Almond Shortbread Bars
Description
This crowd sized pleaser is rich and buttery but not too sweet. It's infused with almond paste and topped with a rich glaze and sliced almonds. It's a great dessert, but would be great for breakfast with a cup of coffee.
Ingredients
1 c. butter, at room temperature
3/4 c. sugar
1/2 c. almond paste, at room temperature
1 large egg, at room temperature
1 t. almond extract
2 c. all-purpose flour
Glaze:
1/2 c. unsalted butter
1/4 c. heavy cream
2 1/2 - 3 c. powdered sugar, sifted
1 t. almond extract
1/2 c. sliced almonds
Directions
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Preheat oven to 350 degrees. Lightly butter and flour a 9 x 13 inch baking pan.
Cream butter and sugar together until light and fluffy, about 3 - 4 minutes, scraping down sides of the bowl, as necessary.
Add the egg, almond paste and extract; beat until well combined, making sure to smooth out any lumps of almond paste. Add flour; gently mix until just blended and no dry flour remains. DO NOT over mix.
Spread dough out evenly in the baking pan with an offset spatula. It will take a 1-2 minutes to get it spread and level out. Drop chunks of the batter all over the bottom of the pan before starting to try to spread it out.
Bake 25 - 30 minutes, just until set and starting to turn golden along the edges of the pan. DON'T over bake, because the shortbread should be tender. Start checking the pan early.
Cool on a rack for 10 minutes before glazing.
Glaze:
Heat butter and cream in a medium saucepan until butter melts. Stir in sugar and extract; whisk until glaze is smooth. If it's too thin, add a little more sugar, and if it's too thick, add a bit more cream. Stir in the sliced almonds.
Pour glaze over the warm shortbread. Work quickly to ease the glaze to the edges with an offset spatula.
Let the pan cool then slice.
20 servings.