Crispy, chewy, lightly drizzled with icing and sprinkled with almonds. Halfway between a biscotti and a sugar/shortbread cookie and reminiscent of marzipan, this is the first cookie we make (a double batch of) every Christmas. I found this recipe in a magazine when Cori was a baby, still have it to this day And it has become a holiday favorite. It calls for almond extract but in past years we’ve added a little Amaretto or Sailor Jerry’s rum.
Ingredients
1 3⁄4 cups all-purpose flour
1⁄4 teaspoon salt
2 teaspoons baking powder
1⁄2 cup margarine or 1/2 cup butter
1 cup sugar
1 large egg
1⁄2 teaspoon almond extract (or sailor jerry rum or amaretto)
milk
1⁄2 cup sliced almonds
Icing
1 cup icing sugar
1⁄4 teaspoon almond extract
3 -4 teaspoons milk
Directions
Preheat oven to 325° stir together flour, baking powder, and salt. In a large bowl beat margarine or butter till softened. Add sugar and beat till fluffy. Add egg and the 1/2 teaspoon of almond extract and beat well. Add the flour mixture and beat till well mixed.
Divide the dough into fourths, form each portion into a 12 inch roll. Place 2 of the rolls 4 to 5-inches apart on an ungreased cookie sheet. Flatten each roll till it is about 3 inches wide. Repeat with the remaining rolls. Brush each flattened roll with milk and sprinkle about 2 tablespoons of almonds each.
Bake in a 325° oven for 12-14 minutes or till edges are lightly brown. While still warm, cut crosswise on the diagonal into 1 inch strips. Cool completely on a wire rack. Stir together the powdered sugar, the almond extract, and enough of the 3-4 teaspoons of milk to make a drizzling consistency. Drizzle over the cool bars.
Comments