Almond paste is really nothing more complicated than almonds ground with sugar and given a more intense flavor with almond extract; it is almost a “convenience food.” That means these delicious bars are quick to make too.
Yield: 2 dozen
Active time: 15 minutes
Start to finish: 1 hour
11/2 teaspoons egg replacement powder, such as Ener-G
11/4 cups whole-wheat pastry flour
3/4 cup confectioners’ sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (12 tablespoons) soy margarine, sliced
1 (7-ounce) tube almond paste, crumbled
1 tablespoon almond milk
1 teaspoon pure almond extract
1 tablespoon powdered agar
1 cup sliced unbalanced almonds
1. Preheat the oven to 350°F. Grease a 9 x 9-inch baking pan.
2. Mix egg replacement powder with 2 tablespoons cold water, and set aside. Combine flour, confectioners’ sugar, baking soda, and salt in a food processor fitted with the steel blade. Blend for 5 seconds. Add margarine and almond paste to the work bowl, and process until mixture resembles coarse meal.
3. Combine egg replacement mixture, almond milk, and almond extract in a small cup, and stir well. Drizzle liquid into the work bowl, and pulse about 10 times, or until stiff dough forms. If dough is dry and doesn’t come together, add additional almond milk by 1-teaspoon amounts, until dough forms a ball.
4. Press dough into the prepared pan. Stir agar powder and 1 tablespoon cold water in a small cup and spread over dough. Pat almonds evenly onto dough.
5. Bake for 35 to 40 minutes, or until top is golden. Cool completely in the pan on a cooling rack, then cut into bars.
Note: Keep cookies in an airtight container, layered between sheets of waxed paper or parchment, at room temperature for up to 5 days. Cookies can also be frozen for up to 2 months.
Variations:
Substitute chocolate chips for the almonds, and omit the agar powder wash.
Add 1/2 cup finely chopped dried apricots or dried currants to the dough.