Serves: 24
Total Calories: 60
Preheat oven to 350°. Line a 13 x 9 x 2-inch baking pan with foil, extending foil over edge of pan. Coat with non-stick spray.
In a small bowl, stir flour and baking powder set aside.
In a medium mixer bowl at medium speed, beat 2/3 cup sugar and eggs until thick and lemon colored. Gradually add almond paste and beat until well blended. By hand, fold in flour mixture. Spread in pan. Sprinkle almonds and 3 tablespoons sugar over top.
Bake 30 minutes or until edges are light brown and top is set. Do not overbake. Cool pan on a wire rack. Holding foil edges, lift cookie from pan. Cut into squares. If desired, cut each square diagonally to form triangles.
Cover and store in a cool place.
This European Almond Cookies recipe is from the Favorite Cookie Bars Cookbook. Download this Cookbook today.
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