Sesamealmondsquares Recipes

OLD FASHIONED ALMOND SQUARES

Steps:

• Cream butter and sugar in large mixing bowl. Add whole egg, egg yolk (reserve egg white), shredded almond paste, and almond extract; beat until well combined. Stir in flour. Spray indicated number of baking pans with cooking spray. Spread the almond mixture into baking pan. Beat egg white until foamy and brush over the top. Sprinkle with sliced almonds. Bake at 350 degrees for 35 to 40 minutes or until lightly browned. Allow to cool thoroughly before slicing into 2 inch squares.

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.

GINGERED LEMON ALMOND SQUARES

Steps:

• Preheat the oven to 350°F. In a food processor grind fine the almonds with 1/4 cup of the confectioners' sugar and 1 cup of the flour, add the butter, and blend the mixture until it just resembles meal. Pat the mixture into an 8-inch-square baking pan and bake the crust in the middle of the oven for 15 to 20 minutes, or until it is pale golden. Let the crust cool completely in the pan on a rack.
• In the bowl of an electric mixer beat the eggs until they are thick and pale, beat in the granulated sugar and the lemon juice, and beat the mixture for 8 minutes. Sift in the remaining 2 tablespoons flour, the baking powder, the ginger, and a pinch of salt, stir the filling until it is combined well, and pour it over the crust. Bake the confection in the middle of the oven for 20 to 25 minutes, or until the filling is set and pale golden. Transfer the dessert in the pan to the rack, sift the additional confectioners' sugar over the top, and let the dessert cool completely. Cut the dessert into 2-inch squares.

SESAME ALMOND SQUARES

Steps:

• Preaheat oven to 350 degrees.
• Place graham crackers side by side in ungreased jelly roll pan,(Make sure to use pan size called for; Crackers should cover entire pan with NO spaces in between) I lined the pan with release foil, this way the graham crackers fit really good in the pan.
• In a 1-quart saucepan, combine butter and sugar; heat to boiling over medium-low heat, stirring occasionally, Boil 2 minutes or until mixture thickens slightly.
• Spread mixture evenly over graham crackers; sprinkle with almonds and sesame seeds.
• Bake 18 to 19 minutes or until graham crackers are slightly brown and butter bubbles and turns golden; WATCH CAREFULLY during the last 2 to 3 minutes of baking to make sure graham crackers do not over brown.
• Note: my cookies were done in 16 minutes.
• While cookies are still in pan, with knife, IMMEDIATLY cut each graham cracker crosswise in half.
• With metal spatula, transfer cookies to a wire rack to cool.
• Store cookies in tightly covered container, with wax paper between layers,in refrigerator up to 1 month or freeze up to 3 months.

LEMON-ALMOND SQUARES

Steps:

• For crust: Preheat oven to 350F.
• Mix flour, sugar and salt and cut in butter until mixture holds together when pressed; pat into bottom of 9 inch square baking dish; bake until light brown, about 15 minutes.
• For filling: Beat eggs and ½ cup sugar until thick and pale; add almond paste and beat until smooth.
• Mix in lemon juice and peel and all purpose flour.
• Pour filling into crust and bake until firm but not brown, 17-20 minutes.
• Cool in pan.
• Dust with powdered sugar.
• To serve: Cut in squares using knife dipped in hot water.

ALMOND PEANUT BUTTER SQUARES

Steps:

• Line a 9-in. square pan with foil; butter the foil and set aside., Butter the sides of a heavy saucepan; add the sugar, honey and corn syrup. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, for 2 minutes. Remove from the heat; immediately stir in the peanut butter, vanilla and almonds. , Pour into prepared pan. Let stand at room temperature until completely cooled. Cut into squares. Individually wrap pieces in plastic wrap, foil or waxed paper; twist ends.

SESAME-ALMOND MACAROONS

Steps:

• Preheat oven to 325°F. Sprinkle sesame seeds on large baking sheet. Place in oven; toast until light golden, stirring occasionally, about 20 minutes. Cool.
• Line 2 heavy large baking sheets with foil. Butter and flour foil. Using electric mixer, beat almond paste and sugar until only very small pieces of almond paste remain. Add egg whites and mix on high speed until mixture is smooth, about 5 minutes. Mix in sesame seeds. Drop by rounded teaspoonfuls onto prepared baking sheets, spacing 2 inches apart.
• Bake cookies until puffed, pale golden and edges begin to brown, about 14 minutes. Transfer foil with cookies to rack and cool completely. Carefully peel cookies from foil. (Can be made 2 days ahead. Store in airtight containers.)

SESAME ALMOND SLAW

Steps:

• Split ramen noodles in half (save the seasoning and half of the noodles for another use). Break apart remaining noodles; place in a bowl. Add the cabbage, romaine, onion, almonds and sesame seeds. , For dressing, in a jar with a tight-fitting lid, combine the vinegar, sugar, canola oil, water, sesame oil, soy sauce, salt and pepper; shake well. Add dressing to salad and toss to coat. Serve immediately.