Rating: 4.5 stars
49 Ratings
  • 5 star values: 36
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

This is a Dutch almond buttercake bar cookie that keeps well.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (180 degrees C). Grease a 9 x 12 inch jelly roll pan . You can also use a 9 x13 inch rectangular baking pan.

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  • Cream together the brown sugar and the butter or margarine. Add the almond extract.

  • Sift and add flour to the creamed sugar mixture. Mix well.

  • Separate the egg, and add the egg yolk to the dough. Mix again.

  • Press into the greased sponge roll tin, and glaze with the lightly-beaten egg white. Sprinkle with flaked or slivered almonds.

  • Bake for about 20 minutes. When cool, cut into bars.

Nutrition Facts

333 calories; protein 3.8g; carbohydrates 39.3g; fat 18.3g; cholesterol 56.2mg; sodium 122.1mg. Full Nutrition
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