Embark on a culinary journey with our Almond Squares II recipes. These delightful squares are a perfect harmony of almond flavor and sweetness, delivering a satisfying treat for any occasion. Whether you’re a baking enthusiast or trying your hand at homemade desserts, our easy-to-follow recipes ensure a delicious outcome every time.
Almond Squares II boast a chewy texture, making them an ideal accompaniment to coffee or tea. With the simplicity of the recipe, you can create a batch to share with friends and family or savor as a delightful indulgence for yourself.
Treat your taste buds to the richness of almond goodness with our Almond Squares II recipes. Elevate your baking skills and create a batch of these irresistible squares for a delightful and satisfying dessert experience.
Almond Squares II Recipe | S2Recipes
Details Almond Squares II Recipes
Servings: 12
Yield: 2 dozen
Ingredients For Almond Squares II Recipes
1 cup butter
¾ cup white sugar
1 egg
½ cup almond paste
1 teaspoon almond extract
2 cups all-purpose flour
2 ½ ounces sliced almonds
Instructions: Almond Squares II Recipes
Step 1: Preheat oven to 350 degrees F (175 degrees C).
Step 2: 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.
Step 3: 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.
Very easy to overbake. 35 minutes was too long and the result was a little dry with overbrowned edges at 350 so watch carefully. Also found it hard to get the almond paste to blend smoothly with the rest - perhaps grating it? Or using a food processor? But took a lot of mixing to get rid of the chunks of paste even when I had crumbled it into the mix. Otherwise taste was good! I did top it with a confectioners sugar and milk glaze to help with the dryness.
I loved these! I made a few modifications based on what I had. I used a 7oz carton of almond paste for convenience, and no almond extract. Instead, I used 1/4 tsp of Fiori di sicilia (citrus vanilla extract) and 1 tsp of vanilla. I didn’t beat the ex whites and just lightly brushed the top with them. Only took about 30 mins in the oven.
This was relatively easy to prepare and bake. I think 30 minutes would be plenty for my oven. We thought they were delicious, not overly sweet and froze the ones we had not eaten. I would certainly make them again.
It was excellent but I’m going to only put half of the glaze on it next time and there definitely will be a next time.
I do not rate this as a keeper, it was too dry and with to much flour, also if I made this again which I won't ,I would leave out the almond extract. I am going to drizzle on chocolate to cut the taste of the almond. I do think it would work served with coffee or tea as a shortbread but not as a cookie.
Super easy and delicious recipe. I read many reviews first but decided to follow the recipe without changes. They came out perfectly and bars were consumed rapidly.
These had very good flavor, but they were too hard. I would bake them less than 35 minutes next time. They are also quite thin, which I was not expecting. Possible tweaks for future attempts is baking it in a 9x9 instead of a baking pan and using 3 full eggs instead of 1 egg yolk with a white glaze.
Made it exactly as written, omitting only the slivered almond topping. Perfectly crispy/crumbly outside with moist, rich inside.I did note other reviewers felt that the 9 x 11 pan was a little too big for the recipe, so I made a double batch and baked it in an 11 x 15 pan for 45 minutes and it came out perfect!
Great. Simple and delicious. Used vanilla instead of almond extract. These will be one of my go tos.
