Frosted Almond Squares Recipes

FROSTED ALMOND SQUARES

Steps:

• 1. Beat together eggs and sugar. Add the melted butter, flour, and almond extract. Mix well. Spread into a lightly greased 9 x 13 pan.
• 2. Bake at 325 degrees, for 30 to 35 minutes, or until a toothpick comes out clean. Cool completely before frosting.
• 3. For the frosting: Beat together, powdered sugar, almond extract, milk, and softened butter, until smooth.
• 4. Frost and cut into desired size squares. Enjoy!

ALMOND SQUARES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolk (reserve egg white), almond paste, and flavoring; beat until well blended. Stir in flour.
• Spread mixture in a 13 x 9 x 2 inch baking pan. Beat egg white (at room temperature) until foamy; brush over entire surface of dough, and sprinkle with almonds. Bake for 35 minutes or until lightly browned. Cool thoroughly, and cut into 2 inch squares. Store in airtight containers.

CREAMY ALMOND BARS

Steps:

• 1. Mix and press crust ingredients into a greased 9x13 pan. Bake at 350 degrees for 20 minutes.
• 2. Meanwhile, beat cream cheese and sugar for the filling with an electric mixer until smooth. Add the rest of the filling ingredients and beat until just mixed. Pour filling mixture over crust and bake for another 15 minutes.
• 3. Combine all frosting ingredients with a mixer. Frost bars when they are cool and top with sliced almonds, if desired. Cut into 24 squares and serve immediately or serve chilled. Store in refrigerator.
• 4. *These bars freeze very well!

ALMOND CREAM CHEESE SHORTBREAD BARS

Steps:

• Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
• In a large bowl, combine all crust ingredients and using two forks or your hands, cut butter into dry ingredients until evenly distributed and pea-sized lumps and sandy bits form. The softer the butter is, the quicker and easier it is.
• Turn mixture out into prepared pan and hard-pack it with a spatula or hands to create an even, uniform, flat crust layer.
• Bake crust for about 15 minutes, or just until barely set (pan is going back in oven so don't overbake or crust will be crumbly).
• While crusts bakes, prepare the filling.
• In a large bowl (same one is fine, just wipe out with a paper towel), add all filling ingredients, and whisk by hand or beat with an electric mixer until smooth and combined; it's okay filling is on the thin side. I prefer a stronger almond flavor and use 2 teaspoons extract, if you don't, scale the amount back.
• After crust has baked for about 15 minutes, remove pan from the oven, and evenly pour filling mixture over the crust. Filling will likely slide into place, but lightly spread it into corners using a spatula if necessary.
• Return pan to oven and bake for about 16 to 19 minutes, or until filling is no longer jiggly in the center and edges have begun to set up; filling will set up more as it cools.
• Remove pan from oven, and place on a wire rack to cool completely before frosting.
• In a large bowl (same one is fine, just wipe out with a paper towel), add the butter, confectioners' sugar, almond extract, and slowly drizzle in the cream while whisking by hand or beating with an electric mixer. As necessary, add additional cream (or sugar) to reach desired glaze consistency.
• Evenly frost the bars, smoothing frosting lightly with a spatula as necessary.
• Evenly sprinkle with slivered almonds.
• Allow bars to cool in pan uncovered for at least 1 hour (or overnight and cover with a sheet of foil) before slicing and serving so frosting can set up.

FROSTED ALMOND BARS

Steps:

• Mix the 2 sticks of butter, 2 cups of flour, and 1/2 cup of sugar.
• Pat in a 9 by 13 pan. Bake at 350 degrees for 15 minutes.
• Beat the cream cheese, 2 eggs, 1/2 cup sugar, and 1 t. almond extract until creamy.
• Pour over crust.
• Bake at 350 degrees for 15 minutes.
• Cool.
• Mix together 3 cups powdered sugar, 1 stick of butter, 3 T. milk, and 1-2 t. almond extract.
• Beat with mixer.
• Spread over bars.

ALMOND BARS

Steps:

• In a large bowl, beat the eggs and sugar until lemon-colored. Beat in butter and extract; gradually stir in the four and mix well. Spread into a greased 13x9-in. baking pan. , Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

ALMOND POPPY SEED BARS

Steps:

• In a bowl, beat the eggs, sugar, milk, oil, extracts and butter flavoring. Combine the flour, poppy seeds, baking powder and salt; add to the egg mixture and mix just until combined. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a bowl, combine the frosting ingredients; beat until smooth. Frost bars.

ALMOND CHEESECAKE BARS

Steps:

• Preheat oven to 350°. Combine flour, butter and confectioners' sugar; press onto the bottom of a greased 13x9-in. baking pan. Bake until golden brown, 20-25 minutes. , In a small bowl, beat cream cheese, sugar and extract until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 15-20 minutes. Cool on a wire rack., For frosting, beat all ingredients until smooth; spread over bars. Store in the refrigerator.