Spiced Almond Bars Recipe
1 cup firmly packed dark brown sugar
4 tablespoons (1/2 stick) 70 percent vegetable-oil spread, softened
2 tablespoons orange marmalade (spreadable fruit)
1 egg white
1/4 teaspoon almond extract
1 3/4 cups all-purpose flour
1/2 cup wheat germ, any flavor
2 1/2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 to 2 teaspoons fat-free milk
1/3 to 1/2 cup sliced almonds
For the icing
3/4 cup powdered sugar
3 to 4 teaspoons fat-free milk
1/8 teaspoon almond extract
Heat oven to 325° F. Spray 2 cookie sheets with cooking spray.
To make bars: In large bowl of electric mixer, beat until well blended brown sugar, vegetable-oil spread and marmalade. Add egg white and 1/4 teaspoon almond extract; beat well.
In medium bowl, combine flour, wheat germ, pumpkin pie spice and baking soda; mix well. Add to mixture in mixer bowl in three portions; mix well.
Gather dough into a ball; divide into four equal parts. Shape each part into a 12-inch log. Place two logs 5 inches apart on each cookie sheet. With hands, flatten each log into a strip about 2 1/2 inches wide. Brush with 1 to 2 teaspoons milk; sprinkle with almonds.
Bake 11 to 13 minutes or just until set. (Cookies should be soft. Do not overbake.) Cool 5 minutes on cookie sheet. Cut diagonally into 1 1/2-inch-wide strips. Cool completely on wire rack.
To make icing: Combine powdered sugar, milk and almond extract in small bowl, adding enough milk for desired consistency; mix until smooth. Drizzle icing over cooled bars. Let stand until set. Store tightly covered.
Yield: 3 dozen bars.
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