Ingredients: |
Ingredients: 1 ¾ cup (218 g) all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup (113 g or 1 stick) unsalted butter, room temperature
1 cup (200 g) granulated sugar
1 large egg, room temperature
½ teaspoon almond extract
2 tablespoons whole milk, (low-fat works too)
½ cup slivered almonds
Icing
1 cup (120 g) powdered sugar, sifted
¼ teaspoon almond extract
1-2 tablespoons whole milk for drizzle consistency, (low-fat works too)
|
Directions: |
Directions:Preheat oven to 325° F. Line baking sheets with parchment paper and set aside.
In a large bowl, whisk together flour, baking powder, and salt in. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat together butter and sugar until fluffy, about 90 seconds. Add egg and almond extract, and mix until incorporated, scraping down sides when necessary. Gradually add in the flour mixture and beat well.
Divide dough into quarters and form each into a 12-inch log. Place two logs 4-5 inches apart on the prepared cookie sheet. Using a rolling pin, flatten log until 3 inches wide (making a 12-inch by 3-inch rectangle. It doesn't have to be perfect.
Brush the two dough rectangles with milk. Sprinkle with almonds and bake 12-14 minutes or until edges are lightly browned. Repeat with remaining two logs.
While the bars are baking, prepare the icing. Whisk together the powdered sugar, almond extract and 1 tablespoon of milk. Add more milk, 1 tablespoon at a time until you reach a drizzle consistency. While the bars are still warm, cut diagonally into one inch strips and drizzle with icing. |
This recipe for Scandanavian Bars is from