Makes 48 bars, about 1 x 2 inches.

BASE

2 cups all-purpose flour
¼ cup sugar
1 egg
1 cup softened butter

FILLING

? cup softened butter
¾ cup sugar
2 eggs
¾ cup blanched almonds, finely chopped

FROSTING

1 cup milk chocolate or semisweet chocolate chips

DIRECTIONS
  1. Preheat oven to 375°F. In the large bowl of an electric mixer, combine the flour, sugar, egg and butter. Mix at low speed until mixture is crumbly. Press mixture into a 13 x 9-inch pan, working it up the sides of the pan about ½ inch. Bake 20 minutes until pale golden.

  2. For the filling, cream the butter and sugar. Add the eggs, beating until light and fluffy, scraping sides of the bowl. Mix in the almonds. Spread filling over the pastry and bake another 10 minutes until filling is set. Remove from oven and cool.

  3. Put the chocolate chips into a small, heavy-duty plastic bag with a zip-type closure. Place in a bowl of hot tap water until chips are melted. Knead bag to be sure chips are completely melted. Wipe bag dry. With scissors, cut a small opening across one of the bottom corners of the bag. Squeeze out a thin stream of chocolate, crisscrossing the top of the bars.

Reprinted from Great Scandinavian Baking Book by Beatrice Ojakangas. Copyright 1988 by Beatrice Ojakangas. Published by the University of Minnesota Press. Used by permission.

Reprinted from Great Old-Fashioned American Desserts by Beatrice Ojakangas. Copyright 1987 by Beatrice Ojakangas. Published by the University of Minnesota Press. Used by permission.

Recipes include some edits, by permission from publisher.