Almond Squares Recipe
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Ground almonds | 1/2 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Butter | 8 Tablespoon, cut into pieces | |
| 1 large egg, lightly beaten | ||
| 1 large egg white, lightly beaten | ||
| Sugar, for sprinkling | ||
| Blanched almonds | 48 | |
Directions
Combine the flour, ground almonds and sugar in a large bowl.
Add the butter and work it in with your fingertips until the mixture resembles coarse crumbs.
Add the egg and mix with your hands to form a cohesive dough.
Chill the dough for at least 30 minutes, until firm.
Heat the oven to 325 degrees.
Lightly butter 2 cook-ie sheets.
Put the dough between 2 sheets of wax paper and roll it into a rectangle about 1/4 inch thick.
Peel off the top sheet of paper.
Brush the dough with the beaten egg white.
Sprinkle with sugar and cut into 1-inch squares with a sharp knife.
Put the squares on the baking sheets, about 1 inch apart.
Lightly press an almond half into the center of each square.
Bake for 12 to 15 minutes and cool on wire racks.
Repeat the procedure with the remaining dough.
Add the butter and work it in with your fingertips until the mixture resembles coarse crumbs.
Add the egg and mix with your hands to form a cohesive dough.
Chill the dough for at least 30 minutes, until firm.
Heat the oven to 325 degrees.
Lightly butter 2 cook-ie sheets.
Put the dough between 2 sheets of wax paper and roll it into a rectangle about 1/4 inch thick.
Peel off the top sheet of paper.
Brush the dough with the beaten egg white.
Sprinkle with sugar and cut into 1-inch squares with a sharp knife.
Put the squares on the baking sheets, about 1 inch apart.
Lightly press an almond half into the center of each square.
Bake for 12 to 15 minutes and cool on wire racks.
Repeat the procedure with the remaining dough.
Chef
