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Almond Amaretto Bars




Source of Recipe


BL Olson


Recipe Introduction


original recipe by Peggy Trowbridge Filippone
adapted to gfcf by BL Olson




List of Ingredients




1 cup (2 sticks or 16 Tablespoons) ice cold coconut butter, cut into
cubes (or other cf and sf butter sub)
1/2 teaspoon salt
1/2 cup powdered confectioners' sugar
2-1/4 cups all-purpose gf flour blend, divided use
4 eggs, slightly beaten
2 cups granulated white sugar
1/3 cup amaretto (almond) liqueur
1/4 teaspoon almond extract
1 cup sliced almonds



Recipe



Preheat oven to 350 F. Line 9- x 13-inch baking pan with parchment paper.

Place coconut butter, salt, powdered sugar, and 2 cups of the flour blend into a food processor. Pulse until a soft dough forms. Do not over-process. This pastry depends on the dough having little pockets of fat that will heat in the oven leaving it flakey.

Press dough evenly into the bottom of the prepared pan. Bake for 15 to 20 minutes, until golden brown. Remove from oven and reduce oven temperature to 325 F. Sometimes gf doughs will lift a little too much when blind baking. You can use pie weights if you observe that happening.

Place remaining 1/4 cup of flour blend, eggs, granulated sugar,amaretto, and almond extract in a large bowl. Beat on medium speed until smooth. Pour evenly over the baked crust and sprinkle with
almonds.

Bake an additional 30 to 35 minutes, until filling is firm. Cool to room temperature. Lift cookie bars out on the parchment and cut to desired size to serve.

Yield: 24 to 36 bar cookies, depending on cut size