Almond Bar Cookies

Ingredients

• 1 teaspoon almond extract 
• 0.5 cup almond paste canned packed crumbled ( 5 oz; not marzipan)
• 1.5 oz almonds sliced
• 1 large eggs separated
• 1.3 cups flour all-purpose
• 0.5 teaspoon salt 
• 0.8 cup sugar 
• 1 cup butter unsalted softened

Equipment

• food processor
• bowl
• frying pan
• oven
• baking pan
• hand mixer
• aluminum foil
• stand mixer
• wax paper
• offset spatula
• cutting board

Directions

1. Pulse almond paste in a food processor until broken up into small bits, then add salt and 1/4 cup sugar and continue to pulse until finely ground, about 1 minute.
2. Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch square baking pan, then line with foil, leaving a 2-inch overhang on 2 opposite sides, and butter foil.
3. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld.
4. Add almond mixture, egg yolk, and almond extract and beat until combined well, about 2 minutes. Reduce speed to low, then add flour and mix until combined.
5. Spread batter evenly in pan with an offset spatula. Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with almonds.
6. Bake until top is golden, 35 to 40 minutes. Cool completely in pan on a rack, about 1 hour.
7. Transfer with foil to a cutting board, then discard foil.
8. Cut into squares or rounds.
9. *Available at Sweet Celebrations (800-328-6722).
10. Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 4 days.