1
bolsa (1 lb 1.5 oz) de mezcla para galletas azucaradas Betty Crocker®
1
cucharadita de cardamomo (cardamom) molido
1/2
taza de mantequilla o de margarina, fría
1/4
cucharadita de extracto de almendras
1
huevo, ligeramente batido
1/2
taza de almendras rebanadas, picadas
Glaze
1/2
taza de azúcar en polvo
2
cucharaditas de mantequilla o de margarina, derretida
1/4
cucharadita de cardamomo (cardamom) molido
1/4
cucharadita de extracto de almendras
1
a 2 cucharaditas de agua tibia
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Instrucciones
1
Precalienta el horno a 350°F. Rocía con spray para cocinar el fondo y los lados de un molde para horno de 13x9 pulgadas.
2
Ralla 2 cucharaditas de cáscara de naranja y exprime jugo de la naranja. En una olla de 2 cuartos de galón, calienta el jugo de naranja, los chabacanos, el azúcar granulada y dos tercios de taza de agua y hierve a fuego medio, revolviendo ocasionalmente. Reduce el fuego a medio bajo; cocina a fuego lento 15 minutos, revolviendo ocasionalmente. Retira del fuego. Añade 2 cucharaditas de mantequilla; revuelve hasta que se derrita. Con un tenedor o con un machacador de papas, machaca el relleno, hasta que esté bastante homogéneo. Deja a un lado.
3
En un recipiente o tazon grande, incorpora la mezcla para galletas y 1 cucharadita de cardamomo. Con un mezclador de masa o pasta para pay* o con un tenedor, mezcla suavemente media taza de mantequilla, hasta que la mezcla se desmorone. Añade el extracto de almendra y el huevo; revuelve con el tenedor para combinar. Reserva una taza de la mezcla en grumos. Oprime la mezcla restante en el fondo del molde. Hornea 15 minutos.
4
Con una cuchara, extiende en forma pareja el relleno sobre la corteza de galletas caliente. Mezcla las almendras con la mezcla en grumos que reservaste; espolvorea sobre el relleno. Hornea de 25 a 30 minutos más o hasta que la cubierta esté ligeramente dorada. Enfría 10 minutos.
5
En un tazón o recipiente chico, mezcla los ingredientes para el glaseado, utilizando suficiente agua tibia, hasta que el glaseado esté lo suficientemente aguado o suficientemente líquido para rociar. Coloca el glaseado en una bolsa de plástico resellable para guardar alimentos; sella la bolsa. Haz un cortecito en una esquina de la bolsa. Oprime la bolsa para rociar el glaseado sobre las barras calientes. Deja enfriar por completo, aproximadamente 1 hora. Para barras, corta 8 hileras por 4 hileras. Guarda tapado, a temperatura ambiente.
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Consejos de expertos
consejo 1
El cardamomo es una especia aromática única, miembro de la familia del jengibre, que le da un gran sabor a esta receta, sin embargo es un poco caro. Si no la utilizas en la receta, el sabor será diferente, pero aun así obtendrás unas barras deliciosas.
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