Instructions
- TO TOAST ALMONDS: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
- HEAT oven to 350°F. Line a 13 x 9-inch baking pan with foil.
- CHOP finely 1/2 cup almonds. Combine chopped almonds, flour, powdered sugar, almond extract and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture is the size of peas. Press in bottom of prepared pan. Press remaining 3 tablespoons sliced almonds into crust mixture.
- BAKE 20 minutes or until edges are light brown. Cool.
- REDUCE oven temperature to 325°F. Combine sweetened condensed milk, lime juice, egg yolks, lime peel and food coloring, if desired, in large bowl. Beat until smooth. Pour over crust.
- BAKE 20 minutes or until center is set. Cool 2 hours. Cut into bars. Decorate with Whipped Topping.
- WHIPPED TOPPING: Chill a large mixing bowl in the fridge (optional, but strongly encouraged). In your chilled bowl, combine mascarpone cheese and sugar on a high speed until completely combined. Add vanilla and heavy cream, and mix on a low setting until it is mostly combined. Now increase speed to high and whip until stiff peaks form – it may take a little while, so be patient! Top each bar with cream mixture using a pastry bag or spoon.
- For a thicker bar, double cookie bar ingredients; proceed as above.
Nutritional Facts:
- Serving Size 1 bar of 24
- Calories Per Serving 200
- Total Fat 12 g
- Calories From Fat 110 g
- Saturated Fat 7 g
- Trans Fat 0 g
- Cholesterol 60 mg
- Sodium 75 mg
- Total Carbohydrates 21 g
- Dietary Fiber 0 g
- Sugars 17 g
- Protein 4 g
