Almond Squares II Recipe -
Almond Squares II Recipe

Almond Squares II

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"A cookie for almond lovers!"

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2008

These turned out great and were easy to make. They cut into squares nicely. I also used the almond filling instead of almond paste because it was more affordable. Perhaps the bars are a bit sweeter with the almond pie filling, than with the paste, but they still turned out very good.

Most Helpful Critical Review
Mar 19, 2012

Too dry. Think it should call for less flour and less baking time. IF I make this again, I would do about 1/2 cup less flour and 5 min less baking time.


56 Ratings

Dec 13, 2005

I made this to use up left over almond paste from another recipe. It was simple and yummy. I lined my pan with parchment paper, 2 inches above the rim to make handles. Then I remove the whole bar when cool and cut on a board. I also drizzled melted chocolate over for the holidays. Seems to freeze well, too.

Jun 09, 2008

This recipe was so easy and the end result was a perfectly moist almondy shortbread-like bar. They were perfect with a cup of coffee and they were gone in minutes at the husband's work! *I did use Almond filling in place of almond paste just because it was more affordable*

May 23, 2008

Love almonds! Overall, a good recipe; next time I would leave out the almond extract, and add 1/4 teaspoon of salt.

May 05, 2009

I've made this recipe for years and co-workers request it for pot lucks. It's actually in an old Betty Crocker cookbook under "Danish Puff". My recipe calls for pecans instead of almonds, which I love. The recipe also calls for adding the 3 eggs all at once and mixing until the dough is smooth and glossy--like cream puff pastry. I changed the frosting a bit since it's the only sweetness. I use 2 to 2 1/4 cups powdered sugar, 3 tablespoons butter, 2-3 tablespoons of half and half, 1 teaspoon vanilla and 1 teaspoon almond extract. I bake my puff at 350 for 50-55 minutes. The puff should expand and collapse after cooling. If the puff does not puff up a little, it tends to take on a hard texture, which may have happened to a couple of reviewers who did not like the texture. The texture should be soft and slightly custardly in the middle of the puff. It's absolutly devine!

Feb 09, 2009

Wow, these were delicious!! Soooo good and soo easy to make. Love it. The only thing, is that a couple members of the family thought that even though they were delish, they were a bit heavy on the butter. Maybe will add a little less butter next time. I didn't notice that though. To me they were just perfect! thanks so much for sharing!

Apr 14, 2009

These are very, very good. They kind of remind me of biscotti, but more moist. I recommend using two eggs rather than one- I did it by accident but I think it gave them a lovely richness. They keep well in the fridge and are excellent when paired with coffee. Will make again!


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  • Calories
  • 345 kcal
  • 17%
  • Carbohydrates
  • 34.1 g
  • 11%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 21.6 g
  • 33%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 116 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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