Lee Ann’s Lemon-Orange Bars

Name: Lee Ann’s Lemon-Orange Bars
Yield: Makes 3 dozen 2¼ × 1-inch bars
Cuisine: United States
Ingredients: ¼ cup sliced almonds; ⅛ teaspoon salt Grated zest of ½ lemon (reserve the other half for the Alling); ¼ cup confectioners’ sugar; 2 eggs; ⅛ teaspoon salt Grated zest of ½ lemon (reserve the other half for the Alling); 2 tablespoons chopped almonds; 1 cup less 2 tablespoons flour; ½ cup (1 stick) unsalted butter, softened; ½ cup (1 stick) unsalted butter, softened; 2½ tablespoons flour; 2 tablespoons lemon juice, squeezed fresh; Pinch of salt; ½ teaspoon baking powder; Grated zest of 1 orange; ¾ cup sugar; 3 tablespoons orange juice, squeezed fresh; Grated zest of ½ lemon

Preparation info

Makes
3 dozen
bars

Difficulty
Easy

Appears in

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

About

Adapted from a recipe of my friend Lee Ann Fisher in New Jersey, a bar cookie—almost a miniature French tart—with the refreshing combination of lemon and orange. The chopped almonds make a crumbly crust, the sliced almonds give the top a neat, finished look.

Ingredients

Almond Crust

1 cup less 2 tablespoons flour
2 tablespoons chopped almonds

Americas
United States
New Jersey
Dessert
Vegetarian

Method

Almond Crust: Preheat the oven to 375°F. Generously butter a 9-inch square baking pan. In a food processor or electric mixer, combine the flour, chopped almonds, butter, confectioners’ sugar, salt, and lemon zest until they begin to form a cohesive dough.