Chocolate Almond Bars Recipe
Ingredients
| Butter | 1 Cup (16 tbs), softened (Cookie Dough:) | |
| Generous 1 cup (150 g) powdered sugar, sifted | ||
| Eggs | 2 (Cookie Dough:) | |
| Milk | 3 Tablespoon (Cookie Dough:) | |
| Grated peel of 1 lemon | ||
| All-purpose flour | 1/2 Cup (16 tbs), sifted (Cookie Dough:) | |
| Almonds | 3/4 Cup (16 tbs), coarsely chopped (Cookie Dough:) | |
| Semi-sweet chocolate | 4 Ounce (Topping:) | |
| Toasted slivered almonds | 3/4 Cup (16 tbs) (Topping:) | |
Directions
To make cookie dough, beat butter, powdered sugar, eggs, milk and lemon peel in a large bowl.
Knead flour and almonds into butter mixture to make a dough.
On a floured surface, roll half the dough into a long thin rope, about 1 inch (2.5 cm) in diameter.
Flatten rope to give a strip of dough about 1-1/2 inches (3.5 cm) wide.
Repeat with remaining half of dough.
Wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
Grease baking sheets.
Cut strips of dough into pieces, 2-1/2 inches (6 cm) long.
Place cookies on greased baking sheets.
Bake 15 minutes or until golden brown.
Cool slilghtly on baking sheets then transfer to a rack with a spatula to cool completely.
To make topping, melt chocolate in a double boiler over low heat.
Spread chocolate thickly over cooled cookies.
While chocolate is soft, sprinkle with almonds.
Store in an airtight container when chocolate has set.
Knead flour and almonds into butter mixture to make a dough.
On a floured surface, roll half the dough into a long thin rope, about 1 inch (2.5 cm) in diameter.
Flatten rope to give a strip of dough about 1-1/2 inches (3.5 cm) wide.
Repeat with remaining half of dough.
Wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
Grease baking sheets.
Cut strips of dough into pieces, 2-1/2 inches (6 cm) long.
Place cookies on greased baking sheets.
Bake 15 minutes or until golden brown.
Cool slilghtly on baking sheets then transfer to a rack with a spatula to cool completely.
To make topping, melt chocolate in a double boiler over low heat.
Spread chocolate thickly over cooled cookies.
While chocolate is soft, sprinkle with almonds.
Store in an airtight container when chocolate has set.
Chef
