Almond Squares I Recipes

CHEWY ALMOND SQUARES (BLONDIES)

Steps:

• Preheat oven, prep pan, toast almonds: Preheat your oven to 350°F. Grease an 8x8-inch baking pan with butter. Toast blanched almonds if you have not already done so, and when cool, roughly chop them.
• Mix wet ingredients: In a mixing bowl, whisk together the melted butter and brown sugar until there are no more lumps of brown sugar. Whisk in the beaten egg and almond extract.
• Whisk dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and pinch of salt.
• Make batter: Add the dry mixture to the wet mixture and mix until smooth. Stir in the chopped almonds.

ALMOND SQUARES I

Steps:

• Preheat oven to 350 degrees F. Grease a 9 inch square baking pan.
• To make crust: In a large bowl, cream shortening, white sugar and brown sugar. Separate egg and beat in yolk and vanilla, stirring until well blended. Slowly add in the flour and blend well. Mixture will be stiff.
• Press dough evenly into baking pan. Bake for 18 to 20 minutes, or until top is golden brown.
• Melt the chocolate in a double boiler over low heat. Spread the melted chocolate over warm crust. Sprinkle top with almonds. Let cool on wire rack before cutting.

ALMOND SQUARES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolk (reserve egg white), almond paste, and flavoring; beat until well blended. Stir in flour.
• Spread mixture in a 13 x 9 x 2 inch baking pan. Beat egg white (at room temperature) until foamy; brush over entire surface of dough, and sprinkle with almonds. Bake for 35 minutes or until lightly browned. Cool thoroughly, and cut into 2 inch squares. Store in airtight containers.

ALMOND SQUARES

Steps:

• Set oven to 350 degrees.
• Grease an 11x16 inch jelly roll pan.
• In an electric mixer cream the butter and sugar until light.
• Add the egg yolk and vanilla.
• With the mixer set on its lowest speed, beat in the flour.
• Pat the batter into the prepared pan, pressing it into the corners.
• Beat the white until frothy.
• Spread the white on the batter and sprinkle it with almonds.
• Transfer the pan to the hot oven and bake the mixture for 15 to 18 minutes or until it is golden brown.
• Cut into 48 pieces (diamonds, squares).
• Transfer to a wire rack to cool completely.
• Store in an airtight container.

ALMOND BARS

Steps:

• Preheat the oven to 350 degrees F.
• In medium bowl combine flour, baking powder and salt. In a mixer beat together the butter and sugar until fluffy. Add egg and almond extract and beat well. Slowly add flour mixture and beat until combined, scraping down the sides of the bowl as necessary. Turn the dough onto a clean work surface, and, with a sharp knife, divide the dough into 4 even pieces. Roll each piece into a 12 by 3-inch roll (or whatever size you like).
• Place 2 rolls on an ungreased cookie sheet, 4 inches apart. Repeat with remaining rolls. Brush rolls with milk and sprinkle with almonds. Bake until edges are lightly browned, about 12 to 14 minutes, rotating the pans halfway through cooking. While cookies are still warm cut them crosswise at a diagonal into 1-inch strips. Cool on a wire rack.
• For the glaze:
• In a small bowl, mix the sugar and milk until smooth. Drizzle over almond cookies. Let sit until glaze is set, about 15 minutes.

DUTCH ALMOND SQUARES

Steps:

• Preheat oven to 325°F.
• In a large mixer bowl, cream the butter slightly, then gradually add 1/2 cup sugar and beat for 2 minutes.
• Beat in the egg and egg yolk, stir in the flour and 3/4 tsp of salt by hand.
• Spread the mixture into an ungreased glass 13x9-inch baking pan, making a smooth layer.
• Bake the crust for 15 minutes, until it is set but not brown.
• In a food processor, mix together 1 cup of sugar, the almond paste, lemon juice, vanilla and the remaining 1/4 tsp salt; reserve.
• In a large mixer bowl, beat the egg whites till frothy, then sprinkle the remaining 2 tablespoons of sugar over the whites and continue beating until stiff peaks form.
• By hand, fold the almond paste mixture into the egg whites with a rubber spatula and spread over the baked crust.
• Sprinkle the almonds on top and bake the cookies for 25 minutes or until golden brown.
• Cool partially and cut the cookies while still warm into 48 narrow bars.
• These freeze well.

ALMOND BARS RECIPE

Steps:

• First Layer: 1. Preheat oven to 350*F 2. Line a 9x13 casserole dish with parchment paper or non-stick foil. 3. Mix butter, flour and powdered sugar together with a hand mixer. 4, Gently press mixture into the prepared pan and bake for 15 minutes. Second Layer: 1. Once the hot crust comes out of the oven, sprinkle sliced almonds over the top. Set aside. 2. Wipe off beaters and bowl with a paper towel and reuse. 3. In the same bowl add cream cheese and eggs. Mix well. 4. Add sugar and almond extract. Mix well. 5. Pour cream cheese mixture over the crust and almonds and gently spread out. 6. Bake for an additional 15 minutes. Third Layer (Frosting): 1. Once the crust comes out of the oven, turn the oven off and let the crust cool completely. 2. Once completely cool, make the third layer. 3. Clean out the bowl and use again for frosting. 4. Blend butter and powdered sugar ½ cup at a time, until completely blended. 5. Add milk and extract and mix again. 6. Spread almond frosting over the cooled bars. 7, Top lightly with more slivered almonds if desired. 8, Cut into 1 ½ inch bars to serve.

ALMOND BARS

Steps:

• Beat together the eggs and sugar until lemon-colored. Add the butter, flour, and almond extract; mix well.
• Spread the batter in an even layer on a buttered 13x9-inch baking pan. Sprinkle the top of the batter with sliced amonds if you wish; otherwise leave the top as is.
• Bake at 325° for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
• Remove pan from the oven and dust the top with a light sprinkling of confectioner's sugar, if you wish. Leave cookies in the pan to cool completely.
• When cooled, cut into bars. (I usually cut 9 vertical rows and 4 horizontal rows, to get 36 bar cookies.).

HOLIDAY ALMOND BARS

Steps:

• In a large bowl, cream the butter, almond paste and 2 cups sugar until light and fluffy. Beat in eggs and extract. Gradually add flour just until moistened., Spread into a greased 13x9-in. baking dish. Sprinkle with remaining sugar; top with almonds. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Store in the refrigerator.

ALMOND BARS

Steps:

• In a large bowl, beat the eggs and sugar until lemon-colored. Beat in butter and extract; gradually stir in the four and mix well. Spread into a greased 13x9-in. baking pan. , Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.