About the Recipe
Ingredients
Cookie Crust:
-1 cup salted butter, softened
-1/2 cup powdered sugar
-2 cups all purpose flour
Filling:
-2 large eggs, room temp
-1 tsp almond extract
-8 oz cream cheese, softened
-1/3 cup granulated sugar
Frosting:
-1 1/2 cups powdered sugar
-1/4 cup salted butter, softened
-1 tsp almond extract
-2-3 Tbsp milk (varies depending on how runny you want the icing)
-Chopped Valley Grown Almonds for garnish
Preparation
For the Crust:
-Preheat oven to 350° F
-Grease a 9x13 pan and set aside.
-In a large bowl combine your butter and sugar and mix on high for 3 minutes until light and fluffy.
-Slowly add in your flour until just combined.
-Press your dough into the bottom of your greased pan and spread it out evenly. (Tip: If you are wanting to smooth out the top, take a little bit of heavy cream and pour in the palm of your hand and spread it all over the top to smooth the crust).
-Bake the crust for 18 minutes, until edges are slightly golden.
For the Filling:
-While the crust is baking, combine your cream cheese, eggs, and sugar in a medium bowl and whisk until it is smooth.
-Mix in your almond extract.
-Once crust is done, pour the filling on top and smooth the filling our with a spatula.
-Bake for another 15-18 minutes (until cream cheese is set)
-Remove from oven and let cool completely before icing.
For the Icing:
-Once bars are cooled, mix together all your ingredients for the icing in a small bowl.
-Start with 2 Tbsp of milk and add more for the desired consitency.
-Spread frosting on top until nice and smooth and sprinkle with your chopped almonds.
-Cover your bars, and let cool in the fridge before slicing and serving.