Cookie Ingredients

1 and 3/4 cups all purpose flour

2 tsp. baking powder

1/4 tsp. salt

1/2 cup butter, softened (1 stick)

1 cup sugar

1 egg

1/2 tsp. almond extract

2 Tblsp. milk

1/2 cup sliced almonds, coarsely chopped

Icing Ingredients

1 cup sifted powdered sugar

1/4 tsp. almond extract

enough milk (3-4 tsp.) to make drizzling consistency

Scandinavian Almond Bars

First, the oven...

Preheat oven to 325F.

Mix it up

In a small bowl, stir (or sift) together flour, baking powder and salt; set aside.

In mixing bowl, beat softened butter with an electric mixer on medium to high speed for 30 seconds.

Add sugar, beat until combined.

Beat in egg and almond extract until combined.

Beat in flour mixture. This mixture will be crumbly but will get better as you work with it

Divide dough into four equal portions. Shape each portion into a 12 inch long roll.

Place two rolls 4 to 5 inches apart on an ungreased cookie sheet.
(You can put parchment or slip it on the cookie sheet first to avoid sticking.)

Flatten each roll until it is 3 inches wide.

Brush flattened (3"x12") logs with milk; sprinkle with almonds.

Bake one sheet at a time in preheated oven for 12-15 minutes or until edges are lightly (barely!) browned.
(Careful! It's easy to overcook these because they are so thin.)

While still warm and soft on the cookie sheet, cut each cookie "slab" diagonally into 1-inch wide strips. Carefully transfer cookies to a wire rack and let cool.

Drizzle with Almond Icing; let dry.

Almond Icing:

Stir together 1 cup sifted powdered sugar, 1/4 tsp. Almond extract and enough milk to make drizzling consistency.

To Store:

To store: These cookies are even better after they sit overnight!
Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze undecorated cookies for up to 3 months. Thaw cookies, then drizzle.


Recipe from Better Homes and Gardens 100 Best Cookies