4 large eggs
2 cups sugar
1 teaspoon salt
2 teaspoon almond or lemon extract
1 cup unsalted butter, melted
2 cups unbleached all-purpose flour
1 cup sliced almonds (optional) (I used slivered because it was what I had)
Preheat the oven to 325. Lightly grease a 9 by 13 pan.
In a medium-sized mixing bowl, beat the eggs well, until light colored and thick.
Add the sugar and salt, continuing to beat until shiny and pale yellow.
Add the extract, melted butter, and 1 cup flour, mixing it in gently.
Mix in the remaining 1 cup flour.
Pour batter into the prepared pan. Sprinkle with the nuts.
Bake the bars for 30 to 35 minutes, until the edges are pulling away from the sides of the pan and they’re a very light gold color. Remove from the oven and cool before cutting into squares.
Then, we went into the kitchen to cut into the cookies. They had baked nicely into a soft, cake like bar, and the smell of almond was like aromatherapy. Unfortunately Sarah wasn’t partial to them. But her Dad and I liked them very much. (the other children are at school, so I don’t know what they think of them quite yet) I especially liked the almonds on top. Because they weren’t mixed into the batter they stayed nice and crisp, as a nutty nut should be.
This recipe is from the King Arthur Flour Cookie Companion cookbook, page 191. (doubled) ******
Happy first day of Spring!
The first day of spring is one thing, and the first spring day is another. The difference between them is sometimes as great as a month. ~Henry Van Dyke
Snow is in the forecast!