“That’s the gift of winter: it’s irresistible. Change will happen in its wake, whether we like it or not.” – Katherine May
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
What a week! Our son and his wife have birthdays one week apart, and rather than have cake, they both asked for bar cookies. Our DIL asked for the Scandinavian Almond Bars that have become her birthday standard since 2009. And our son asked for green rice krispie bars. His birthday is the day before St. Patrick’s Day and this year we are remembering his birthday in early primary grades when they were expected to bring treats to school for their birthday. One year he brought green rice krispie bars, also in honor of St. Patrick’s Day… he reported his classmates didn’t want to eat them because they were green… no problem with that at family night! Between the two birthdays we got about 11 inches of fresh snow… spring is coming!
RECIPE OF THE WEEK
Our daughter-in-law asks for these almond bars every year for her birthday… and their daughter requested them for her birthday as well this year! The recipe came from our DIL’s library assistant back in 2009, and they have been a hit ever since!
SCANDINAVIAN ALMOND BARS
FOR THE BARS
- 3 1/2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
FOR THE TOPPING
- 2 tablespoons milk (any variety)
- 1 cup sliced almonds
FOR THE GLAZE
- 2 cups powdered confectioners sugar
- 1/2 teaspoon almond extract
- 2 tablespoons milk (any variety)
Preheat oven to 325 degrees F. Set aside jelly roll or half sheet pan and parchment paper.
In a medium bowl, combine flour, baking powder and salt. Set aside.
In a mixing bowl, beat butter and sugar until light and fluffy, about 3-4 minutes. Add eggs and almond extract and beat until combined. Slowly add flour mixture, mixing until well blended and it forms a ball.
Use a rolling pin to flatten the dough between 2 pieces of parchment paper to the approximate size of your pan, then press dough into pan lined with parchment paper. Use a pastry brush to brush the top of the dough with milk, then sprinkle with sliced almonds, pressing them lightly into the dough.
Bake for 18-20 minutes until set but not brown. Cool for about 5 minutes, then remove the bars and parchment sheet together and let cool until set enough to cut them into bars with a knife. Let cool fully on cooling rack, still on parchment sheet.
Once cooled, make glaze by whisking the sugar with the almond extract and milk. Drizzle glaze over bars and allow to set.
