Bee Sting Bars

These fancifully named honey-almond bars come from Germany, where they're known as Bienenstich.

Author:Inspired by Sunset Cookies
Yield:6 dozen triangles


1 cups firm butter
3/4 cups sugar
2 tbsp. honey
2 tbsp. milk
1 cups chopped or slivered almonds
1 tsp. almond extract
1 3/4 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt


  1. In a small pan, combine 1/2 cup of the butter, 1/4 cup of the sugar, honey, milk, almond and almond extract. Bring to a rolling boil over medium-high heat, stirring; set aside.
  2. In a mixing bowl, stir together flour, remaining 1/2 cup sugar, baking powder, and salt. Cut remaining 1/2 cup butter into pieces and, with a pastry blender or 2 knives, cut into flour mixture until mixture is very crumbly and no large particles remain.
  3. Add egg and mix with a fork until dough holds together.
  4. Press dough evenly into the bottom on an ungreased 10x15-inch, rimmed baking pan (I used cookie sheet that is 11x17 inches instead). Pour almond mixture over dough, spreading evenly.
  5. Bake in 350F-degree oven for 20 to 25 minutes or until topping is deep golden.
  6. Let cool in pan on a rack. Cut into 2-inch squares; and, for smaller cookies, cut each square in half diagonally to form triangles. Store airtight.