The Spoon and Pint

Welp, we have found another almond recipe for all of you Spoon and Pint’ers! By now you know how much we love the almond flavor from our desserts/ appetizers we have shared in the past on the blog, we are almond addicts. Here are a few of our almond recipes if you have missed them.
Almond Buttercream Cupcakes
The Mega Almond Sugar Cookie
Almond Poppyseed Muffins
Chipped Beef Cheese Ball + Dill 
Half-Healthy Bacon Dip

The little lady and I did some baking on Sunday. Sundays in our house we like to lay low, take it easy and stay home!  Cooking and baking are usually involved. Sundays are usually the only day we are all at home so this way we can get in some good family time before the busy week starts. This dessert is a mix between the flavor of a dutch letter and a cheesecake! I brought a few samples to my work ladies, they all approved and wanted the recipe. I found a recipe from Taste of Home, and changed up the original recipe to my liking! Extra cream cheese and some toasted almonds are involved!

Almond Cheesecake Bars
Crust:
2 cups all-purpose flour
1 cup salted butter, softened (2 sticks)
1/2 cup powdered sugar

Cheesecake filling:
1 & 1/2  package of cream cheese, softened (12 ounces)
3/4 cup sugar
1 1/2 teaspoon almond extract
3 larges eggs at room temperature

Frosting:
1 1/2 cup powdered sugar
1/4 cup salted butter, softened
1 teaspoon almond extract
5 teaspoons whole milk

Pan roasted almonds:
1/2 cup natural sliced almonds
1 tablespoon salted butter
3 tablespoon sugar

Directions:
1) Crust: In a medium mixing bowl mix flour, softened butter, and powdered sugar until mixed thoroughly. Press mixture into a greased 9×13 pan. Bake at 350 degrees for 20-25 minutes until crust is starting to brown.

2) The cream cheese filling: In a medium sized bowl mix cream cheese, sugar, and almond extract with a beater until smooth. If you have clumps your cream cheese is too cold. Beat in eggs slow to mixture beat only until combined (do not overbeat).  Pour cream cheese mixture over crust. Bake at 350 degrees for 15-20 minutes until center is almost set. Let bars cool.

3) Frosting: Combine powdered sugar, softened salted butter, almond extract, and whole milk in a bowl. Beat until smooth. Frost bars when they are completely cool.

4) Skillet roasted almonds: Melt butter in a skillet over medium heat. Add sugar and almonds. Cook for 4-5 minutes stirring and watching closely because they will burn easily.  Cool on a plate. Top frosted bars with the almonds!

5) Store almond cheesecake bars in a tight container in the refrigerator.

Recipe adapted from Taste of Home

Your almond addicts,
S|S