Almond Bar

There are two Almond Bar Cookie recipes listed here.

One uses almonds as an accent and the other uses Almond paste in the dough. Both are complimented with a layer of chocolate on top.

Venetian Layered Almond Bar Cookie Recipe

8 ounces almond paste
1-1/2 cups butter or margarine, softened
1 cup granulated sugar
4 large eggs (separated)
2 cups sifted all-purpose flour
1 teaspoon almond extract
1/4 teaspoon salt
4 drops red and green food coloring
1 (12 ounce) jar of apricot jam
1 pound semisweet chocolate

Grease three 9 x 13-inch baking pans. Line with waxed paper.

Preheat oven to 350 F.

Combine the almond paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt.

In a separate bowl, beat the egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.

Divide the dough into three 1-1/2-cup portions. Add red coloring to one of the portions, and green to another, stirring until mixture is evenly colored. Spread the batter in the three separate prepared pans (keeping the colors separate).

Bake for 15 minutes or until the edges are golden brown. (Each layer will be 1/4 inch thick). Remove cakes from pan immediately. Cool thoroughly.

Stack layers in a 9 x 13 inch pan, spreading the apricot jam between the layers (no jam on top layer). Place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour.

Refrigerate overnight.

Melt the chocolate over hot water and spread over the cake. Allow to set. Trim the edges and cut into 1-inch squares.

Makes about 56 Cookies.

Chocolate Almond Bar Cookie Recipe

1 (8-ounce) package cream cheese, softened
3/4 cup butter or margarine, softened
3/4 cup sugar
1-1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1 (6-ounce) package semisweet chocolate chips
1/2 cup sliced almonds, toasted

Pre-heat your oven to 375 F.

Combine the cream cheese and the butter in mixing bowl and beat well. Gradually add the sugar and vanilla, beating until light and fluffy.

Combine the flour and baking powder and add to the batter, beating well. Spread mixture evenly in an ungreased 9 x 13-inch baking pan.

Bake for 15 minutes. Sprinkle the chips immediately over the baked layer. Let stand 5 minutes, or until chocolate melts. Spread chocolate evenly to the edge of pan. Sprinkle with the almonds.

Cool and cut into bars. Makes about 30 Almond Bar cookies.