Title: Norwegian Almond Bars
Categories: Bar Cookie Dessert
Yield: 36 Servings
| BASE |
| 1 3/4 | c | All-purpose flour |
| 3/4 | c | Sugar |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 3/4 | c | Margarine or butter;softened |
| FILLING |
| 1 1/4 | c | Powdered sugar |
| 1/2 | c | Mashed potato flakes |
| 1/2 | c | Water |
| 1 | ts | Cinnamon |
| 1/2 | ts | Cardamom |
| 1 | | Egg |
| 1 | | Tube (7 oz) almond paste |
| NUTRITIONAL INFO PER SERVING |
| 120 | x | *Calories |
| 2 | x | *Gm Protein |
| 15 | x | *Gm Carbohydrate |
| 6 | x | *Gm Fat |
| 6 | x | *Mg Cholesterol |
| 85 | x | *Mg Sodium |
| 55 | x | *Mg Potassium |
Heat oven to 375. Lightly spoon flour into measuring cup; level off. In
large bowl, combine flour and remaining base ingredients; blend until
crumbs form. Press half of mixture in ungreased 13x9" pan. Reserve
remaining mixture for topping.
In large bowl, combine all filling ingredients; blend well. Spread over
base; sprinkle reserved mixture over filling. Bake at 375 for 25-30 minutes
or until light golden brown. Cool completely; cut into bars.
(Source: Pillsbury Classic #122 - April 1991) (MM'd by Nancy Hagfors -
GXDB48A on Prodigy; N.HAGFORS on GEnie)