Chocolate Almond Bars
|Butter||18 Tablespoon, softened (250 Gram)|
|Powdered sugar||150 Gram, sifted (1 Cup)|
|Grated lemon peel||1|
|All-purpose flour||520 Gram, sifted (3 1/2 Cup)|
|Chopped almonds||200 Gram (1 3/4 Cup)|
|Semi-sweet chocolate||4 Ounce (100 Gram)|
|Toasted slivered almonds||200 Gram (1 3/4 Cup)|
To make cookie dough, beat butter, powdered sugar, eggs, milk and lemon peel in a large bowl.
Knead flour and almonds into butter mixture to make a dough.
On a floured surface, roll half the dough into a long thin rope, about 1 inch (2.5 cm) in diameter.
Flatten rope to give a strip of dough about 1-1/2 inches (3.5 cm) wide.
Repeat with remaining half of dough.
Wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
Grease baking sheets.
Cut strips of dough into pieces, 2-1/2 inches (6 cm) long.
Place cookies on greased baking sheets.
Bake 15 minutes or until golden brown.
Cool slilghtly on baking sheets then transfer to a rack with a spatula to cool completely.
To make topping, melt chocolate in a double boiler over low heat.
Spread chocolate thickly over cooled cookies.
While chocolate is soft, sprinkle with almonds.
Store in an airtight container when chocolate has set.