RASPBERRY ALMOND SQUARES
Steps:
- Line an 8-inch-square baking pan with plastic wrap that extends over the sides, then coat the plastic wrap with the vegetable oil; set aside.
- In a 2-quart heavy-bottomed saucepan over medium-high heat, cook the jam, applesauce, and sugar until the mixture registers 240°F on a sugar thermometer (about 15 minutes), stirring constantly with a wooden spoon or heatproof spatula. Immediately remove the pan from the heat, stir in the lemon extract and chopped almonds, and turn the mixture into the prepared pan. Press the whole almonds on the top of the candy in evenly spaced rows of 8 across in each direction. Let the candy cool completely at room temperature (about 45 minutes).
- Remove the candy from the pan by lifting out the plastic wrap. Invert the candy onto a cutting board, peel the plastic wrap off the back, and reinvert the candy so that the nut side is up. With a large chef's knife, and using the whole almonds as a guide, cut the candy evenly into 1-inch squares.
- Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30). Holding a square by the top half, dip the bottom and sides of the square into the chocolate, leaving the top exposed. Remove the square from the chocolate, carefully shake off the excess chocolate, and place the square onto the paper. Repeat with the remaining squares. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. Place each square in a paper candy cup. Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the squares will keep for 2 weeks in the refrigerator. They are best eaten at room temperature.
- VARIATIONS
- Substitute blackberry jam or strawberry jam for the raspberry jam. Substitute other nuts for the almonds.
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