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Desserts

Cinnamon-Almond Bars

Store-bought candy bars are a thing of the past. Sweeten up your homemade cooking by making your own candy that will taste even better than the prepackaged stuff.

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Ingredients

For the bars —

For the glaze —

This recipe calls for almonds, but you can substitute chopped peanuts for a tasty variation.

Instructions

Preheat oven to 300° with a rack in the center. Line a 10x15-inch jelly roll pan with foil. Coat foil with nonstick spray; set pan aside.

Using a stand mixer on medium speed, cream 2 sticks butter, granulated sugar, and cinnamon for the dough until mixture is light and fluffy, about 5 minutes; beat in egg yolk until well mixed.

Gradually add flour with the mixer on low speed, scraping bowl with a rubber spatula. Beat mixture just until thoroughly combined; dough will be thick. Drop large spoonfuls of dough into the prepared pan and spread it to cover the bottom. Cover dough with a large piece of waxed paper, then smooth it with your hand; remove the waxed paper and set dough aside.

Brush entire egg white over dough. Sprinkle almonds evenly over egg white. Cover again with waxed paper, pressing the almonds into dough; remove waxed paper. Bake dough for 40–45 minutes, until golden brown.

Whisk powdered sugar, 1 Tbsp. butter, water, and lemon juice in a small bowl until completely smooth. The glaze should be the consistency of heavy cream. As soon as cake is removed from the oven, drizzle glaze unevenly in a thin stream over the top. Glaze will be shiny and transparent. Cool cookies in the pan 10–15 minutes, then carefully lift it from pan using the foil ends (cookies still will be warm). Loosen foil from the edges, then slide the cake onto a cutting board. Cut into bars as above; finish cooling on rack.

For a smooth, even layer, press dough with waxed paper.

For a smooth, even layer, press dough with waxed paper.

Drizzle the glaze unevenly over the top of the warm cookie.

Drizzle the glaze unevenly over the top of the warm cookie.

Loosen the foil from edges, then slide cookie off the foil onto a cutting board. Trim edges (<em>optional</em>); cut into eighths, then quarter each eighth to make 32 bars.

Loosen the foil from edges, then slide cookie off the foil onto a cutting board. Trim edges (optional); cut into eighths, then quarter each eighth to make 32 bars.

Nutritional Facts

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