Saturday, December 19, 2009

Gluten Free Almond Bars


As Christmas approaches once more my memories return to my childhood of cookies and bars that my family made each year. One of these were almond bars. I loved them. That sweet center of gooey almond paste was hard to resist. But this year (and in recent years past) these old recipes remained a memory as they were loaded with gluten. As my skills have matured in converting old favorites I return to them one by one to re-create them. So yesterday I set out to make these bars. They turned out great and my children fell in love with them. They kept saying "Hmmmm.....Hmmmmm..... These are SOOOOOO YUMMY!" Yes I am raising true Dutch children with a passion for almond paste. So here it is.
Mix Together
1/2 lb Butter - softened
1 Cup Powdered Sugar
1/4 Cup Brown Sugar
1 Egg
1 Tsp Vanilla

In a Separate Bowl Sift Together
2 Cups
Gluten Free Cake Flour Mix
1/2 tsp baking soda
1/2 tsp salt
Combine sifted ingredients and butter mixture and chill.
Roll out 1/2 of the dough and place it in a 9 x 13" pan. (roll out between two pieces of waxed paper)
Filling - Mix the following together
3/4 lb Almond Paste
3 Eggs, unbeaten
1 Cup Sugar
Bake at 325 degrees for 45 minutes.
Put tilling on top of the dough in the pan and cover with the remaining rolled out dough.
Merry Christmas!
Stephanie

3 comments:

I Am Gluten Free said...

Stephanie - these look great. Where do you get almond paste that is gluten free? I'd love to try and make these!

ladybugsandbees said...

I got mine at an international specialty store. But Almond Paste doesn't have any flour in it so it is gluten free naturally:

"Almond paste looks like a lump of Play Dough. It is actually a confection made from blanched dried almonds, sugar, and a liquid such as glycerin or cane syrup. Almond paste is similar to marzipan except it is less granular and contains less sugar. Use almond paste in in cookies, cakes, candies and pastries. It is particularly popular in Europe. "

Chrissy said...

This looks so yummy! Can't wait to try it. Thanks for sharing the recipe.