A little mid-summer treat is in order, and the title of these bars says it all. The crust is like a sugar cookie, and the gooey top is like a buttery almond paste. They can be eaten as they are, piled with fresh summer fruit on top or drizzled with honey. This is an honest-to-goodness, full-sugar delectable treat. So, so good.
This recipe was originally found at Better Homes and Gardens. It’s pretty much just right as is, but was slightly simplified and tweaked for high altitude. Enjoy!
For crust –
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup butter
Preheat oven to 360 degrees. Line a 13×9 baking pan with parchment and set aside. For crust, combine the flour and sugar. Using a pastry cutter, cut in the butter until the mixture is fine crumbs. Pat into the prepared pan and set aside.
For batter –
- 2/3 cup softened butter
- 1 1/4 cups granulated sugar
- 1/4 cup light-colored corn syrup
- 1 egg
- 1/2 tsp almond extract
- 1 cup + 2 Tbsp all-purpose flour
- 2/3 cup half-and-half
In a large bowl, beat softened butter and sugar with a hand mixer to cream. Beat in corn syrup, egg and almond extract. Then, alternately, add the flour and half-and-half, beating after each addition, until all combined. Gently spread into the crust-lined baking pan. Bake 30 minutes or until the center is just set. Cool completely (speed cooling up in the frig), and use the parchment to lift from pan. Cut into small bars.