Country Living Fair + Almond Bars
If you want to add more lacto ovo vegetarian recipes to your collection, Country Living Fair + Almond Bars might be a recipe you should try. This side dish has 269 calories, 3g of protein, and 14g of fat per serving. This recipe serves 12 and costs 44 cents per serving. This recipe from Pizzazzerie requires almond extract, strawberry jam, baking powder, and unsalted butter. 44 people were impressed by this recipe. From preparation to the plate, this recipe takes around 45 minutes. A few people really liked this Southern dish. With a spoonacular score of 17%, this dish is not so super. If you like this recipe, you might also like recipes such as Country Fair Cherry Pie, State Fair Subs, and Scarborough Fair Chicken.
Servings: 12
Ingredients:
½ teaspoon almond extract
1 tablespoon amaretto
¾ teaspoon baking powder
1 large egg plus 1 large egg yolk
1½ cups all-purpose flour
½ teaspoon fine salt
½ cup slivered almonds
1/3 cup strawberry rhubarb jam (or jam)
¾ cup sugar
¾ cup (1½ sticks) unsalted butter, softened
Equipment:
baking pan
aluminum foil
frying pan
bowl
oven
Cooking instruction summary:
Line an 8-inch- square baking pan with foil, with an overhang on two sides for gripping and removing the bars after baking. In a mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until fluffy, about 2 minutes. Add the egg, yolk, and almond extract and beat until smooth. Add the flour, baking powder, and salt and mix on low just until the dough comes together. Flour your fingers and press about two-thirds of the dough into the prepared pan. Put the crust and remaining dough in the refrigerator to chill until firm, about 30 minutes. Preheat the oven to 350F. In a small bowl, stir together the jam and amaretto. Spread over the chilled crust, leaving a -inch border. Sprinkle the almonds over the top, then crumble the remaining dough over the almonds. Bake until the jam is bubbly and the topping is golden brown, about 35 minutes. Cool in the pan on a rack. Use the foil to lift the whole thing from the pan and cut into 12 squares.
Step by step:
1. Line an 8-inch- square baking pan with foil, with an overhang on two sides for gripping and removing the bars after baking.
2. In a mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until fluffy, about 2 minutes.
3. Add the egg, yolk, and almond extract and beat until smooth.
4. Add the flour, baking powder, and salt and mix on low just until the dough comes together.
5. Flour your fingers and press about two-thirds of the dough into the prepared pan.
6. Put the crust and remaining dough in the refrigerator to chill until firm, about 30 minutes.
7. Preheat the oven to 350F. In a small bowl, stir together the jam and amaretto.
8. Spread over the chilled crust, leaving a -inch border.
9. Sprinkle the almonds over the top, then crumble the remaining dough over the almonds.
10. Bake until the jam is bubbly and the topping is golden brown, about 35 minutes.
11. Cool in the pan on a rack. Use the foil to lift the whole thing from the pan and cut into 12 squares.
Nutrition Information:
covered percent of daily need
