Layered almond squares

A fancy treat that’s easy to make!

These squares are both pretty and delicious, yet simple to prepare. I remember eating something similar at church socials in the 1970s but never tried to replicate them – until now. The almond filling is reminiscent of classic frangipane used to fill almond croissants; it is rich and flavourful without being too sweet. The squares are ideal as a dessert or as a sweet treat to serve with coffee or tea. Once cooled, they can be kept in the refrigerator for at least and week and they also freeze well!

Ingredients

Crust:

• 1/2 cup (115 g) butter, melted and cooled
• 1 cup (180 g) packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/4 teaspoon salt
• 1 1/4 cups (150 g) all-purpose flour
• 1/2 teaspoon baking powder

Almond filling and topping:

• 1/3 cup (90 g) room temperature butter
• 1/3 cup (66 g) granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 large eggs
• 1 1/4 cups (120 g) almond flour
• 1/2 cup (43 g) sliced almonds

Method

• Heat oven to 350F, with a rack in the middle. Line an 8×8-inch (20×20 cm) baking pan with parchment paper and set aside.
• Make the crust by stirring together in a large bowl the cooled, melted butter, brown sugar, egg, extracts and salt. Continue stirring until the mixture is very smooth then add combined flour and baking powder. Stir until no dry spot remain.
• Spread the crust in an even layer in the prepared baking pan.
• Make the almond filling by beating together with a stand or electric hand mixer for 2 minutes the butter, sugar and salt.
• Scrape down the sides of the bowl and then beat in extracts followed by eggs, one at a time, scraping down after each addition.
• Scrape down the sides of the bowl again then beat in almond flour until mixture is well combined and smooth.
• Spread the filling mixture evenly over the crust, then sprinkle with sliced almonds, pressing them down slightly.
• Transfer pan to oven and bake until uniformly golden, about 37-42 minutes.
• Let cool completely before slicing into squares of desired size. For a neater presentation, trim off the outer edges (and snack on them) before cutting. If you wish, you can sprinkle a little icing sugar over the squares before serving.

Makes approximately 16-25 pieces, depending on size you choose to cut the squares.