Mandelstang Almond Bars

Instructions

1. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.

2. In a food processor, pulse the whole blanched almonds until finely ground but not into a paste. Transfer the ground almonds to a bowl and add the powdered sugar. Mix well and set aside.

3. In a large mixing bowl, cream the softened butter until smooth and fluffy. Add the almond extract, ground cinnamon, and a pinch of salt. Mix until well combined.

4. Gradually incorporate the flour into the butter mixture, stirring until a crumbly dough forms. The dough should hold together when pressed between your fingers.

5. Divide the dough into two equal portions. On a lightly floured surface, shape each portion into a long log around 1 1/2 inches (4 cm) wide and place them on the prepared baking sheet.

6. Brush the tops of the logs with the beaten egg, then gently press sliced almonds on top for a decorative finish.

7. Bake in the preheated oven for about 20-25 minutes or until the edges are lightly golden.

8. Remove the baking sheet from the oven and let the almond bars cool for a few minutes before carefully transferring them to a cutting board.

9. Using a sharp knife, slice the logs diagonally into 1-inch (2.5 cm) bars. You can leave them as straight bars or cut on a slight angle for a traditional look.

10. Allow the Mandelstang Almond Bars to cool completely before serving or storing in an airtight container.