Several years back I won a cookie contest with this recipe.
I love these cookies because they have a velvety creaminess, along with a nutty, chocolatey crunchiness, and a hint of almond all in the same bite. You can’t stop eating them!
This recipe is probably my most requested cookie to make. Enjoy!
Almond Cream Bars:
Yields: 16 bars
- 1/2 cup unsalted butter
- 1/4 cup sugar
- 2 tablespoons cocoa
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 egg, slightly beaten
- 1 3/4 cups vanilla wafer crumbs
- 1 cup slivered almonds, toasted and chopped
- 1/2 cup flaked coconut
- Creamy frosting (recipe follows)
- 2 (1-ounce) squares semisweet chocolate
- 1 tablespoon butter
- 1/4 cup sliced almonds, toasted
Combine first 6 ingredients in a heavy saucepan; cook over low heat, (make sure it is low or the egg will scramble) stirring constantly, until butter melts and mixture begins to thicken.
Remove from heat; stir in vanilla wafer crumbs, chopped almonds, and coconut. Press mixture firmly into an ungreased 9-inch square pan (I line my pan with foil and leave an overhang on two sides to lift the bars out). Cover and chill thoroughly.
Spread creamy frosting over chilled almond mixture; cover and chill thoroughly.
- 1/3 cup butter, softened
- 3 tablespoons whipping cream
- 1/2 teaspoon almond extract
- 2 1/2 to 3 cups sifted powdered sugar
Cream butter, beating at high speed of an electric mixer. Add whipping cream and almond extract; mix well. Gradually add powdered sugar, mixing until frosting is spreading consistency.
Cut chilled mixture into 16 bars. Remove bars from pan
Melt semisweet chocolate and 1 tablespoon butter in a small heavy saucepan over low heat, stirring frequently. Remove from heat, and let cool. Spoon melted chocolate mixture into a zip-top plastic bag; snip a tiny hole in one corner, using scissors.
Pipe chocolate mixture in a decorative design over bars. Top each bar with toasted almond slices
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