LOOKING for: looking for: almond bars/soft biscotti

plumbly22September 13, 2006

My local Italian Bakery carries cookies they call Alomond Bars, they come in Vanilla and Chocolate. They look like a biscotti, a little shorter, and SOFT and chewy. They are awesome.

Does anyone here have a similar sounding recipe?

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Ask the bakery what the Italian name is. Maybe it's the one below?

Here is a link that might be useful: Tourrigini

    Bookmark   September 14, 2006 at 6:25AM
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This may be more like what you have had. It isn't twice baked like the previous recipe and has a little less sugar and a little less flour making it less dense. One of the secrets of this kind of cookie is to chop the almonds..not to a powder or teeny pieces, but enough to release some of the nut oils which makes for a dough that is easier to mix. I'm not a big fan of almond extract, so I have cut back some, this recipe called for more...and you may like that really almond-ey taste, so add another teaspoon or two.
Linda C
Almond Slices
3/4 cup sugar
2 cups all-purpose flour
1 cup brown sugar, packed
2 eggs -- beaten
2 teaspoons baking powder
1 teaspoons almond extract
3 cups almonds -- chopped
1/3 cup oil
2 teaspoons water
1 teaspoon cinnamon -- optional

Mix all together, shape into flattened logs, brush top with beaten eggs (not those included in recipe). Bake 350 degrees for 19 - 25 min. (watch carefully). Cut while warm.

    Bookmark   September 14, 2006 at 2:25PM
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Where is the previous recipe twice baked?

    Bookmark   September 15, 2006 at 5:01PM
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Maybe Linda was seeing double.

    Bookmark   September 15, 2006 at 5:08PM
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Ginger, that recipe sounds good, the almonds are toasted, so it will give a better flavor than the recipe that doesn't call for toasting them. Makes all the difference in the world.

Not sure what recipe Lindac was referring to, either, maybe my computer doesn't show all the posts.

    Bookmark   September 15, 2006 at 5:30PM
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Thanks ... I'll try these both and see if either are close... I a never thought about asking for the Italian name for them... that may help too!

    Bookmark   September 16, 2006 at 5:07PM
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If your oven is hot, cook it a little less time than called for to get softer bars.

    Bookmark   September 17, 2006 at 6:31AM
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