Almond Bars Recipe

Directions

In large bowl, stir together flour, sugar, salt and butter. Stir in 3/4 cup sugar and pinch of salt, egg and baking powder.

Starting with a tightly packed shotgun, roll dough out to 1/8 inch in thickness. Cut into squares with cookie cutters using a cookie cutter or cookie sheet, using small pieces for bars. Place them 1 inch apart onto prepared cookie sheets, retaining trimmings on top. Allow to cool.

In medium bowl, stir together 1 cup half-and-half, 1/2 cup milk, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 cup coconut, and 3/4 cup chopped pecans. Press nuts into a greased and floured 9x13 inch baking pan. Let cool completely, about 1 hour.

Meanwhile, preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch loaf pan.

Cut almonds with a large knife, then slice each crosswise into 1/2 inch slices. Set aside 1 1/2 teaspoons almond extract.

In large bowl, beat egg, 1/2 cup sugar, 1/2 cup melted butter, 1/4 cup white sugar, and 3/4 cup milk. Stir in coconut, pecans, and 1/2 cup biscuit mix. Fold into almond batter, then spread onto prepared pan.

Bake 20 to 30 minutes in the preheated oven, until golden. Cool before cutting into bars. Cool 10 minutes before removing from baking sheet. Cut into bars.