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Title: Filbert - Chocolate Bars - BPH
Categories: Cookie Dessert German Chocolate
Yield: 24 Bars
| 1 | c | Whole unbleached filberts or almonds |
| 1 | Press-in pastry (see below) | |
| 1/2 | c | Butter or margarine |
| 3/4 | c | Sugar |
| 1 | ts | Vanilla |
| 3 | Eggs | |
| 2 | tb | All-purpose flour |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Ground nutmeg |
| 2 | oz | Semisweet chocolate; grated |
| PRESS-IN PASTRY | ||
| 3/4 | c | All-purpose flour |
| 1/3 | c | Powdered sugar |
| 4 | tb | Firm butter or margarine |
| 1/4 | ts | Almond extract |
| 1 | Egg yolk | |
: Spread filberts in a shallow baking pan and toast in a 350 F degree oven for 10 to 12 minutes or until golden beneath skins. Let cool, then rub briskly with a dish towel to remove skins. Whirl in a food processor until finely ground, then set aside.
: Grease an 8-inch square baking pan. Prepare pastry; press evenly over bottom of pan. Bake at 350 degrees for 12 minutes or until lightly browned.
: Meanwhile, in a bowl, beat butter and sugar until blended; stir in vanilla. Add eggs, one at a time, beating well after each addition. Stir in flour, cinnamon, nutmeg and filberts.
: Spread mixture evenly over pastry. Return to oven and bake for 30 to 35 minutes or until a wood pick inserted in center comes out clean. Remove from oven; immediately sprinkle with chocolate. Let stand for 30 minutes, then spread chocolate evenly over surface and let cool completely. Cut into 1" x 3" bars. Makes 24 bars.
To make press-in pastry: In a bowl, stir together 3/4 cup all-purpose flour and 1/2 cup powdered sugar. With a pastry blender or two knives, cut in 4 tablespoons firm butter or margaine until mixture resembles coarse crumbs. Add 1/4 teaspoon almond extract and 1 egg yolk, stir until blended. From "The Birmingham Post-Herald", October 7, 1992. Typos by Jeff Pruett.
From: Jeff Pruett Date: 28 May 97 National Cooking Echo Ä
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