Almond Ricotta Bars

By CheeseDiva

Ingredients

• 16 tablespoons (2 sticks) unsalted butter, at room temperature, plus more for the pan
• 2 1/2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 cups granulated sugar
• 2 large eggs
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 15 ounces whole-milk ricotta cheese
• FOR THE ICING
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 3 cups confectioners' sugar
• 1 teaspoon almond extract
• 1/2 cup sliced, skin-on almonds, toasted (see NOTE)

Preparation

Step 1

For the bars: Preheat the oven to 325 degrees. Use butter to grease the bottom and sides of a 13-by-18-inch (standard size) rimmed baking sheet, then line it with parchment paper.

Use a fork to whisk together, or use a sifter, to blend the flour, baking powder and salt in a bowl.

Beat the 16 tablespoons of butter in the bowl of a stand mixer or handheld electric mixer on medium-high speed for a few minutes, until creamy. Stop to add the granulated sugar; beat on medium-high speed for 2 minutes, until lightened and fluffy. Stop to scrape down the bowl. Add the eggs one at a time, beating on medium speed after each addition until thoroughly combined. Add the extracts and beat just until well blended.

Reduce the speed to low; add the ricotta in three additions, mixing each time until incorporated. Gradually add the flour mixture to form a soft dough. Spread in the baking sheet; bake (middle rack) for about 35 minutes, or until set, lightly golden and the edges are starting to pull away from the sides. Transfer to a wire rack to cool (in the pan) completely.

Meanwhile, make the icing: Combine the butter and cream cheese in the bowl of a stand mixer fitted with a balloon-whisk attachment or use a handheld electric mixer; beat on medium-high speed for about 2 minutes, or until light and fluffy. Reduce the speed to low; add the confectioners' sugar and almond extract, beating to form a smooth, creamy icing.

Use the parchment underneath to slide the bar slab out of its baking sheet and onto a cutting board. Invert and discard the paper. Cut the slab into 48 bars of equal size, keeping them in place as much as possible. Spread the icing evenly over all the cut pieces, then top each with the toasted almonds. Re-score or cut all the bars, as needed, removing them from the slab arrangement as you work.

NOTE: Toast the sliced almonds in a small dry skillet over medium-low heat for a few minutes until fragrant and lightly browned, shaking the pan to avoid scorching. Cool completely before using.