Diamond Almond Bars

These buttery, almond bites combine the flavours and aroma of cinnamon and almond. Use a good almond extract as it is key in this recipe. I love Nielsen-Massey as the aroma is out of this world.

1 cup butter, softened
1 cup sugar
1 egg yolk
1 tsp. almond extract
2 cups flour

Topping:
2 T. sugar
1 tsp. cinnamon
1 egg white, beaten
1 cup blanched, sliced almonds

Cream butter and sugar. Add egg yolk; beat well. Stir in extract. Mix in flour until just combined.

Press onto parchment in 15×10” cookie sheet. Beat egg white until foamy; brush over dough. Top with almonds. Combine cinnamon and remaining sugar; sprinkle over the top.

Bake at 350 degrees for 25-30 minutes until lightly brown. (Do not over bake. You are aiming for a slightly chewy cookie). Cool on wire rack for 10 minutes. Using the parchment, slide the slab onto a cutting board. Using a ruler that is 1 inch wide, cut into diamond-shaped bars, by cutting straight the long way, and diagonally for the second cut. Cool completely, then store in a tin. These freeze very well.