Scandinavian Almond Bars - Gluten Free and not

By ctozzi

Flaky, tender, almond flavored shortbread bars are topped with sliced almonds and drizzled with a very light glaze.

Ingredients

• Gluten Free Flour:
• 1 cup brown rice flour *
• 1/2 cup tapioca starch *
• 1/4 cup potato starch *
• 3/4 cup oat flour *
• 1/2 teaspoon xantham gum *
• OR**
• 1 3/4 cups flour
• Same for both:
• 2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 1/2 cup butter, room temperature
• 1 egg, room temperature
• 1/2 teaspoon almond extract
• Topping:
• 1 tbsp milk
• 1/2 cup sliced almonds
• Icing:
• 1 cup powdered sugar
• 1/4 tsp almond extract
• 1-2 tbsp milk

Preparation

Step 1

Preheat the oven to 325 degrees. Whisk together the flours, xantham gum, baking powder
and salt and set aside. Cream together the butter and the sugar. Add the
egg and the almond extract and then mix until light and fluffy. Slowly
add the flour mixture to the butter mixture. Mix until combined.

Press the dough into the bottom of a thoroughly buttered 9x13 pan. Press with
your fingers or a pastry roller to smooth the top of the dough. The gluten free dough is a bit stickier than the traditional version. I found that it was easiest to place a sheet of parchment or wax paper on top of the dough and press it into the pan with my hands that way.

Let the bars cool in the pan for 5 minutes and then cut into bars. If they
are too soft to cut, let them cool for a few more minutes. Remove them
carefully (they will be quite soft) to a wire rack to cool completely
before icing. Prepare the icing, adding just a tiny bit of milk at a time. If the
consistency is too thick, it won't drizzle nicely over the bars. If it
is too thin, the icing will just melt into the bars. If you are unsure,
test a bit of it on the edge of one bar before drizzling the icing over
the entire batch.