[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Speedy Almond Bars[/title][fusion_text]
Week of December 21st-25th 2015
–Thanks Helen Kuehne
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½ cup (1 stick) butter
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2 eggs
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1 cup flour
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¾ cup sugar
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2 teaspoons almond extract
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2 Tablespoons sliced almonds
Preheat oven to 325 degrees. In glass bowl, melt butter in microwave. Use fork to beat in eggs. Add flour, sugar, almond extract and mix well. Pour in greased 8 inch pie pan or cake pan. Sprinkle almonds over top. Bake 40-45 minutes or until golden brown. Cool. Sprinkle powder sugar on top for decoration.
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