wordsfromanneli

Thoughts, ideas, photos, and stories.


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Hazelnut/Almond Pie Bars

This post is a repeat of one from June of 2018 (pre-Covid) but I’m still baking these almond pie bars 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. I just made a batch today but I used hazelnuts instead of almonds because that was what I had on hand. Also, I added some shredded coconut in the batter and on 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.

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.

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).

Break four eggs into a measuring cup and whisk them around with a fork. Add 2 cups of sugar (I put much less and I had to substitute some brown sugar because I ran out of white), the cup of chopped almonds, 1/3 cup of corn syrup (you could probably use honey), 1/2 cup of melted butter, 2 tablespoons flour, and 1/2 teaspoon almond extract (or vanilla or lemon or whatever you want).

Pour into the food processor and give it a couple of pulses. 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, 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.

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…)

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.

 

 

 


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The Treasury Board

Today I put dry chopped up leaves into my garden to keep the winter weeds down and add organic matter to my sandy soil in the spring.  I noticed that some of my strawberries had leapt overboard from the raised bed and were looking for a new home. To dig them up I moved the long board that lay alongside the raised bed (this board once helped to anchor the netting I had over the strawberries).

I pulled the board forward and found hazelnut shells, all empty, and all opened from the top (not cracked and left in two halves).

The stash of hazelnuts went down the whole length of the raised bed.

Each one was empty. Each one opened the same way, with the top eaten out, presumably by something with a small jaw and sharp teeth.

Not my Lincoln then. That squirrel would have hidden and stashed the nuts, possibly buried some near the trees where he sleeps, and the shells would have been cracked lengthwise.

Some weeks back I had seen a mouse in the strawberry bed, but this was a huge stash for a little mouse.

“It wasn’t me. Really, it wasn’t.”

My main suspect is Templeton (E.B.White’s rat). Since Charlotte’s Web, every rat in the world is named Templeton.

He is very brazen, but he’s cute, don’t you think? Once he tried to build a nest in our old truck. That was not so cute. He even went for a ride in it and came back without falling out. We had known he was in there but couldn’t get him out (until much later). After the Captain drove to the wharf to check the boat and came back home, Templeton was still hidden in a space  in front of the door hinge.

“How do you like my new digs?”

So tomorrow I’ll go out to the strawberry bed and see if there is a tunnel dug through my  newly added leaves that I put over the entrance at the side of the treasury board.

And then … we’ll see.