Swiss Chocolate Almond Bars created by: Almond Board of California

servings 42
ingredients 3/4 cup margarine or butter
1 1/4 cups sugar
1 square (1 oz.) unsweetened baking chocolate
2 eggs
1 tsp. grated lemon rind
1 Tbs. Kirsch
1 cup (4 1/2 oz.) chopped almonds
4 cups flour
2 tsp. ground cinnamon
1 tsp. ground cloves
1 egg white
preparation Cream margarine with sugar until light and fluffy. Melt chocolate and blend into creamed mixture; beat in eggs, one at a time. Add lemon rind, Kirsch and almonds; mix well. Sift 2 cups of the flour with cinnamon and cloves and blend into creamed mixture; mix in rest of flour, a half cup or so at a time. (You may not use quite all of the remaining two cups.) When dough is stiff enough to clean edge of bowl, turn out onto a floured pastry cloth. Roll out about 1/2-inch thick into a rectangle to fit a large cookie sheet (14 x 17-inches). Grease cookie sheet and turn rectangle of dough onto it. Beat egg white and brush over top of dough. Bake at 325 degrees, 20 to 25 minutes, or until done and lightly browned. While still hot, cut into rectangles. Cool and remove from pan. Makes 3 to 4 dozen bars, depending on size.