Source: The Book of Chocolates & Petits Fours. B. Sutherland Smith
Makes 50 servings.
Preparation time: 45 minutes
Ingredients
Preparation
1/4 cup butter
1/2 cup superfine sugar, see note (1)
1 cup ground almonds
2 whole eggs
2 tablespoons flour
TOPPING:
1/4 cup butter
1/3 cup sugar (3 oz.)
1/4 cup light corn syrup (2 oz.)
3/4 cup almond flakes
1. Preheat oven to 350 F degrees. Grease bottom and sides of a 15"x10" jelly-roll pan.
2. In a medium bowl, cream butter and sugar until light and fluffy.
3. Add ground almonds, eggs and flour and mix well.
4. Spread mixture evenly in prepared jelly-roll pan.
5. Bake in preheated oven 10 minutes until golden. While baking, make topping.
6. To make topping, melt butter, sugar and corn syrup in a small saucepan over low heat.
7. Stir in almond flakes. Cook over medium heat 2 minutes.
8. Pour topping over baked cookie layer; smooth evenly.
9. Bake 5 to 8 minutes until golden brown. Cool in pan on wire rack 10 minutes. Run a knife along the edges of pan to loosen cookie. Cool completely in pan. Cut into 2.5-inch squares.
NOTES : 1) To make super fine sugar, place sugar in blender and blend until very fine, resembling almost powdered sugar.
2) Store in an airtight container up to 1 week.
Makes 50 squares.
Glazed Almond Squares
