Yield: 24 bars
Measure | Ingredient |
---|---|
6 tablespoons | Butter or margarine softened |
¾ cup | C and H Powdered Sugar |
2 \N | Eggs |
1 cup | C and H Granulated Sugar |
½ cup | Cocoa |
2 tablespoons | Flour |
½ teaspoon | Baking powder |
1 cup | All-purpose flour |
1 tablespoon | Milk |
½ teaspoon | Salt |
1 teaspoon | Vanilla |
¼ teaspoon | Almond extract (optional) |
1 cup | Chopped almonds or pecans |
CRUST
TOPPING
CRUST: Cream together butter and powdered sugar. Blend in 1 cup flour and milk. Spread evenly in bottom of ungreased 9-inch square pan. Bake in 350 degree oven 10 to 12 minutes.
TOPPING: Beat eggs slightly; combine dry ingredients and add to eggs.
Blend in vanilla and almond extract; fold in almonds. Spread over hot baked layer; return to oven and bake 20 minutes longer. Cool; while warm, cut into 24 bars.
Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias