Best Almond Squares Recipes

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.

BLACKBERRY-ALMOND SHORTBREAD SQUARES

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line with parchment; butter lining. Dust with flour; tap out excess. Arrange nuts in a single layer on a rimmed baking sheet. Bake until golden, 15 minutes; let cool. Grind in a food processor until fine.
• Whisk together flour, nuts, salt, and cinnamon in a medium bowl; set aside. Put 3/4 cup plus 1 tablespoon sugar and the butter in the bowl of an electric mixer fitted with the paddle attachment; mix until pale and fluffy, about 3 minutes. Mix in almond extract. Add flour mixture in 2 batches; mix until a crumbly dough forms.
• Press all but 1 cup dough onto bottom of pan. Toss berries with zest; scatter over dough. Sprinkle with remaining tablespoon sugar; crumble reserved dough on top. Bake until golden, about 30 minutes. Let cool on a wire rack. Cut into 12 squares; dust with sugar.

GOOSEBERRY & ALMOND STREUSEL SQUARES

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a 27 x 18cm baking tin with baking parchment.
• Rub the butter into the flour, almonds and sugar to make crumbs, then firmly press two-thirds onto the base and sides of the tin. Toss the gooseberries with the caster sugar, then scatter over the top.
• Mix the flaked almonds into the remaining crumbs, then scatter over the gooseberries. Bake for 50 mins-1 hr until golden and the fruit is bubbling a little around the edges. Dredge with caster sugar, then cool in the tin. Cut into about 8 squares and enjoy with a cup of tea or serve as a pudding with custard or cream.

GLUTEN-FREE LEMON SQUARES WITH AN ALMOND FLOUR CRUST

Steps:

• Preheat the oven to 350 degrees F. Lightly grease an 8-inch square pan or 9-inch round pan.
• To make the crust: Combine the dry ingredients in a small bowl, whisking to blend. Add the cold butter, working it in with your fingers or a pastry blender until the mixture is evenly combined and crumbly.
• Pour the mixture into the prepared pan, shake to distribute, and press the crust into the bottom and about 1/2 inch up the sides of the pan.
• Bake the crust until it's light golden brown, about 8 to 10 minutes.
• While the crust is baking, whisk together the filling ingredients.
• Remove the crust from the oven, and pour the filling over the hot crust. Return the squares to the oven and bake them for 14 to 18 minutes, until the filling appears set.
• Remove the squares from the oven, and allow them to cool in the pan before cutting into 2-inch pieces. Cover the squares, and refrigerate until ready to serve.

GINGERED LEMON ALMOND SQUARES

Steps:

• Preheat the oven to 350°F. In a food processor grind fine the almonds with 1/4 cup of the confectioners' sugar and 1 cup of the flour, add the butter, and blend the mixture until it just resembles meal. Pat the mixture into an 8-inch-square baking pan and bake the crust in the middle of the oven for 15 to 20 minutes, or until it is pale golden. Let the crust cool completely in the pan on a rack.
• In the bowl of an electric mixer beat the eggs until they are thick and pale, beat in the granulated sugar and the lemon juice, and beat the mixture for 8 minutes. Sift in the remaining 2 tablespoons flour, the baking powder, the ginger, and a pinch of salt, stir the filling until it is combined well, and pour it over the crust. Bake the confection in the middle of the oven for 20 to 25 minutes, or until the filling is set and pale golden. Transfer the dessert in the pan to the rack, sift the additional confectioners' sugar over the top, and let the dessert cool completely. Cut the dessert into 2-inch squares.

ALMOND GRAHAM SQUARES

Steps:

• Preheat oven to 350 degrees. Line the bottom and sides of an 8-inch square baking pan with foil; coat with nonstick cooking spray.
• In a medium bowl, combine graham cracker crumbs, sweetened condensed milk, and salt; stir until moistened. Stir in 1 1/2 cups sliced almonds.
• Spread mixture evenly in prepared pan (if mixture is very sticky, pat in with moistened fingers). Sprinkle with remaining 1/2 cup sliced almonds, patting in gently.
• Bake until golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely in pan.
• Remove from pan; peel off foil, and cut into 16 squares with a serrated knife.

APRICOT ALMOND CREAM CHEESE SQUARES

Steps:

• Set oven 350 degrees.
• Set rack to second lowest position.
• Butter a 13x9 baking pan.
• In a bowl, combine cake mix and melted butter; mix at low speed until crumbly.
• Stir in almonds.
• Reserve 1 cup base mixture.
• Press remaining mixture in bottom of greased pan.
• Carefully spread 1-1/2 cup preserves over base.
• In another bowl, beat cream cheese, sugar, flour, salt, vanilla and egg until well blended.
• At low speed, mix in 1/3 cup preserves.
• Carefully spread mixture over base.
• Combine reserved 1 cup base mixture and coconut; sprinkle over filling.
• Bake for 30-40 mins, or until very lightly golden brown, and center is set.
• cool, and then refrigerate overnight.
• Cut into small squares.

CHOCOLATE TOFFEE ALMOND SQUARES

Steps:

• CRUST: Combine first four ingredients in mixing bowl.
• Add melted butter.
• Mix well.
• Reserve 1 1/4 cups of the mixture for topping.
• Press remainder into greased 13" x 9" cake pan.
• Bake at 350°F (180°C) for 12-15 minutes, or until light golden.
• TOPPING: Combine baking chips, almonds and toffee bits.
• Sprinkle evenly over base.
• Mix together sundae sauce and flour until smooth.
• Pour evenly over crust.
• Sprinkle reserved oat mixture on top.
• Bake for 20-25 minutes longer, or until golden.
• Cool completely, then cut into squares.

ALMOND TOFFEE SQUARES

Steps:

• Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg and vanilla. Add flour and salt; mix well. Press firmly onto bottom of greased 13x9-inch baking pan.
• Bake 30 min. or until edges are golden brown. Remove from oven. Immediately sprinkle with chocolate. Cover with aluminum foil; let stand 5 min. or until chocolate is softened.
• Spread chocolate evenly over crust; sprinkle with coconut and almonds. Cool slightly. Cut into 32 squares. Cool completely.

CINNAMON TOAST CRUNCH® CEREAL ALMOND SQUARES

Steps:

• Heat oven to 350°F. Line 8-inch square pan with heavy-duty foil. Spray foil with cooking spray.
• In food processor or blender, place cereal. Cover; process until cereal is finely crushed. In medium bowl, mix crushed cereal and melted butter. Press in bottom of pan.
• Pour condensed milk over crumb mixture. Top evenly with almonds.
• Bake 25 to 30 minutes or until top is light golden brown. Cool completely, about 1 1/2 hours. For squares, cut into 4 rows by 4 rows.

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.

CHOCOLATE ALMOND TRUFFLE SQUARES

Steps:

• Chop fine 12 ounces of the chocolate. In a small saucepan bring the cream just to a boil, remove the pan from the heat, and whisk in the chopped chocolate, whisking until the chocolate is melted completely. Whisk in the Amaretto, whisking until the mixture is smooth, and let the truffle mixture cool slightly.
• In a small heatproof bowl set over a saucepan of barely simmering water melt the remaining 4 ounces chocolate. Line the bottom of an 8-inch-square baking pan with wax paper and spread half of the melted chocolate in a thin layer on the paper.
• Freeze the chocolate layer for 5 minutes and top it with the truffle mixture, smoothing the surface. Drizzle the truffle mixture with the remaining melted chocolate, spreading it lightly, and sprinkle the melted chocolate with the almonds, pressing them lightly. Chill the mixture for 3 hours, or until it is firm. Turn the mixture out onto a cutting board, peel off the wax paper, and with a long sharp knife cut the mixture into 3/4-inch squares. The truffle squares keep, chilled in an airtight container, for 2 weeks.

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.

SESAME ALMOND SQUARES

Steps:

• Preaheat oven to 350 degrees.
• Place graham crackers side by side in ungreased jelly roll pan,(Make sure to use pan size called for; Crackers should cover entire pan with NO spaces in between) I lined the pan with release foil, this way the graham crackers fit really good in the pan.
• In a 1-quart saucepan, combine butter and sugar; heat to boiling over medium-low heat, stirring occasionally, Boil 2 minutes or until mixture thickens slightly.
• Spread mixture evenly over graham crackers; sprinkle with almonds and sesame seeds.
• Bake 18 to 19 minutes or until graham crackers are slightly brown and butter bubbles and turns golden; WATCH CAREFULLY during the last 2 to 3 minutes of baking to make sure graham crackers do not over brown.
• Note: my cookies were done in 16 minutes.
• While cookies are still in pan, with knife, IMMEDIATLY cut each graham cracker crosswise in half.
• With metal spatula, transfer cookies to a wire rack to cool.
• Store cookies in tightly covered container, with wax paper between layers,in refrigerator up to 1 month or freeze up to 3 months.

CHERRY-ALMOND CHEESECAKE SQUARES

Steps:

• Heat oven to 350°F.
• Line 8-inch square pan with foil; spray lightly with cooking spray.
• Beat egg white and sugar substitute in small bowl with whisk until blended. Add nuts; stir gently to coat. Spread into prepared pan. Bake 10 to 12 min. or until lightly browned. Set aside.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until ice is melted. Refrigerate 30 min. or until slightly thickened.
• Beat cream cheese, milk and extract in large bowl with whisk until blended. Gradually add gelatin, beating until blended. Gently stir in COOL WHIP; spread over nuts in pan. Refrigerate 4 hours or until firm.

CHERRY & ALMOND CRISPY SQUARES

Steps:

• In a Dutch oven, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in extract. Stir in the cereal, 1 cup almonds and 1 cup cherries. , Press into a greased 13-in. x 9-in. pan. Sprinkle with remaining almonds and cherries; gently press onto cereal mixture. Cool. Cut into squares.

AUNT HELEN'S ALMOND-RASPBERRY RICE SQUARES

Steps:

• Preheat the oven to 350°F.
• Line a 9" square pan with the pastry. (Not up the sides- just the bottom.) You may wish to line the bottom of the tin with parchment paper first.
• Spread the jam over the pastry.
• Cream the butter and sugar.
• Beat in the eggs and almond extract.
• Mix in the salt and rice flour.
• Scrape the batter over the jam, and spread it out carefully and evenly.
• Bake at 350°F for 30 minutes.
• Let cool.
• Cream the remaining butter, and beat in the icing sugar and almond extract.
• Thin with a little milk until a good spreading consistency is reached; about a tablespoon or so should do it.
• Spread the icing over the squares, then cut them and remove them from the pan.

BADAM BURFI (ALMOND SQUARES)

Steps:

• Grease a shallow 6x6 inch pan with ghee.
• In a frying pan over a low flame, mix almonds, sugar and milk and keep stirring.
• After 5 minutes, add ghee.
• Continue stirring till the mixture thickens to the consistency of bread batter, and starts leaving the sides of the pan.
• Continue stirring for another couple of minutes.
• Remove from flame and pour it into the prepared greased pan; smoothen surface of the mixture if necessary.
• 20 minutes later, after it partially cools down, cut into 1 inch squares using a knife or pastry cutter.
• Cool completely, and store squares in an airtight tin.

CRANBERRY ALMOND CHEESECAKE SQUARES

Steps:

• Heat oven to 350°F. In food processor, place granola. Cover; process, using quick on-and-off motions, until finely ground. Place in small bowl. Stir in 3 tablespoons sugar and the melted butter until well combined. Press mixture in bottom of ungreased 9-inch square pan. Bake 8 minutes.
• Meanwhile, in large bowl, beat cream cheese, yogurt, sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
• Carefully spread Cheesecake Filling on top of crust. Drop Cranberry Layer by spoonfulls on top of Cheesecake Filling. Top with almonds.
• Bake 40 minutes or until lightly browned around edges and center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.

BLACKBERRY-ALMOND SHORTBREAD SQUARES

Steps:

• Preheat the oven to 350°F. Butter a 9 × 13-inch baking pan. Line with parchment; butter the lining. Dust with flour; tap out excess. Arrange the nuts in a single layer on a rimmed baking sheet. Bake until golden, 15 minutes; let cool. Grind in a food processor until fine.
• Whisk together the flour, nuts, salt, and cinnamon in a medium bowl; set aside. Put 3/4 cup plus 1 tablespoon sugar and the butter in the bowl of an electric mixer fitted with the paddle attachment; mix until pale and fluffy, about 3 minutes. Mix in the almond extract. Add the flour mixture in 2 batches; mix until a crumbly dough forms.
• Press all but 1 cup dough onto the bottom of the pan. Toss the berries with the zest; scatter over the dough. Sprinkle with the remaining tablespoon sugar; crumble the reserved dough on top. Bake until golden, about 30 minutes. Let cool on a wire rack. Cut into 12 squares; dust with sugar.