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For the Crust:
  1. 1 cup salted butter, softened to room temp
  2. 1/2 cup powdered sugar
  3. 2 cups all purpose flour

For Filling:
  1. 2 large eggs, room temp
  2. 1 (8oz) package regular cream cheese, fully softened
  3. 1/3 cup granulated sugar
  4. 1 tsp pure almond extract

For Frosting:
  1. 1 cup powdered sugar
  2. 1/4 cup salted butter, softened to room temp
  3. 1 1/2 TB milk (I used whole milk)
  4. 1 tsp pure almond extract

Garnish: Almond slices or slivers


  1. Preheat oven to 350F with rack on lower middle position. Grease a 9×13 pan and set aside.
  2. Make the Crust: In a large bowl, combine the butter and powdered sugar; using electric (or stand) mixer fitted with paddle attachment, mix together on medium high speed until light and fluffy, 3-4min. Gently add flour and mix on low speed just until combined. Mixture will be crumbly, so use hands to form a dough ball. Press evenly into prepared glass pan to form bottom crust (I use bottom of a flat glass cup to press down evenly.) Bake 18 minutes or until lightly browned and set. Remove from oven, but leave oven on.
  3. While the crust is baking, make Filling: In a large bowl, combine eggs, very-soft cream cheese, and sugar. Whisk together until creamy and no lumps remain (it really helps if your cream cheese is quite soft to start with.) Add almond extract and mix to combine. Evenly pour the filling over crust, using rubber spatula to scrape all filling. Bake 15-20 min or until set. Let dessert cool completely on wire rack.
  4. Frost the Bars: In a bowl, combine all frosting ingredioents. Whisk until smooth and no more lumps. Evenly frost over cooled dessert bars (be sure bars have cooled completely before frosting.) Cover, chill, and serve with almond slices on top.

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