mixing until well blended.
• Press this dough into the bottom of your prepared baking dish. Use your fingers or a pastry roller to smooth the top of the dough.
• Using a pastry brush, brush the milk to the top of the dough (you may not need to use all of it). Sprinkle with sliced almonds, pressing them lightly into the dough.
• Bake for 20-22 minutes until done. You don't want to brown these bars.
• Cool for about 5 minutes, then cut them with a knife into bars. If they are too soft to cut, allow to cool a little bit more. Carefully remove them to a wire rack to continue cooling.
• Once cooled, you can make your glaze by whisking the sugar with the almond extract and milk. Drizzle over the bars and allow to set.
• Enjoy!

ALMOND SWEETS

Steps:

• Preheat oven to 350 degrees; grease 2 large cookie sheets; set aside.
• In large bowl, stir together flour, baking powder and salt; set flour mixture aside.
• In large mixing bowl, beat eggs, granulated sugar, oil, vanilla and almond extract with an electric mixer on medium speed until combined.
• Beat in as much of the flour mixture as you can with the mixer.
• Using a wooden spoon, stir in remaining flour mixture.
• Drop dough by teaspoons 1 inch apart onto the prepared cookie sheets.
• Bake about 10 minutes or until golden.
• Transfer cookies to a wire rack and let cool.
• Frost with Almond icing.
• To make icing, in medium bowl, stir together 1 cup confectioners' sugar, 1/4 t almond extract and enough milk to make a smooth, spreadable icing.
• If desired, tint icing with food coloring.
• If desired, sprinkle lightly with colored sugar or multicolored candies.
• Let icing dry.
• To store: layer cookies between waxed paper in an airtight container and cover.
• Store at room temperature for up to 3 days.
• Or freeze unfrosted cookies for up to 3 months; thaw and frost.