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Chocolate Almond Bars Recipe
|Butter||18 Tablespoon, softened (250 Gram)|
|Powdered sugar||150 Gram, sifted (1 Cup)|
|Grated lemon peel||1|
|All-purpose flour||520 Gram, sifted (3 1/2 Cup)|
|Chopped almonds||200 Gram (1 3/4 Cup)|
|Semi-sweet chocolate||4 Ounce (100 Gram)|
|Toasted slivered almonds||200 Gram (1 3/4 Cup)|
Serving size: Complete recipe
Calories 7423 Calories from Fat 4236
% Daily Value*
Total Fat 471 g724%
Saturated Fat 177 g884.8%
Trans Fat 0 g
Cholesterol 1008 mg
Sodium 281.4 mg11.7%
Total Carbohydrates 703 g234.3%
Dietary Fiber 67.8 g271.3%
Sugars 225.1 g
Protein 155 g310.6%
Vitamin A 145.7% Vitamin C 10.7%
Calcium 122.1% Iron 239%
*Based on a 2000 Calorie diet
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.