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| Dutch Almond Boterkoek |
"This is a Dutch almond buttercake bar cookie that keeps nicely."
Ingredients :
- 1 cup butter
- 1 1/4 cups packed brown sugar
- 2 cups all-reason flour
- 1 teaspoon almond extract
- 1 egg
- 1/2 cup blanched slivered almonds
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 350 levels F (one hundred eighty degrees C). Grease a nine x 12 inch jelly roll pan . You can also use a nine x13 inch rectangular baking pan.
- Cream collectively the brown sugar and the butter or margarine. Add the almond extract.
- Sift and add flour to the creamed sugar aggregate. Mix properly.
- Separate the egg, and add the egg yolk to the dough. Mix again.
- Press into the greased sponge roll tin, and glaze with the gently-beaten egg white. Sprinkle with flaked or slivered almonds.
- Bake approx 20 mins. When cool, reduce into bars.
Notes :
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