Preheat oven to 350 degrees F and line an 8 x 8 inches or 9 x 9 inchesbaking pan with parchment paper or aluminum foil and spray with non-stick baking spray; set aside.
In a small bowl mix together dry ingredients – flour, baking powder and salt; set aside to use later.
In a stand-alone mixer fitted with a paddle attachment (hand-held mixer works too), cream together the butter, granulated sugar and brown sugar until light and fluffy, 2 minutes or so.
Next, mix in egg, egg yolk, almond extract and vanilla extract, scraping down sides of the bowl as necessary.
With mixer on low-speed, slowly add the bowl of dry ingredients and mix just until dough forms together. There might be a few crumbs on the bottom of your bowl, if so, turn mixer on high for a few seconds so they can mix in.
Pour dough into the prepared baking dish and press down evenly with fingers.
Bake for 20-25 minutes (mine baked for 23) – you do not want to over-bake. Let cool completely.
To make the buttercream frosting, add all of the ingredients into a mixer fitted with a whisk attachment and whisk on low for one minute then turn mixer to medium-high speed and whisk for several minutes until light and fluffy. If frosting seems a little dry, add 1/2 teaspoon more of cream or milk, however the 1 tablespoon worked perfect for me.
Remove cooled cookie bars by pulling up on the aluminum foil (they should come out very easily), frost then decorate with toasted almonds and sugar.
To toast almonds, add them to a small saute pan and place over low-heat/medium-low heat and stir until lightly browned and toasted. Remove and let cool before sprinkling on frosting.
Recipe by Stuck on Sweet
Preheat oven to 180 degrees C and line an 20 x 20 cm or 23 x 23 cmbaking pan with parchment paper or aluminum foil and spray with non-stick baking spray; set aside.
In a small bowl mix together dry ingredients – flour, baking powder and salt; set aside to use later.
In a stand-alone mixer fitted with a paddle attachment (hand-held mixer works too), cream together the butter, granulated sugar and brown sugar until light and fluffy, 2 minutes or so.
Next, mix in egg, egg yolk, almond extract and vanilla extract, scraping down sides of the bowl as necessary.
With mixer on low-speed, slowly add the bowl of dry ingredients and mix just until dough forms together. There might be a few crumbs on the bottom of your bowl, if so, turn mixer on high for a few seconds so they can mix in.
Pour dough into the prepared baking dish and press down evenly with fingers.
Bake for 20-25 minutes (mine baked for 23) – you do not want to over-bake. Let cool completely.
To make the buttercream frosting, add all of the ingredients into a mixer fitted with a whisk attachment and whisk on low for one minute then turn mixer to medium-high speed and whisk for several minutes until light and fluffy. If frosting seems a little dry, add 1/2 teaspoon more of cream or milk, however the 1 tablespoon worked perfect for me.
Remove cooled cookie bars by pulling up on the aluminum foil (they should come out very easily), frost then decorate with toasted almonds and sugar.
To toast almonds, add them to a small saute pan and place over low-heat/medium-low heat and stir until lightly browned and toasted. Remove and let cool before sprinkling on frosting
Recipe by Stuck on Sweet
Madagascar Bourbon Pure Vanilla Bean Paste
Pure Almond Extract
