Dorie's Custardy Apple Bars

I'd been paging through my copy of Dorie Greenspan's newest cookbook, Baking Chez Moi, trying to decide which recipe to try first, when I happened to see her on TV promoting the book.  She was demonstrating this delicious recipe for Custardy Apple Bars.  I loved the way she described them and that pretty much sealed the deal for me.  I made them the next day and we absolutely loved them.    

Dorie Greenspan's Custardy Apple Bars

Printable Recipe

Ingredients

• 3 medium juicy, sweet apples, such as Gala or Fuji, peeled and cored

• 1/2 (68 grams) all-purpose flour

• 1 teaspoon baking powder

• 2 large eggs, at room temperature

• 1/3 cup (67 grams) sugar

• Pinch of fine sea salt

• 2 teaspoons pure vanilla extract

• 6 tablespoons whole milk at room temperature

• 2 tablespoons (1 ounce; 28 grams) unsalted butter, melted and cooled

• Confectioners' sugar, for dusting (optional)

Directions

1. Preheat oven to 400F and place rack in center position.

2. Butter an 8x8-inch square baking pan; set aside.

3. Use a mandoline to slice apples 1/16-inch thick.

4. In a small bowl, whisk together the flour and baking powder; set aside.

5. In a large bowl, whisk together the eggs, sugar, and salt for 2 minutes, until the sugar dissolves and the color of the eggs is pale.

6. Add the vanilla, milk, and melted butter.

7. Add the reserved flour mixture and continue to whisk until batter is smooth.

8. Use a spatula to gently fold the apples into the batter, being sure each apple gets coated.

9. Pour mixture into prepared pan and pat into as even a layer as you can (it will level as it bakes).

10. Bake for 30-40 minutes until the apples turn golden brown and a knife inserted in the center of the cake comes out clean.

11. Cool cake on baking rack for 15 minutes before cutting.

12. Slice and dust with confectioners' sugar if desired.

Notes

• I prefer these bars served at room temperature, but they're also good served warm or cold right out of the fridge.  

• Pears may be substituted for the apples. 

Chinese Almond Cookies

I posted these cookies a long time ago, but I recently received a request for the recipe again, so this one's for you Phyllis - Enjoy! 

These cookies are a long-time family favorite going back to my childhood - and they're  a particular favorite of one of my brothers.  The original recipe was lost during a move many years ago, and despite our trying, we were unable to find a suitable replacement.  We had all but given up when I stumbled upon this recipe and thought it looked promising.  But to be completely sure, I needed to know if they would pass my brothers scrutiny.  So the next time we got together, I placed a container full of these tasty morsels in front of him and opened the lid.  He gasped, and exclaimed, "Chinese Almond Cookies!"  He then proceeded to eat nearly all of them - so yeah, they passed the test.

View fullsize

Put all the ingredients in a stand mixer and combine well.  Use a #50 scoop to portion the dough.  Knead each portion 5 or 6 times to soften, then roll into a ball, make an indentation with your thumb, and press a blanched almond into the depression.

View fullsize

If the dough cracks like the ball on the right, knead it a few more times and try again.

View fullsize

Pop them into the oven and bake for 10-15 minutes.

View fullsize

The cookies should barely turn a very light golden brown color.

View fullsize

These cookies are soft and chewy and will remain that way if you store them in an airtight container.

Items used to make this recipe:

(affiliate links)

• half sheet pan https://amzn.to/3rYgZWy

• half sheet silpat liner https://amzn.to/3IIMQBi

• pure almod extract https://amzn.to/3rXXihp

• #50 cookie scoop (NOT a 50mm scoop) https://amzn.to/3AEk6XE

---

Chinese Almond Cookies

makes about 40 cookies

Printable Recipe 

Ingredients

• 2 ¾ cups (365g) all purpose flour

• 1 cup (200g) granulated sugar

• ½ teaspoon baking soda

• ½ teaspoon fine sea salt (or table salt)

• 1 cup (176g) vegetable shortening

• 1 large egg, beaten

• 2 tablespoons milk

• 1 teaspoon pure almond extract

• 40 blanched almond (optional)

Directions

To Blanch Almonds:

1. Boil almonds in water for 1-2 minutes until the brown papery skins start to loosen and wrinkle.

2. Remove from boiling water and cool in ice water.

3. Drain and slip skins off by gently pinching one end of the almond. The nuts should slip right out of their skins.

4. Allow almonds to dry.

To Make Dough:

1. Preheat oven to 325F.

2. In a small bowl, whisk together the flour, sugar, baking soda, and salt; set aside.

3. In a stand mixer fitted with a paddle attachment, beat the flour mixture and shortening until combined.

4. Add the egg, milk, and almond extract; mix well.

To Bake the Cookies:

1. Use a #50 cookie scoop to evenly portion dough and knead in the palm of your hands 5 or 6 times, then roll into balls; place balls of dough on a silpat or parchment lined sheet pan, 12 at a time.

2. Make a depression in the center of each ball of dough with your thumb and gently press a blanched almond into the depression.

3. Bake for 15-18 minutes or until they just start to turn light golden around edges.

4. Cool 5 minutes before transferring to a wire rack to cool completely.

5. Store in an airtight container.