Bar

This procedure is called the bar method because the dough is baked in long, narrow strips and later cut crosswise into bars. It should not be confused with sheet cookies, which are also called bars by many cooks.

1. Scale the dough into 1¾-pound (800 g) units. Units weighing 1 pound (450 g) may be used for smaller cookies.
2. Shape the pieces of dough into cylinders the length of the sheet pans. Place three strips on each greased pan, spacing them well apart.
3. Flatten the dough with the fingers into strips 3–4 inches (8–10 cm) wide and about ¼ inch (6 mm) thick.
4. If required, brush with egg wash.
5. Bake as directed in the formula.
6. After baking, while the cookies are still warm, cut each strip into bars about 1¾ inches (4.5 cm) wide.
7. In some cases, as with Italian-style biscotti (meaning “baked twice”), the strips are cut into thinner slices, placed on sheet pans, and baked a second time until dry and crisp. for an example.