Mother's Day Recipe Inspiration - Almond Squares
- 26 April 2023
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Mother's Day Recipe Inspiration - Almond Squares
Mother's Day Recipe Inspiration - Almond Squares
"These almond squares are a firm family favourite going all the way back to my childhood. My mom often made them for tea time and lunchboxes (still does!), and I love making them for my family too. Recipes like this one definitely sparked my love for baking, and I hope you’ll enjoy these soft, moreish almond cookie squares as much as my family does." Theresa Ulyate, Recipe blogger, Cupcakes and Couscous
Almond cookie squares
Makes 16 squares
Ingredients
220g butter, softened 180g castor sugar
80g marzipan, coarsely grated 1 large egg, lightly beaten 6.25ml (1¼ tsp) almond essence 300g cake flour
5ml (1 tsp) baking powder 1.25ml (¼ tsp) fine salt
icing sugar, for dusting (optional)
Method
Preheat the oven to 180ºC (160ºC for fan assisted). Line a 20cm square baking tin with baking paper.
Use a stand mixer or electric beater to cream the butter and sugar together for 5 minutes until pale and fluffy. Mix in the marzipan.
Add the egg and almond essence and mix together. Sift the flour, baking powder and salt into the bowl and mix until the dough comes together.
Gently press the dough into the tin. Use a fork to mark vertical lines on the surface of the dough. Bake for 25-30 minutes or until golden, the mixture will still be soft. Allow to cool and set completely before removing from the pan and cutting into squares.
Dust with icing sugar before serving.
They're great for tea time and lunchboxes and even with a glass of Leopard's Leap Sparkling Chardonnay Pinot Noir!
"These almond squares are a firm family favourite going all the way back to my childhood. My mom often made them for tea time and lunchboxes (still does!), and I love making them for my family too. Recipes like this one definitely sparked my love for baking, and I hope you’ll enjoy these soft, moreish almond cookie squares as much as my family does." Theresa Ulyate, Recipe blogger, Cupcakes and Couscous
Almond cookie squares
Makes 16 squares
Ingredients
220g butter, softened 180g castor sugar
80g marzipan, coarsely grated 1 large egg, lightly beaten 6.25ml (1¼ tsp) almond essence 300g cake flour
5ml (1 tsp) baking powder 1.25ml (¼ tsp) fine salt
icing sugar, for dusting (optional)
Method
Preheat the oven to 180ºC (160ºC for fan assisted). Line a 20cm square baking tin with baking paper.
Use a stand mixer or electric beater to cream the butter and sugar together for 5 minutes until pale and fluffy. Mix in the marzipan.
Add the egg and almond essence and mix together. Sift the flour, baking powder and salt into the bowl and mix until the dough comes together.
Gently press the dough into the tin. Use a fork to mark vertical lines on the surface of the dough. Bake for 25-30 minutes or until golden, the mixture will still be soft. Allow to cool and set completely before removing from the pan and cutting into squares.
Dust with icing sugar before serving.
They're great for tea time and lunchboxes and even with a glass of Leopard's Leap Sparkling Chardonnay Pinot Noir!
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