Remember my almond post from before I totally
failed flaked out on the Color Your World challenge? The one where I mentioned that I wanted to share a recipe? My old-school mom sent me that recipe (yes, on paper through the mail with a stamp and everything), and I thought I’d share it since some of you were interested.
As I am not a food blogger, I never thought to take a picture of the deliciousness… so I don’t have one. But trust me… it’s quite good. Almonds are one of my least favorite nuts, but that didn’t matter at all.
Pineapple Almond Bars
2 cups all-purpose flour
2 cups brown sugar, packed
1/2 cup butter (1 stick), softened
1 cup almonds, finely chopped, toasted
1 tsp ground cinnamon
1 tsp baking soda
3/4 cup dairy sour cream
1 tsp vanilla extract
1 (8 1/4 oz) can crushed pineapple, drained
Preheat oven to 350°F. Grease a 13×9 inch baking pan.
Mix flour, sugar and butter until crumbled. If necessary, get right in there with your hands. Stir in almonds. Press 2 cups of the mixture into the bottom of 13 x 9 inch greased baking pan.
To the remaining flour mixture, add cinnamon, baking soda and salt. Mix.
Beat in egg, sour cream and vanilla. Drain pineapple and stir in.
Spoon over crust.
Bake in 350°F oven for 40 minutes (check at 30 min to be safe) or until cake pulls away from sides of pan. Cool completely in pan. Dust with powdered sugar, cut into bars and serve.
I recommend enjoying with a big cup of coffee. But I recommend enjoying everything with a big cup of coffee, so take that as you will…
©2018 what sandra thinks… and mom… and I have no idea where she found this recipe