This post is a repeat of one from June of 2018 but I’m still baking these almond squares because they’re so quick and easy to do. It works well if you have company coming, any time of year, or if you just feel you want to indulge yourself.

Here it is again. You can use hazelnuts or pecans instead of almonds. Also, I added some shredded coconut in the batter and on top. Sometimes I just put coconut on the top.

This is a very easy recipe (ingredients listed at the end), but I have to warn you, it is really sweet. I cut back on some of the sugar and it is still sweet.

*** You can easily use half the sugar or less and it will still be good. I’ve tried it.

Preheat the oven to 350 degrees.

Crust:

First, put into your food processor, 2 cups of white flour, 1/2 cup of icing sugar, and a cup of butter. Pulse it a few times to cut the butter into the flour mixture so it is evenly mixed and is the texture of soft sand.

Put the mixture into a 9 by 13 baking dish (I like my glass one), and gently but firmly press the mixture down to flatten it. This will be the crust which will resemble shortbread. No need to grease the pan.

Topping:

While the crust is in the oven baking for 10 to 15 minutes (until it is just turning a pale golden brown), chop one cup of almonds (or you can use already sliced almonds).

For the liquid ingredients, you can do this right in the food processor or do it in a bowl with a whisk.

Break four eggs into the processor. Add 1 cup of sugar, 1/3 cup of corn syrup (you could probably use honey, but I haven’t tried it), 1/2 cup of melted butter, 2 tablespoons flour, and 1/2 teaspoon almond extract (or vanilla or lemon or whatever you want). Give it a few pulses. Add the cup of chopped almonds. Mix again.

 Then check on your crust to see if it is golden brown yet.

Take the baking pan out of the oven and be ready to pour the egg and almond mixture onto the hot crust.

 

As soon as you have the liquid mixture poured onto the crust, you can sprinkle shredded coconut on top at this point (if you like coconut). Then put the baking dish back in the oven, still on 350, and bake for another 25 to 28 minutes.

 

When the time is up, the topping should be a rich golden brown and be slightly puffy. This will collapse in a few minutes as it cools, and that’s fine. It’s what you want it to do.

 

As soon as you can no longer stand to wait, pour yourself a cup of coffee (or tea), and cut some squares from the pan of almond bars. They are even better if chilled.

 

Enjoy!

Ingredients:

Crust –

2 cups flour

1/2 cup powdered sugar (icing sugar)

1 cup butter

Topping –

2 cups sugar (I think it’s way too much… I only use 1 cup)

1 cup chopped almonds

4 eggs, slightly beaten

1/2 cup melted butter

1/3 cup corn syrup (or honey?)

2 tablespoons flour

1/2 teaspoon almond extract

 

The finished squares freeze well on a paper plate inside a ziploc freezer bag. Funny thing is though, they disappear quickly no matter where you store them.

• Remember, you can use any kind of nut substitutions you want. I recently used pecans instead of almonds and it worked really well.
• LESS sugar!!!