Vanilla-chocolate Nut Bars

3 cups all-purpose flour

1 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into small cubes, chilled

1/2 cup milk

2 teaspoons vanilla extract

Decorations

1 bag (12 ounces) semisweet chocolate chips

1 tablespoon unsalted butter

1 cup sliced almonds

Line a 13-by-9-inch baking dish with foil, leaving several inches of foil overhanging on the 9-inch sides. This overhang is used to lift the cookies from the baking dish once they have cooled. Lightly coat the foil with baking spray.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the chilled butter and use your hands, 2 knives, or a pastry cutter to rub it into the flour until the mixture resembles cornmeal.

Drizzle the milk and vanilla over the dry ingredients, then toss lightly to mix. The dough will be dry and very crumbly.

Firmly press the crumbly dough into the prepared baking dish in an even layer. Refrigerate the dough in the dish for 20 minutes. Meanwhile, heat the oven to 375 degrees.

Place the baking dish in the oven and bake until firm and the edges are golden brown, 25-28 minutes. Let the cookie slab cool in the pan until set. Using the foil, lift the slab of cookie from the baking dish and set on a wire rack to cool completely.

Cut the slab into 24 squares, then cut each square into 2 triangles and set on waxed or parchment paper.

In a microwave-safe bowl, combine the chocolate and butter. Heat on high in 20-second bursts, stirring between each, until fully melted and smooth. Place the almonds in a second bowl.

One at a time, dunk each side of each triangle in the melted chocolate to create a frame of chocolate around the cookie, then dunk each side in the almonds, pressing gently so they stick to the chocolate.

Return the cookies to the wax paper to allow the chocolate to cool and harden. Cookies can be stored in an airtight container at room temperature up to 4 days.

Makes about 48 cookies. Associated Press