Almond Bars - 2 kinds

The first Almond Bars I had were from Krystelle Beyer when we were neighbors in the Bountiful Third Ward. They are a Dutch recipe called Jan Hagels:

1 C butter

1 C sugar

1 separated egg

1 t almond extract

2 C flour

1/2 C blanched, sliced almonds

1 T sugar

1/4 t cinnamon

Beat butter and sugar till fluffy, add yolk and almond; blend thoroughly; add flour, mix; turn dough on greased cookie sheet and spread to edges (flat). Beat egg white, spread on top. Sprinkle with almonds and cinnamon sugar. Bake 350 for 15 minutes. Cut diagonal lines and vertical lines to make a parallelogram shape (the part I don't remember is if you do this before or after you bake them!) I made a note that the crispier they are, the better! And, make sure the middle is thin, too!)

This next recipe was one of cousin Marsha's. We ate these at both Michael's and Sven's funerals, sadly just weeks apart.

Almond Bars

3 C flour

3 C sugar

1.5 C butter (3 sticks)

6 eggs

2 T - 1 oz. almond extract

Slivered or sliced almonds for top

Combine all ingredients and spread in greased jelly roll pan. Sprinkle top with almonds. Bake at 325 for 30-35 until golden.

I got the recipe from Melanie who had done the baking for the funerals; she added: Cream softened butter and sugar together until light and fluffy. Add eggs 2 at a time, combining until incorporated. Add extract. Add flour and mix until just combined. If using unsalted butter, add a pinch of salt. Put sliced or slivered almonds on top and bake. The pan size is a half sheet size baking pan. These store and freeze really well, so they can be made ahead.