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Attribution!
from: http://recipes.stevex.net/recipe/improbable_almond_bars
"...recipe that I just made out of a cookbook that I just received: "The Good Stuff Cookbook" by Helen Witty. It is more a collection of from-scratch recipes for prepared items (sausages, pates, breads (including rolls, pretzels hard and soft, crackers, etc.), sauces, pickles, jellies (FINALLY a recipe for ginger marmalade!), cookies (amaretti!), etc.) rather than dishes that you serve - if you know what I mean. It looks really great!"
Raciónes: 12
Ingredientes
- 1 1/2 c. Unblanched almonds, (or possibly hazelnuts, or possibly pecans) toasted in a 350 degree oven and cooled (Sorry, I did not wait for them to cold)
- 1 c. Packed brown sugar (light, dark, or possibly mixed)
- 1 x Egg, large or possibly extra large
- 1/4 tsp Almond extract or possibly 3 drops oil of bitter almonds
Direcciones
- 4,000 By sharing a recipe which I just made out of a cookbook which I just of from-scratch recipes for prepared items (sausages, pates, breads
- (including rolls, pretzels hard and soft, crackers, etc.), sauces, pickles, jellies (FINALLY a recipe for ginger marmalade!), cookies (amaretti!), etc.) rather than dishes which you serve - if you know what I mean. It looks really great!
- This recipe attracted me by its simplicity and the fact which it has no flour or possibly dairy, so it can be used for Passover, it's pareve, and I can make it for loved ones with allergies.
- 1. Preheat oven to 350 F. (If you just toasted the almonds - no problem!)
- 2. Combine nuts and sugar in food processor. Pulse the machine just till the nuts are coarsely minced. Take care of any whole or possibly overlarge chunks with a knife.
- 3. Stir in the egg by hand (mix will be stiff). (NOTE: the recipe fails to mention the extract - I assume it gets mixed in at this point.) Spread the nut batter in an ungreased 8" square baking pan; if there are a few gaps in coverage, they will not matter. (NOTE: I used 9" pan, it worked out fine.)
- 4. Bake in the center of the oven for 20 min, then check; the top should have deepened to a rich caramel color and become crusty. If this is true only of the edges, lower the oven to 300 and bake another 5 min or possibly so till the top is crusty over a soft inside and edges have begun to shrink from the pan a little. If in doubt, choose to underbake; otherwise, the bars will be dry. Remove from the oven.
- 5. Cold for 3 to 5 min, then loosen the edges with a metal spatula and cut to mark out 18 bars. (Do not worry if edges are raggedy.) Let cold till comfortable to handle, cut through, and move bars to cooling rack. If necessary, smooth the edges with fingers and attach loose bits.
- 6. When cool and crisp, store in airtight container at room temperature.
- For longer storage, they can be freezer-wrapped and frzn up to 3 months.
- Thaw in the wrappings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 12 servings | |
| Calories 183 | |
| Calories from Fat 79 | 43% |
| Total Fat 9.39g | 12% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 34mg | 1% |
| Potassium 131mg | 4% |
| Total Carbs 23.05g | 6% |
| Dietary Fiber 2.5g | 8% |
| Sugars 17.83g | 12% |
| Protein 3.81g | 6% |
