Cocoa Almond Bars Supreme
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Dutch process cocoa||1⁄3 Cup (5.33 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Almond paste||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Toasted blanched almonds||1 Cup (16 tbs), chopped|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
Blend flour, cocoa, baking powder, and salt; set aside.
Cream butter with almond paste and extracts until thoroughly blended.
Add 3/4 cup sugar gradually, beating until fluffy.
Add egg and egg yolk; beat vigorously.
Mixing until blended after each addition, add dry mixture in thirds, then 1/2 cup of the almonds.
Turn into a lightly greased 8x8x2-inch baking pan.
Beat egg white and cream of tartar until frothy.
Add 1/4 cup sugar gradually, continuing to beat until stiff peaks are formed.
Fold in remaining almonds.
Spread over batter in pan.
Bake at 350Â°F 35 to 40 minutes, or until meringue is lightly browned.
When thoroughly cooled cut into 2x1-inch bars.