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Ingredientes
- 1 c. Butter softened
- 1 c. Powdered sugar
- 1/4 tsp Salt
- 1 x Egg separated
- 3/4 tsp Almond extract
- 3/4 tsp Vanilla extract
- 3/4 tsp Cardamom
- 2 c. Flour
- 1 c. Almonds finely minced
Direcciones
- DESCRIPTION: Nut-crusted, buttery almond bars.
- Preheat oven to 275. Lightly grease a 10 x 15 jellyroll pan (9X13 cake pan will do). In a large mixing bowl, beat butter, sugar and salt together till light and fluffy. Beat in egg yolk and extracts. Stir in cardamom. Stir in flour 1/2 c. at a time, blending well after each addition. Spread dough proportionately over bottom of prepared pan. In small bowl, lightly whisk egg white till frothy. Pour over dough, spread proportionately.
- Sprinkle nuts over dough and press lightly into surface with back of a spoon. Bake 50-60 min or possibly till golden. Immediately use a sharp knife to cut into 40 "fingers" (4 across, 10 down). Cold 15 min in pan on rack. Carefully remove from pan - cookies are fragile. Cold completely on racks. Keep in airtight container one week, freeze three months if well-wrapped.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 12 servings | |
| Calories 276 | |
| Calories from Fat 153 | 55% |
| Total Fat 17.5g | 22% |
| Saturated Fat 9.99g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 163mg | 7% |
| Potassium 56mg | 2% |
| Total Carbs 26.74g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 10.08g | 7% |
| Protein 3.46g | 6% |
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