Recipe by Robin J.
"A cookie for almond lovers!"
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2 1/2 ounces
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.
Mine looked nothing like the picture. Base was more crumbs that I had to press into the pan, rather than a batter that I spread in. I like almond flavours and this is ok for that reason only.
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.
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*
Love almonds! Overall, a good recipe; next time I would leave out the almond extract, and add 1/4 teaspoon of salt.
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!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Almond Squares II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 194
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