Almond Cream Cheese Shortbread Bars
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I love almond extract more than almonds themselves. I could bathe in it.
And I can eat frosting that’s made with almond extract by the spoonful.
Although it doesn’t take almond extract for me to eat frosting by the spoonful, it’s the literal icing on the cake for these easy, no-mixer, one-bowl layered bars.
There’s a buttery shortbread crust that’s topped with a cream cheese and almond extract-based filling before frosting the bars and adding slivered almonds. They add great texture and boost the overall almond flavor.
The filling is slightly tangy from the cream cheese and offsets the sweetness of the frosting.
Halve the frosting portion of the recipe if you’re not a huge frosting fan because it’s pretty sweet. However, halving the frosting isn’t something I personally ever do. I usually want to double it.
The same goes for the almond extract. I love it and I used 2 teaspoons in the filling and the frosting and the bars are packed with powerful almond flavor.
If you prefer almond-scented rather than almond-front-and-center, halve the amount of extract in both the filling and frosting.
What I really like about the bars is that they look and taste fancy-schmancy, but are easy and straightforward to make. The best kind of recipe.
Aside from the one bar I sampled, I donated the pan to a fundraiser bake sale. I got an email from the woman who was running it asking me if I had the recipe because she was being asked for it. Loved that.
Serving Size: 1
Amount Per Serving: Calories: 299Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 60mgSodium: 93mgCarbohydrates: 32gFiber: 1gSugar: 21gProtein: 4g
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