Almond Cookie Bar
The recipe Almond Cookie Bar can be made in about 45 minutes. One serving contains 249 calories, 3g of protein, and 10g of fat. For 72 cents per serving, you get a hor d'oeuvre that serves 22. 9 people were glad they tried this recipe. It is brought to you by Foodista. Head to the store and pick up almond, cookie, brown sugar, and a few other things to make it today. With a spoonacular score of 17%, this dish is not so outstanding. If you like this recipe, you might also like recipes such as Raspberry Coconut-almond Cookie Bar Recipe, Cookie Dough Frozen Yogurt in Quest Bar Cookie Cups {video included!}, and The Cookie Bar.
Servings: 22
Ingredients:
35g Almond flakes
Apricot Gel/Jam, as needed
25g Brown sugar
50g Cold butter, cut to cubes
Cookie Base
1 tbsp Fresh milk
20g Oatmeal Crushed cornflakes
100g Plain flour
80g Wholemeal flour
Equipment:
spatula
bowl
oven
palette knife
Cooking instruction summary:
- Beat butter and sugar until light and fluffy.
- In a bowl combine wholemeal flour and plain flour together, then mix in the butter mixture with a rubber spatula and knead gently to a soft dough.
- Turn out the dough on to a flour surface or line with a plastic sheet below and with another plastic sheet on top. Then roll to a square. Chill for at least 1 hour.
- Transfer the dough on a non grease paper and cover with a plastic sheet on top, then roll to dough to about 3mm thick.
- Prick the dough with a fork and bake for about 15-18 minutes until brown at preheated oven 180C and leave biscuit to cool.
- Spread the apricot jam over the top of the biscuit, set aside.
- Mix topping ingredients and spread evenly on the biscuit with a palette knife.
- Bake for 15 minutes until golden.
- Remove cooked biscuit from the oven and leave to cool completely, then cut into bars.
Step by step:
1. Beat butter and sugar until light and fluffy.In a bowl combine wholemeal flour and plain flour together, then mix in the butter mixture with a rubber spatula and knead gently to a soft dough.Turn out the dough on to a flour surface or line with a plastic sheet below and with another plastic sheet on top. Then roll to a square. Chill for at least 1 hour.
2. Transfer the dough on a non grease paper and cover with a plastic sheet on top, then roll to dough to about 3mm thick.Prick the dough with a fork and bake for about 15-18 minutes until brown at preheated oven 180C and leave biscuit to cool.
3. Spread the apricot jam over the top of the biscuit, set aside.
4. Mix topping ingredients and spread evenly on the biscuit with a palette knife.
5. Bake for 15 minutes until golden.
6. Remove cooked biscuit from the oven and leave to cool completely, then cut into bars.
Nutrition Information:
covered percent of daily need
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