Dutch Almond Boterkoek

I made these cookie bars for our family reunion. Since the family's Dutch, I thought it would be fun to make something that fit the "theme". :)

They were pertty good -- really buttery. Perfect with some tea -- or any type of refreshing drink, because these puppies are RICH.

Super easy too. Here's the recipe and the link:

Dutch Almond Boterkoek
http://allrecipes.com/Recipe/Dutch-Almond-Boterkoek/Detail.aspx

INGREDIENTS
1 cup butter
1 1/4 cups packed brown sugar
2 cups all-purpose flour
1 teaspoon almond extract
1 egg
1/2 cup blanched slivered almonds

DIRECTIONS
Preheat oven to 350 degrees F (180 degrees C). Grease a 9 x 12 inch jelly roll pan . You can also use a 9 x13 inch rectangular baking pan.

Cream together the brown sugar and the butter or margarine. Add the almond extract.

Sift and add flour to the creamed sugar mixture. Mix well.

Separate the egg, and add the egg yolk to the dough. Mix again.

Press into the greased sponge roll tin, and glaze with the lightly-beaten egg white.

Sprinkle with flaked or slivered almonds.
Bake approx 20 minutes. When cool, cut into bars

------------------------------------------------

FYI's

I had to keep bake them for a little longer than the 20 minutes (like 5 or so longer). So after 20 min, just watch it.

The dough looks like hardly anything - esp for a 9X13 pan. Don't worry, you want it to be a little thinner so it'll cook all the way through. It rises just a little bit too.

The Almond extract -- it didn't make it taste very almond-y. So if you dn't like almond tasting stuff -- don't worry, it's not that strong. if you LIKE that taste, and want a stronger taste of it in the cookies, you can either use a little more extract or use Almond paste.

Enjoy!