- 1 ½ cups unsalted butter, slightly softened
- 1 ½ cups sugar
- 2 large egg yolks
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons orange zest, very finely chopped
- 1 ½ teaspoons lemon zest, very finely chopped
- 1 ½ teaspoons, lime zest, very finely chopped
- 2 tablespoons amaretto liqueur*
- 2 tablespoons fresh rosemary, very finely chopped
- ¼ teaspoon salt
- 1 egg white, beaten
- 3 tablespoons raw turbinado sugar
- ⅓ cup almonds, coarsely chopped (natural sliced variety)
*Substitute 1 teaspoon almond extract if you don’t want to use amaretto liqueur.
- Preheat oven to 325 degrees.
- Lightly coat a 13-by-9-by-2-inch baking pan with vegetable cooking spray.
- Beat butter and sugar with electric mixer on medium-high speed until combined. Add egg yolks and beat until smooth and combined. Stir in flour, all three zests, amaretto, rosemary and salt, mixing on low only until everything is incorporated.
- Spread evenly in pan and brush top with beaten egg white.
- In a small bowl, mix raw sugar and almonds together. Sprinkle evenly over top.
- Bake until golden brown and sides are starting to come away from edges, about 32 to 37 minutes. Usually they’ll appear slightly deflated.
- Cool thoroughly on a wire rack. They’ll harden as they cool. Cut into bars or squares. Store in tightly covered container at room temperature.
Tips & Notes
• Be careful when zesting the citrus not to get the white bitter part, known as the pith.
• Rosemary is so easy to use. Simply hold stem at the top and run fingers down the stem to remove the individual needles before chopping.
• Turbinado sugar is also known as “raw” sugar. The coarse blond-light brown crystals have a delicate molasses flavor. You’ll find it in the baking aisle.
• These bars freeze exceptionally well. Simply place in freezer bag and thaw at room temperature.