Almond Shortbread Bars

For the shortbread:

1 cup butter, room temperature
3/4 cup sugar
1/2 cup almond paste, room temperature
1 egg, room temperature
2 tsp almond extract
2 cups flour

For the glaze:

1/2 cup unsalted butter
1/4 cup heavy cream
2 1/2 to 3 cups powdered sugar
1 tsp almond extract
1/2 cup sliced almonds for topping

For the shortbread:

Preheat oven to 350°. Prepare a 9×13 baking pan by lightly buttering and flouring it.
Cream together butter and sugar until light and fluffy.
Add egg, almond paste, and almond extract, and beat until well combined.
Add egg, almond paste, and almond extract, and beat until well combined.
Pour in flour and gently mix until just blended. Be careful not to overmix.
Pour in flour and gently mix until just blended. Be careful not to overmix.
Spread dough out evenly in the baking pan, and bake for 25 to 30 minutes, just until set and starting to turn golden along the edges of the pan. Cool on a rack for 10 minutes before glazing.
Spread dough out evenly in the baking pan, and bake for 25 to 30 minutes, just until set and starting to turn golden along the edges of the pan. Cool on a rack for 10 minutes before glazing.

For the glaze:

In a medium saucepan, heat butter and cream until the butter melts.
In a medium saucepan, heat butter and cream until the butter melts.
Stir in sugar and almond extract, whisking until smooth. (If it seems too thin, add a bit more sugar, and if it seems too thick, add a touch more cream.)
Stir in the sliced almonds and pour the icing over the warm shortbread.

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