Almond Triangles Or Squares Recipes

ALMOND SQUARES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolk (reserve egg white), almond paste, and flavoring; beat until well blended. Stir in flour.
• Spread mixture in a 13 x 9 x 2 inch baking pan. Beat egg white (at room temperature) until foamy; brush over entire surface of dough, and sprinkle with almonds. Bake for 35 minutes or until lightly browned. Cool thoroughly, and cut into 2 inch squares. Store in airtight containers.

ALMOND TRIANGLES

Steps:

• 1. Cream butter and sugar in bowl. Stir in milk and 2 of the eggs. Add salt and flour, mix well. Chill overnight.
• 2. Roll out on floured suface,cut in triangular shapes. Beat remaining egg brush on triangles. Sprinkle with almonds. Place on greashed cookie sheet. Bake at 375 degrees until golden brown.

ALMOND TRIANGLES (TRIGONA)

Steps:

• Preheat oven to 350°.
• Combine almonds, sugar, water, rose water OR vanilla extract, and lemon juice in saucepan.
• Cook over low heat, stirring constantly, until mixture becomes thick and pasty.
• Cut phyllo sheets into thirds.
• Cover two-thirds with PLASTIC WRAP so it doesn't dry out.
• Lay strip in vertical position, brush with some melted butter, at bottom of strip add 1 teaspoon filling, bring the left side over so that you have a triangle, but keeping on going by bringing the right bottom tip up, keep going up repeating the triangles.
• Brush triangles with butter and place on an UNGREASED baking sheet, seam side down.
• Bake for 30 minutes, or until golden not brown or they are over baked.
• Remove from sheet to cool.
• When slightly cool, sprinkle with confectioners' sugar.
• NOTE: Triangles can be frozen, unbaked. When ready to use, place unthawed in a preheated 350° oven. Bake for 45 minutes, or until golden.

ALMOND TOFFEE TRIANGLES

Steps:

• Heat oven to 350.
• Grease jelly roll pan.
• Mix brown sugar, margarine, syrup, egg and vanilla.
• Stir in flour and salt.
• Spread dough in pan.
• Bake until light golden brown- 18-20 minutes.
• PREPARE TOPPING BY: Cook and stir brown sugar and syrup over low heat until sugar is dissolved.
• Stir in margarine and cream.
• Heat to boiling, then remove from heat.
• Stir in vanilla and almonds.
• Pour over baked layer, spread evenly.
• Bake until light brown and set- about 15-20 minutes.
• Cool, then cut squares, then cut squares diagonally.

ALMOND-CREAM CHEESE TRIANGLES

Steps:

• Heat oven to 425°F. In medium bowl, cut 3-oz package of cream cheese and the butter into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk and egg yolk.
• Place dough on surface well dusted with Bisquick mix; gently roll in Bisquick mix to coat. Knead 10 times. Roll dough into 16x8-inch rectangle.
• In small bowl, mix 8-oz package of cream cheese, 1/3 cup sugar and the almond extract until smooth. Spread cream cheese filling lengthwise over half of dough to within 1/4 inch of edge; carefully fold dough over filling. Brush egg white over top. Sprinkle with almonds and 2 teaspoons sugar. Cut into 4 (4-inch) squares; cut squares diagonally in half to form 8 triangles. Place on ungreased cookie sheet.
• Bake about 14 minutes or until golden brown. Serve warm or cold. Cover; refrigerate any remaining triangles.