So these are what my Mom made for Dessert Club, and they were among my favorites. They're similar to biscotti - handy dunkable shape, refreshing almond flavor, great with any beverage - except there's no second bake so instead of crunchy they are gorgeously soft and chewy. I could easily eat a whole plateful with a mug of cocoa and a good book (currently reading Catching Fire, the middle book in the Hunger Games trilogy - totally engrossing - I digress.)
And that orange glaze! It figuratively and literally tops the cookie. I love easy things that are awesome!
Orange Almond Bars
1/2 cup butter, softened
1 1/2 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1 T finely grated orange peel
1/2 tsp almond extract
1/4 tsp salt
Milk for brushing
1/2 cup sliced almonds
1/2 cup powdered sugar
1/4 tsp almond extract
1/2 tsp orange extract
1 T orange juice
1. Preheat oven to 325. Prepare two baking sheets by lining them with parchment paper.
2. In mixer bowl, beat butter until light, about a minute. Ad din half the flour, all the sugar, egg, baking powder, orange peel, almond extract and salt. Beat until combined, then add in the rest of the flour.
3. With your hands, form into a ball and move over to a floured board. Divide dough into four balls. make each into a roll about 8 inches long, then flatten it with a rolling pin to about 2 inches wide. Put them 4 inches apart onto the two prepared cookie sheets. Brush with milk and sprinkle with almonds.
4. Bake for about 22 minutes or until light brown. While still warm and on the sheets, cut diagonally into slices about 1 inch wide. Transfer to wire cooking racks with something underneath to catch the drips. When cool, drizzle with the orange glaze.
Recipe adapted from 100 Best Cookies magazine, 2009
Cookies made by Dessert Club member Carol Y. (Mom)
Click here for printable recipe