Lemon Almond Crumble Bars

 

3 cups flour

1 cup sugar

1 tsp. baking powder

½ tsp. salt

1 cup butter

1 large egg

1 cup chopped almonds

 

Lemon Filling:

14-oz. can sweetened condensed milk

4 Tbsp. lemon zest (zest of 2-3 lemons)

½ cup fresh lemon juice (about 3-4 lemons)

2 large egg yolks

 

Preheat oven to 375°. Line a 13x9-inch baking dish with parchment paper or foil and grease with cooking spray.

In the bowl of a stand mixer, stir together the flour, sugar, baking powder, and salt. Add the butter one Tbsp. at a time and mix until the ingredients resemble fine crumbs. Add the egg and mix until incorporated.

Press 2/3 of the mixture onto the bottom of the prepared baking dish. Bake at 375° for 10-12 minutes or until the crust is starting to lightly brown.

While crust is baking, mix together the sweetened condensed milk, lemon zest, lemon juice, and egg yolks. Gently pour over the semi-cooked crust while still warm. Spread evenly with a spatula.

Crumble the remaining crust evenly over the top of the lemon filling. (Squeeze crumbs together in hands for bigger chunks.) Sprinkle almonds on top. Bake at 375° for an additional 20-25 minutes until the top is lightly brown and the filling is set in the center.

Cool on a rack to room temperature. Then chill in the refrigerator for 2 hours or until cold. Lift bars out of the pan. Cut and serve. Store leftovers in an airtight container in the refrigerator.

Recipe adapted from here

Churro Almond White Chocolate Chip Cookies

 

¾ cup salted butter

2 cups almonds

2 cups flour

1 tsp. baking soda

¾ tsp. kosher salt

1 cup dark brown sugar

½ cup sugar

2 large eggs

1 Tbsp. vanilla extract

1 tsp. almond extract

2 cups white chocolate chips

 

Churro Topping

½ cup granulated sugar

1 Tbsp. ground cinnamon

Instructions

Place butter into a small saucepan over medium heat. Cook and swirl butter in pan to melt butter. Continue to swirl pan while butter bubbles and cooks. Watch carefully as butter browns. When butter is brown, carefully pour into a heat-proof bowl, scraping brown bits from pan too. Let butter cool for 30 minutes.

Toast almonds and let cool.  Chop into bite-sized pieces.

Combine flour, baking soda, and salt; set aside.

Preheat oven to 330°. Place brown butter into a large mixing bowl. Stir in sugars, stirring until well combined. Add eggs and extracts stirring until well combined. Stir in flour, baking soda and salt. Stir until dough forms then add white chocolate chips and almonds stirring until combined.

Place sugar and cinnamon into a shallow bowl, stir to combine.

Scoop cookie dough with a medium-size cookie scoop and gently roll into churro topping. Place onto baking sheet 1 inch apart and bake for 10-11 minutes. Remove from oven and let cool for 15 minutes before transferring to a serving plate.

This recipe can be found here.