SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Viennese Almond Bars

Yield: 30 bars
Prep 25 mins Bake 350°F 40 mins
Viennese Almond Bars
  • 1 17 1/2 ounce package  sugar cookie mix
  • 1/4  cup  cold butter
  • 4  ounces  cold cream cheese (half of an 8-ounce package)
  • 1/2  cup  sliced almonds, toasted and finely chopped
  • 2/3  cup  seedless raspberry preserves
  • 1 8  ounce can  almond paste
  • 1/4  cup  sugar
  • 1  egg
  • 2 - 3  tablespoons  milk
  • 1/4  cup  sliced almonds, toasted

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Lightly grease foil. Set aside. In a large bowl, use a pastry blender to cut butter and cream cheese into cookie mix until mixture resembles coarse crumbs. Add the finely chopped almonds; stir to combine. Reserve about 1 cup of crumb mixture for topping. Press the remaining mixture onto the bottom of the prepared pan. Bake in the preheated oven 15 minutes or until set.

2. Meanwhile, in a small bowl, stir the preserves to loosen; set aside. In a large bowl, combine the almond paste, sugar, and egg. Beat with an electric mixer on medium speed until combined. Beat in milk, 1 tablespoon at a time, until mixture is spreadable. Spoon almond paste mixture in small mounds on crust, spreading evenly to within 1/4-inch of edge. Spread the raspberry preserves evenly over the top of the almond paste mixture. Sprinkle with the reserved crumb mixture, then top with the 1/4 cup sliced almonds.

3. Bake for 25 to 30 minutes or until the topping is light golden brown. Cool in pan on a wire rack. Using the edges of the foil, lift the uncut bars out of the pan. Cut into diamond- or square-shaped bars. Makes 30 bars.

From the Test Kitchen
  • Place bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe