- Dish type
These buttery bars are soft and incredibly moist. They are a must for all almond lovers.
74 people made this
IngredientsMakes: 12 squares
- 225g butter
- 150g caster sugar
- 1 egg, separated
- 115g almond paste or marzipan
- 1 teaspoon almond extract
- 250g plain flour
- 75g flaked almonds
MethodPrep:20min ›Cook:35min ›Extra time:3hr cooling › Ready in:3hr55min
- Preheat oven to 180 C / Gas 4.
- Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolk, almond paste and almond extract; beat until well blended. Stir in flour. Spread mixture into a 33x23x5cm or similar sized baking tin.
- Beat egg white until foamy; brush over entire surface of base and sprinkle with almonds. Bake for 35 minutes or until lightly browned. Cool thoroughly and cut into 5cm squares. Store in airtight containers.
Reviews & ratingsAverage global rating:(81)
Reviews in English (63)
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.-22 Dec 2008
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.-13 Dec 2005
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*-09 Jun 2008
Chewy Almond Squares (Blondies)
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Sometimes I want to bake something sweet, but I just don't want a big fuss with a mixer or running the oven for an hour.
These chewy almond squares fit the bill!
They're basically blondies, but made with almond extract instead of vanilla, and with chopped toasted almonds mixed in instead of butterscotch.
A big thank you to commenter Chris who made these substitutions on our blondie recipe and shared how well they turned out!
Be the first to review this recipe
You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.
© 2021 Condé Nast. All rights reserved.
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.
- 10 tablespoons (1 1/4 sticks) unsalted butter, softened, plus more for pan
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1/2 cup whole blanched almonds (2 ounces)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup plus 2 tablespoons confectioners' sugar, plus more for dusting
- 1/4 teaspoon pure almond extract
- 1 pound blackberries (about 4 cups)
- 1 orange zest, freshly grated
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.
Honey Cinnamon Almond Squares
Over the holidays, I baked ALOT of cookies and bars. Every December, I participate in a cookie exchange with several of my food stylist friends and receive a multitude of amazing cookies and bars to take home. It’s one of my favorite holiday activities! These Honey Cinnamon Almond Squares are what I have made for the past couple years as they always get rave reviews.
Bars are actually one of my favorite things to make for several reasons. One, there are SO many varieties of flavor combinations. Chocolate, fruit-flavored, nuts, layered…the possibilities are endless. The second reason is that bars usually take less time to make than a batch of cookies, because the whole recipe goes in a pan, into the oven, all at one time. So, bar recipes are a good thing to have in your collection for whenever you need a sweet-treat in a hurry. Finally, bars can add variety to your cookie tray, because they can be cut in various shapes. Squares, rectangles, triangles and diamonds are all options.
I found this recipe in my mom’s recipe collection, but the original comes from Land O’Lakes. These almond-studded bars start with a shortbread crust that uses powdered sugar, butter, almond extract and cinnamon. Using powdered sugar makes your shortbread have a delicious, melt-in-your-mouth texture with a very tender crumb. And butter….well there is no substitute for butter in baking. Your cookies, bars, cakes and quick breads always taste better with butter. The other two crust ingredients, cinnamon and almond extract, bring these bars to the next level. I love almond extract! Go for the pure variety, not the imitation…it tastes so much better!
While the crust is baking, you are going to make a velvety, honey-caramel for the topping that’s made with more butter (yum!), brown sugar, honey and whipping cream. You cook these ingredients in a saucepan until they reach soft-ball stage, which is 240 degrees on a candy thermometer. Ideally, you should use a candy thermometer, but if you don’t have one, you can do the cold water test. When you are getting close to the end of the cooking time, drop a little of the caramel mixture into a small bowl of ice water. If the caramel forms a ball that you can squish with you fingers, it’s done. If the caramel doesn’t form a ball, keep cooking and do it again in another minute or so.
When the honey caramel is done, you will stir in the sliced almonds, pour it over the partially baked crust and pop it bake in the oven for a bit. These need to cool completely before cutting, so be sure to allow time for that. Butter..more butter..brown sugar..honey..cinnamon..whipping cream and almonds, now that’s a flavor combination that will have everyone requesting your recipe for Honey Cinnamon Almond Squares. Happy Baking!
Almond squares recipe - Recipes
Bi i am looking for a recipe for entenmann's almond squares (or reasonable facsimile). the entenmann's company made this product approximately 20 years ago but i believe they were
Like prancer's recipes? never miss an upload! entenmann's used to make an almond coffee cake that my mom absolutely loved, but they don't make it
We remember getting entenmann's almond squares (my wife loved them) often when we lived in n.j., along with those chocolate donuts that i devoured when we got home.
Entenmann's pound cake 215. fake almond roca 216. fake aunt jemima sara lee's carrot square cake 569 top secret famous recipes" within just a few minutes. there's
Enstrom's world famous almond toffee is the perfect combinaton of buttercrunch flavor and almond toffee squares
ALMOND CREAM PUFF PASTRY SQUARES
In bowl, using electric mixer on medium speed, beat butter, ground almonds, sugar, salt, 1 egg and almond extract until mixture is creamy. Refrigerate until firm enough to hold together in small mounds, 30 to 60 minutes.
On work surface, roll 1 sheet of puff pastry into 12-inch square cut into nine 4-inch squares. Repeat with remaining sheet of pastry. Spoon 2 tbsp almond cream into centre of half the squares. In small bowl, beat remaining egg, then use to brush edges of squares. Place remaining pastry squares on top of almond cream-covered squares using fingers, pinch edges to seal.
Preheat oven to 400℉. Arrange squares about 2 inches apart on parchment paper-lined baking sheet. Using fork, crimp edges of squares. Brush squares with remaining egg wash and top with sliced almonds. Bake until pastry is golden and puffed up, 20 to 25 minutes. Place baking sheet on wire rack and sprinkle with icing sugar. Allow to cool for 5 minutes. (Make-ahead: Can be stored in airtight container at room temperature for up to 5 days or frozen for up to 1 month.)
Change it up: Almond Cream & Chocolate Puff Pastry
When adding almond cream, divide 1/3 cup semi-sweet chocolate chips among puff pastry squares.
Chewy Almond Squares
- 2 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup flour
- 1/2 teaspoon baking powder
- a pinch of salt
- 2 teaspoons almond extract
- 1/4 cup or so of chopped or slivered almonds
Chewy Almond Squares
- ⅓ cup butter
- ¼ cup granulated sugar
- 1 ¼ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ 8 ounce can (1/2 cup) almond paste
- 2 tablespoons butter
- ⅓ cup seedless red raspberry jam
- ¼ cup sliced almonds, toasted
- ½ cup sifted powdered sugar
Grease an 8x8x2-inch baking pan set aside. For crust, beat the 1/3 cup butter in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 1/4 cup granulated sugar and beat until combined. Beat in 1 cup of the flour (mixture will be crumbly). Press the mixture into the prepared pan. Bake in a 350 degree F oven for 10 minutes.
Meanwhile, combine remaining all-purpose flour and the 2 tablespoons granulated sugar in a small mixing bowl. Cut in the almond paste and the 2 tablespoons butter with a pastry blender until crumbly. Set almond paste mixture aside.
Spread jam over top of the hot baked crust. Sprinkle almond paste mixture over the jam. Sprinkle with sliced almonds. Bake in the 350 degree F oven for 20 to 25 minutes or until topping is golden. Cool in the pan on a wire rack.
For icing, stir together powdered sugar and 1 teaspoon milk. Add additional milk, 1/4 teaspoon at a time, until icing is easy to drizzle. Drizzle over cookies. Cut into squares. Makes 16 squares.
DIY Dark Chocolate Almond Bars
I’ve been a chocolate fiend for as long as I can remember. My obsession started with Snickers, then digressed to Caramelos (oy!), made a right turn at peanut butter cups, and has finally arrived at the basics – good old dark chocolate.
I enjoy dark chocolate most evenings and love trying new vegan brands. But I’d been wanting to make my own for a while now, especially since procuring cacao butter for these glorious cheesecakes.
Plus, I knew I could make it refined-sugar free and load it up with my favorite toppings.
Verdict: So good. So easy. At this point I’m basically operating a chocolate factory out of my apartment.
Making chocolate at home starts with just 3 ingredients:
Cacao or cocoa powder
That’s really all you need for a good base, at which point you can add vanilla extract to enhance the flavor, sea salt bring out the sweetness, and roasted almonds (or other toppings) for extra crunch.
I have no idea why I waited so long to make chocolate at home. It’s:
Quick + easy
& Super satisfying
The threshold to make chocolate at home is super low as well! You don’t need fancy molds, thermometers, or equipment just a whisk, a bowl, and a baking sheet.
This chocolate makes an excellent healthier dessert, and would be especially ideal for entertaining. When your friends find out you know how to make your own chocolate, they’ll never leave your house.
If you give this recipe a try, let us know how it goes! Leave a comment below and rate it – it’s super helpful for us and other readers. And don’t forget to tag a picture #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers!