Name: Toasted Almond Bars
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Sliced blanched almonds - 1 ⅓ cups; All-purpose flour - ¾ cup; Baking powder - ¾ teaspoon; Kosher salt - ½ teaspoon; Light brown sugar - 1 cup; Unsalted butter, at room temperature - 4 tablespoons; Almond extract, or more to taste - 1 teaspoon; Egg, at room temperature - 1 large; Egg yolk, at room temperature - 1 large

Ingredients for - Toasted Almond Bars

1. Sliced blanched almonds 1 ⅓ cups

2. All-purpose flour ¾ cup

3. Baking powder ¾ teaspoon

4. Kosher salt ½ teaspoon

5. Light brown sugar 1 cup

6. Unsalted butter, at room temperature 4 tablespoons

7. Almond extract, or more to taste 1 teaspoon

8. Egg, at room temperature 1 large

9. Egg yolk, at room temperature 1 large

How to cook deliciously - Toasted Almond Bars

1 . Stage

Spread out almonds on a rimmed baking sheet or in a 9x13-inch pan.

2 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

3 . Stage

Place almonds in the preheating oven and toast for 10 to 12 minutes to heighten their flavor. Don't let them burn. Remove from the oven and transfer to a plate so they won't continue toasting. Set aside. Keep the oven on.

4 . Stage

Meanwhile, line the bottom of a 9-inch springform pan with parchment paper that extends 2 inches on both sides of the pan. Center the paper across the loose bottom of the pan and clamp the ring closed over the paper and bottom. Grease springform pan and parchment paper. Refrigerate until needed.

5 . Stage

Combine flour, baking powder, and salt together in a bowl. Combine sugar, butter, and almond extract in a second bowl. Beat with an electric mixer until light and fluffy and the the sugar is no longer granular. Mix in egg and egg yolk until well combined. Add flour mixture and mix until well combined.

6 . Stage

Measure 1 cup toasted almonds and fold into the batter until evenly distributed. The batter will be thick. Spread batter evenly into the prepared pan using a spatula. Sprinkle remaining almonds across the top. Place springform pan on a baking sheet for easier handling and to catch any drips.

7 . Stage

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 28 minutes. Remove from the oven and set pan on a cooling rack for 10 minutes.

8 . Stage

Unclamp the pan and carefully removing ring. Then carefully slide the hot metal pan bottom out from under the parchment, pulling the bottom in one direction with a potholder, and the parchment together in the opposite direction using a flap of parchment as the handle.

9 . Stage

Cool to room temperature on the parchment on the cooling rack, about 30 minutes. Cover and refrigerate until chilled before cutting into bars, about 2 hours.