Almonds Orange And Carrot Bars |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
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An out-of-this-world cookie version of the ever-popular carrot cake, these flavorsome, moist bars are best eaten fresh or stored in the refrigerator after making. Ingredients:
75g/3oz/6tbsp butter, softened |
50g/2oz/ 1/4 cup caster sugar |
150g/5oz/ 1 1/4 cups plain flour |
finely grated rind of 1 orange |
for the filling |
90g/3 1/2 oz/7 tbsp unsalted butter, diced |
75g/3 oz/ 1/2 cup caster sugar |
2 eggs |
1/2 tsp almond extract |
175g/6oz/1 1/2 cups ground almonds |
1 cooked carrot, coarsely grated |
for the topping |
175g/6 oz/ 3/4 cup cream cheese |
3/4 cup caster sugar |
1 tsp milk |
2-3 tbsp chopped pecans |
Directions:
1. Preheat the oven to 375F. Lightly grease a 11x7in shallow baking tin. Put the butter,caster sugar, flour and orange rind into a bowl and rub together until the mixture resembles coarse breadcrumbs. Add water, a teaspoon at a time to mix to a firm but not sticky dough. Roll out on a lightly floured surface and use to line the base of the tin.
2. To make the filling, cream the butter and sugar together. Beat in the eggs and almond extract. Stir in the ground almonds and the grated carrot. Spread the mixture over the dough base and bake for about 25 minutes until firm in the center and golden brown. Leave to cool in the tin.
3. To make the topping, beat the cream cheese and sugar together until light and fluffy, add the milk and spread over the cooled filling. Sprinkle with the chopped pecans. Cut into bars with a sharp knife.
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