Tuesday, May 10, 2005

Lemony Almond Fingers

Lemony Almond FingersLemony Almond Fingers (adapted from KAF Cookie Companion)

For the base

1 1/2 cups all-purpose flour
1/3 cup packed brown sugar
1/4 teaspoon salt
8 tablespoons unsalted butter, cut into cubes

For the filling

3/4 cup packed brown sugar
2 large eggs
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup chopped almonds
1/4 cup all-purpose flour

For the glaze

1 cup confectioners' sugar
1 tablespoon unsalted butter, softened
1/4 cup fresh lemon juice
2 1/2 teaspoon lemon zest

To make the base

Preheat oven to 350

In a medium bowl, whisk together flour, sugar and salt. Cut in the butter with a pastry blender until it resembles coarse meal. Scoop the mixture into a 9" x 13" baking pan lightly coated with nonstick spray. Evenly press the mixture down to form a level base over the bottom of the pan.

Bake until the edges are a light golden, about 12 minutes. Remove from the oven and set on a wire rack.

To make the filling

In a medium bowl, whisk together sugar, eggs, baking powder, vanilla and salt until thoroughly combined. Stir in the chopped almonds and flour. Scoop this mixture over the cooked base and use an off-set spatula to evenly spread the mixture. Place back in the oven and bake until the topping is golden and appears set, about 18 to 20 minutes.

To make the glaze

While you wait for the bars to cook, combine the confectioners' sugar, butter, lemon juice and zest in a small bowl. When the bars are done, remove them from the oven and carefully spread the glaze over the hot bars. Let cool completely before cutting into long rectangles.

Makes about 24.

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