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Cocoa Almond Bars Supreme Recipe
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Dutch process cocoa||1⁄3 Cup (5.33 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Almond paste||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Toasted blanched almonds||1 Cup (16 tbs), chopped|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3134 Calories from Fat 1666
% Daily Value*
Total Fat 186 g286.7%
Saturated Fat 70.5 g352.6%
Trans Fat 0 g
Cholesterol 638.5 mg
Sodium 1146.1 mg47.8%
Total Carbohydrates 337 g112.4%
Dietary Fiber 25.2 g100.8%
Sugars 228.7 g
Protein 51 g102.1%
Vitamin A 65.4% Vitamin C 0.1%
Calcium 62.2% Iron 58.9%
*Based on a 2000 Calorie diet
Cream butter with almond paste and extracts until thoroughly blended.
Add 3/4 cup sugar gradually, beating until fluffy.
Add egg and egg yolk; beat vigorously.
Mixing until blended after each addition, add dry mixture in thirds, then 1/2 cup of the almonds.
Turn into a lightly greased 8x8x2-inch baking pan.
Beat egg white and cream of tartar until frothy.
Add 1/4 cup sugar gradually, continuing to beat until stiff peaks are formed.
Fold in remaining almonds.
Spread over batter in pan.
Bake at 350Â°F 35 to 40 minutes, or until meringue is lightly browned.
When thoroughly cooled cut into 2x1-inch bars.