Dutch almond bars
50 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| ½ | cup | Sugar |
| 1 | Egg | |
| 1 | Egg yolk | |
| 1 | cup | Cake flour, sifted |
| 1 | cup | Sugar |
| 1 | cup | Almond paste or filling |
| 2 | Egg yolks | |
| ½ | Lemon - juice of | |
| 3 | Egg whites, stiffly beaten | |
| 1 | teaspoon | Vanilla |
| ½ | cup | Coconut, flaked |
| 1 | Egg | |
| 1 | 13 x 9\" x 2\" pan. | |
Directions
Contributed to the echo by: Sallie Austin Originally from: Pink Parsley, Rockford Memorial Hospital Auxiliary (Rockford, IL) Dutch Almond Bars Bake at 400 degrees for 10 minutes. Mix sugar, plus one egg yolk and cake flour. Beat until well blended. Spread in a almond paste or filling, 2 egg yolks and lemon juice in electric mixer until blended. Fold in egg whites and vanilla. Spread over baked crust and sprinkle flaked coconut over top. Bake at 325 degrees for 30 minutes.
Cool and cut into bars.
Makes 50