This is a Dutch almond buttercake bar cookie that keeps well.
This buttery bar cookie is simple to make and surprisingly delicious and addictive. I include this cookie when I'm putting together a cookie tray - it provides a nice balance to the more complex and "heavier" cookies. - 10 Feb 2000 (Review from Allrecipes US | Canada)
Call me silly, but I like them better made in a pie plate. very simple, but needs a little adjustment. Mix 2/3 cup room-temperature (unsalted) butter, 1/2 cup white sugar, and 1/2 cup packed brown (light or dark). I like the almond flavor, so add 1 1/2 tsp extract. Add the whole beaten egg, except for 1 tsp. Sift 1 1/2 cups of flower and 1/2 tsp of baking powder into butter/sugar/egg mixture. Put dough in greased 9" pie plate. Mix reserved egg w/ 1 tsp water and brush over dough. I like to add some turbinado sugar on top for crunch rather than the slivered almonds, but that's a matter of taste. Bake for 25-30 mins. at 350F until firm to the touch. Comes out great! - 22 Sep 2010 (Review from Allrecipes US | Canada)
THESE ARE INCREDIBLE! So easy and sooooooo good! I just used an average glass casserole dish, and it worked out fine. These were halfway between a cookie and a cake, but they cut very easily and held their shape. This recipe would make a divine crust. Highly recommended! So easy and quick, and the almond taste is gourmet--reminiscent of marzipan. I'll be making these again. THANKS!! - 01 Jul 2007 (Review from Allrecipes US | Canada)