Moist Almond Bars

By Joan_Z

Ingredients

• 1/2 cup Packed almond paste (5 oz - not marzipan) 1/ tsp. Salt
• 1/2 cup Granulated sugar - divided
• 3/4 cup Less fat margarine
• 1/4 cup fat free or light cream cheese
• 1 large Egg separated
• 1 1/4 tsp. Almond extract
• 1/2 cup Whole wheat flour ( plus 2 tablespoons) 1/2 cup Unbleached white flour - plus 2 tablespoon 1/2 cup Sliced almonds ( 1 1/2 oz)

Details

Cooking time 35mins

Preparation

Step 1

Preheat oven to 350. Line 9x9 or 8x8 baking dish with foil and coat the foil with Pam. Set aside.

In a small food processor bowl, pulse almond paste to break up into small bits. Add the salt and 1/4 cup sugar and pulse until finely ground (30 seconds).

In a large mixing bowl, combine margarine, cream cheese and 1/4 cup sugar with electric mixer fitted with paddle attachment, beating at medium speed for about a minute. Add almond past mixture, egg yolk and almond extract and beat until blended (1 minute). Reduce speed to lowest speed and add the flours, beating just until combined.

Spread batter evenly in the prepared pan. Lightly beat the egg white in a small bowl then brush some over the top of the batter. Sprinkle the top evenly with sliced almonds.

Bake until top is just golden (35 minutes). Cool completely in pan on rack (30 minutes). Lift foil out of pan and onto a flat surface. Cut into 25 squares and serve. The bars will keep well in an airtight container at room temperature for a few days.