Christmas cookies are everywhere in my kitchen. In tins, Tupperware and cookie jars. This year I tried 3 new recipes; this one is replicating a particular cookie called a Scandinavian Almond Bar. It is somewhat crunchy and somewhat addictive. My guy snuck a bunch of them while I was at church Christmas Eve! It is a traditional cookie and apparently quite popular. I don’t know how I missed them! If you are not gf just use all-purpose flour and leave out the xanthan gum too. This is one of those recipes that is yummier than it seems like at first glance. Of late, I like bar cookies; less work usually and can look very uniform if you wish. Fussy complex cookies can be exhausting; this is easy despite the long list of flours.
Scandinavian Almond Bars
1 cup brown rice flour
¾ cup gf oat flour
½ cup tapioca flour
¼ cup potato starch (NOT potato flour)
2 tsp baking powder
½ tsp xanthan gum
¼ tsp. kosher salt
Directions: Blend all dry ingredients in a small bowl; use a whisk.
Next: In stand mixer bowl: place 1 cup sugar and ½ cup butter, softened; beat until fluffy. Add
1 lg egg at room temperature; beat until blended in. Add ½ tsp. almond extract (I did more like ¾ tsp)
Topping: 1 Tbsp. milk, ½ c sliced almonds
Icing: 3/4 cup powdered sugar, ½ tsp almond extract, 1-2 Tbsp. milk
Directions: Heat oven to 325. Butter a 9×13 pan. Make dough and press the dough into the pan evenly; use a sheet of parchment paper to do this; it will be very sticky. Using a pastry brush; brush milk over the dough and top with the sliced almonds. Press almonds lightly into the dough. Bake 20-22 minutes. Remove when just starting to brown at edges. Let cool for 5-7 min in pan, cut into bars with a sharp knife. If too soft; let cool a few more minutes. Carefully move them to a wire rack. Let cool completely and drizzle the icing over the bars thinly; too thick and it will be goopy, too thin and the icing will drip off. Let sit a while until icing is firm. Can be frozen once iced. Enjoy!