You’re killing me, Averie! I would say if you could make them Tues, that would be fine and just serve as-is, but today is still like 5+ days out. Oh, how I love almond! I love the cake like texture of these bars. Total Time There’s a buttery shortbread crust that’s topped with a cream cheese and almond extract-based filling before frosting the bars and adding slivered almonds. Same flavor profile, the whole thing, just so many similarities and glad you tried that cake and loved it, and now love almond extract! Although it doesn’t take almond extract for me to eat frosting by the spoonful, it’s the literal icing on the cake for these easy, no-mixer, one-bowl layered bars. Crust – In a large bowl, combine all crust ingredients and using two forks or your hands, cut butter into dry ingredients until evenly distributed and pea-sized lumps and sandy bits form. but knowing what I know about your love of shortbread cookies, and just the flavors you tend to bake with, yes these have you written all over them! After crust has baked for about 15 minutes, remove pan from the oven, and evenly pour filling mixture over the crust. https://www.averiecooks.com/almond-cream-cheese-shortbread-bars I can’t tell you how excited I am about this recipe! If there was an almond extract perfume, I’d wear it! © Averie Sunshine Remove pan from oven, and place on a wire rack to cool completely before frosting. Line an 8-by-8-inch baking...","url":"https:\/\/www.averiecooks.com\/almond-cream-cheese-shortbread-bars\/#mv_create_967_1"},{"@type":"HowToStep","text":"Crust \u2013 In a large bowl, combine all crust ingredients and using two forks or your hands, cut butter into dry ingredients until evenly distributed and pea-sized lumps and sandy bits form. Bars will keep airtight at room temperature for up to 5 days. It smelled exactly how those cookies tasted! They sound amazing! & I am a frosting gal myself. Maybe I’ll put some in a vaporizer, too? Nothing fussy or complicated, just awesome tasting dishes everyone loves! And quite delicious even eaten straight from the freezer. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. Subscribe now to learn the secret copycat recipes the restaurants don't want you to know about! Candy Corn and White Choco Softbatch Cookies, Classic Yellow Cupcakes with Chocolate Buttercream Frosting, 1/2 cup unsalted butter, very soft (1 stick), 4 ounces brick-style cream cheese, softened (lite is okay), 1 to 2 teaspoons almond extract (I used 2), 1/4 cup unsalted butter, softened (half of 1 stick), about 1/4 cup slivered almonds (mine were untoasted). I got an email from the woman who was running it asking me if I had the recipe because she was being asked for it. I usually want to double it. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. Yield: 12 Halve the frosting portion of the recipe if you’re not a huge frosting fan because it’s pretty sweet. Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. Filling will likely slide into place, but lightly spread it into corners using a spatula if necessary. Almond Cheesecake Bars Recipe: How to Make It | Taste of Home :-). I’m comfortable storing frosted items at room temp; store in the fridge if you’re not, noting bars could become overly dry in the fridge, or store in the freezer for up to 6 months. Crust Aside from the one bar I sampled, I donated the pan to a fundraiser bake sale. Filling will likely slide into place, but lightly spread it into corners using a spatula if necessary. What I really like about the bars is that they look and taste fancy-schmancy, but are easy and straightforward to make. I could bathe in it. 1 to 2 teaspoons almond extract (I used 2) Cut into 3" x 1" bars. I find the flavor to be elegant, and I always associate it with the holidays. Frosting? Salted caramel makes everything better! Allow bars to cool in pan uncovered for at least 1 hour (or overnight and cover with a sheet of foil) before slicing and serving so frosting can set up. Cover with remaining dough. Evenly frost the bars, smoothing frosting lightly with a spatula as necessary. 34 minutes mmmm *swooned* this looks and sounds delicious. The same goes for the almond extract. Sometimes, even when I zero plans to use it, I take it out and take whiff. ","position":2,"name":"Crust \u2013 In a large bowl, combine all...","url":"https:\/\/www.averiecooks.com\/almond-cream-cheese-shortbread-bars\/#mv_create_967_2"},{"@type":"HowToStep","text":"Turn mixture out into prepared pan and hard-pack it with a spatula or hands to create an even, uniform, flat crust layer. 4 ounces brick-style cream cheese, softened (lite is okay) I’m comfortable storing frosted items at room temp; store in the fridge if you’re not, noting bars could become overly dry in the fridge, or store in the freezer for up to 6 months. Woohoo! How would you go about freezing them? 1 to 2 teaspoons almond extract ","position":6,"name":"Return pan to oven and bake for about...","url":"https:\/\/www.averiecooks.com\/almond-cream-cheese-shortbread-bars\/#mv_create_967_6"},{"@type":"HowToStep","text":"Remove pan from oven, and place on a wire rack to cool completely before frosting. Ironically the recipe I just posted yesterday is reminiscent of these bars. Salted Caramel Maple Pecan Pie Bars – All the flavor of pecan pie minus the work – so easy!! The softer the butter is, the quicker and easier it\u00a0is. Nutrition information per serving (1 bar) : Alternatively, you can use a non … Frosting, Nutella and condensed sweetened milk. Say I want to bring them to Thanksgiving, but I want to make them today (Saturday), would they keep, or should I freeze them? ","image":["https:\/\/www.averiecooks.com\/wp-content\/uploads\/2014\/11\/almondshortbreadbars-26-720x720.jpg","https:\/\/www.averiecooks.com\/wp-content\/uploads\/2014\/11\/almondshortbreadbars-26-720x540.jpg","https:\/\/www.averiecooks.com\/wp-content\/uploads\/2014\/11\/almondshortbreadbars-26-720x405.jpg","https:\/\/www.averiecooks.com\/wp-content\/uploads\/2014\/11\/almondshortbreadbars-26-735x735.jpg"],"recipeCategory":"Bars & Blondies","prepTime":"PT15M","cookTime":"PT34M","performTime":"PT34M","totalTime":"PT49M","recipeIngredient":["1\/2 cup unsalted butter, very soft (1 stick)","1 cup all-purpose flour","1\/4 cup confectioners\u2019 sugar","1 tablespoon cornstarch","1\/4 teaspoon\u00a0salt, optional or to taste","4 ounces brick-style cream cheese, softened (lite is okay)","1 large egg","1\/4 cup granulated sugar","2 tablespoons all-purpose flour","1 to 2 teaspoons almond extract (I used 2)","1\/4 cup unsalted butter, softened (half of 1 stick)","1 1\/2 cups confectioners\u2019\u00a0sugar","1 to 2 teaspoons almond extract","about 2 tablespoons cream or milk","about 1\/4 cup slivered almonds (mine were untoasted)"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 350F. 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