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Ingredient: sliced almonds

Raspberry Chocolate Chip Squares

Raspberry Chocolate Chip Squares

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Ridiculously Good! Raspberry Almond Chocolate Chip Squares
Easy and attractive, these are good crowd pleasers. It is also a nice way to use up several complimentary flavors of jam, if you have a few half-eaten jars cluttering up your fridge.
Cuisine Staff Lunch
Servings
Ingredients
Cuisine Staff Lunch
Servings
Ingredients
Instructions
  1. Combine the flour and sugar in a large bowl.
  2. Cut in the butter until crumbly.
  3. Add in the egg and the almond extract. Mix well.
  4. Leave 1 cup of this mixture in the bowl and press the rest into a lightly greased 9X13 pan.
  5. Spread the jam over the pressed dough.
  6. Take the chocolate chips and sliced almonds and mix in with the reserved dough.
  7. Sprinkle this mixture over the jam layer in the pan.
  8. Bake at 350°F for 35-45 minutes. Let cool completely
  9. Slice into squares and enjoy!
Recipe Notes

This recipe was found at http://howdoesshe.com/ridiculously-good-raspberry-almond-chocolate-chip-squares/ and slightly adapted by me.

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Cream Cheese Almond Bars

Cream Cheese Almond Bars

March 2016 in Review, and Christmas Cookie #3

A favorite photo…

 

A few highlights…

  • Katya turned 8
  • Spring break with family in San Antonio, TX
  • Favorite Easter traditions (especially of egg dying)
  • An especially good women’s retreat with our church

And a cookie recipe to go with it!

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Cream Cheese Almond Bars
These are one of Than's annual favorites. They should be kept refrigerated, but keep well for a week or more. They get a little messy when you cut them into small servings, but I do it anyway because they are deliciously rich.
Servings
small bars
Ingredients
Crust Ingredients
Filling Ingredients
Frosting Ingredients
Servings
small bars
Ingredients
Crust Ingredients
Filling Ingredients
Frosting Ingredients
Instructions
  1. Crust: Cut butter into dry ingredients. Press into a 9x13 pan. Bake at 350 for 20-25 minutes.
  2. Filling: Mix sugar and cream cheese until well creamed. Beat in eggs and almond extract until fluffy. Pour over hot crust as soon as it comes out of the oven. The layer of filling might look a little thin, but it really is enough! Bake at 350 for 15-20 minutes. Cool completely.
  3. Frosting: Cream sugar and butter together well. Add milk and almond extract and mix until fluffy and easy to spread. Adjust consistency with more powdered sugar or milk as needed. Spread evenly onto baked, cooled bars. Sprinkle with toasted almonds and press them gently into the frosting. Cover and chill to set.
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