Almond Squares Ii Recipes

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.

FROSTED ALMOND SQUARES

Steps:

• 1. Beat together eggs and sugar. Add the melted butter, flour, and almond extract. Mix well. Spread into a lightly greased 9 x 13 pan.
• 2. Bake at 325 degrees, for 30 to 35 minutes, or until a toothpick comes out clean. Cool completely before frosting.
• 3. For the frosting: Beat together, powdered sugar, almond extract, milk, and softened butter, until smooth.
• 4. Frost and cut into desired size squares. Enjoy!

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.