These fancifully named honey-almond bars come from Germany, where they're known as Bienenstich.
|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|
- 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.
- 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.
- Add egg and mix with a fork until dough holds together.
- 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.
- Bake in 350F-degree oven for 20 to 25 minutes or until topping is deep golden.
- 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.