Almond Raspberry Squares Recipes

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.

RASPBERRY ALMOND BARS

Steps:

• Prepare pie dough for one crust unbaked shell. Line an 8-inch square ungreased cake pan with pastry.
• Spread with raspberry jam.
• Cream butter and sugar together thoroughly. Add eggs, beating until light and fluffy. Add flour and salt; blend well.
• Divide batter in half. Colour half pink and half green.
• First spread green layer, doing your best not to spread the jam onto the green batter. Once green is covering all of the jam, repeat with pink layer.
• Bake at 350°F for 30-40 minutes or until toothpick comes out clean. Cool completely then frost.
• Frosting:.
• Beat frosting ingredients together until smooth and creamy, adding enough icing sugar to make a spreading consistency. Spread over cooled bars.
• Let set and then cut into bars.

ALMOND RASPBERRY SQUARES

Steps:

• In electric mixer, cream butter, brown sugar and sugar until light, then beat in egg yolk and lemon extract.
• Measure flour, cinnamon, salt and baking powder into a small bowl and stir to mix, then mix into the butter mixture.
• Stir in almonds until well mixed and crumbly.
• Grease an 8 inch square baking dish with butter, then pat half of the dough into bottom of dish.
• Measure preserves into a small dish and stir until it is of an easy spreading consistency; dump onto middle of dough in pan and spread as evenly as possible to 1/4 inch of sides of pan.
• Crumble remaining dough evenly over top, all the way to sides, then press lightly.
• Bake for about 30 minutes in a preheated 350 degree (Fahrenheit) oven.
• Remove from oven and cool completely if you can wait that long, then cut into sixteen squares.

SWEDISH RASPBERRY ALMOND BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. Press onto the bottom of a greased 13x9-in. baking pan. Bake 18-20 minutes or until lightly browned., Spread jam over crust. In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut and 1/2 cup almonds. Spread over jam. Sprinkle with remaining almonds. Bake 18-22 minutes or until golden brown. Cool completely on a wire rack. Dust with additional confectioners' sugar if desired.

AUNT HELEN'S ALMOND-RASPBERRY RICE SQUARES

Steps:

• Preheat the oven to 350°F.
• Line a 9" square pan with the pastry. (Not up the sides- just the bottom.) You may wish to line the bottom of the tin with parchment paper first.
• Spread the jam over the pastry.
• Cream the butter and sugar.
• Beat in the eggs and almond extract.
• Mix in the salt and rice flour.
• Scrape the batter over the jam, and spread it out carefully and evenly.
• Bake at 350°F for 30 minutes.
• Let cool.
• Cream the remaining butter, and beat in the icing sugar and almond extract.
• Thin with a little milk until a good spreading consistency is reached; about a tablespoon or so should do it.
• Spread the icing over the squares, then cut them and remove them from the pan.