Rio Casino Almond Bars

Recipe Ingredients

		Sugar Dough
1 cup	198g / 7oz	Butter - (2 sticks)
1 cup	198g / 7oz	Powdered sugar
2		Eggs
1 teaspoon	5ml	Vanilla extract
3 1/2 cups	218g / 7.7oz	Cake flour - plus more
		Assembly
1 cup	198g / 7oz	Butter - (2 sticks)
2/3 cup	157ml	Honey
1 cup	198g / 7oz	Granulated sugar
4 cups	372g / 13oz	Sliced almonds

Recipe Instructions

For the sugar dough, cream butter until pale and fluffy, about 1 minute. Add powdered sugar and blend until smooth but not airy. Add eggs, 1 at a time, and vanilla and blend well. Gradually add cake flour and mix until smooth. Flatten dough into rectangle, wrap in plastic wrap and chill in refrigerator 2 hours.

Roll out dough on floured board to 15- by 10-inch rectangle 1/8-inch thick. Wrap dough around rolling pin and transfer to jelly roll pan lined with waxed paper or parchment paper. Press dough into pan bottom, trimming edges to fit. Use any scraps to fill gaps in dough, pressing seams together. Prick all over with fork. Bake at 350 degrees until slightly browned, 12 to 14 minutes. Cool on rack.

For assembly, melt butter in saucepan over medium heat. Add honey and granulated sugar and bring to boil. Add nuts, return to boil then remove from heat. Let cool slightly. Pour warm filling into shell, spreading evenly. Do not overfill. Bake at 350 degrees until topping bubbles and turns golden brown, 12 to 15 minutes. Cool, then cut into bars.

This recipe yields 48 (3- by 1 1/2-inch) bars.

Each bar: 176 calories; 43 mg sodium; 19 mg cholesterol; 10 grams fat; 19 grams carbohydrates; 3 grams protein; 0.29 gram fiber.

Source:
The Los Angeles Times, 03-29-2000

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