Aunt Helen's Almond-Raspberry Rice Squares

"An old family favourite! They were sure to show up on the platters of cookies and squares put out by my great-aunts at Christmas, and I always made a bee-line for them. Now I can make them myself. For the pastry, try half a recipe of Marie's French Pie Pastry. (Recipe #45383)I have made them gluten-free, by using brown rice flour in the pastry, and white rice flour in the topping, which worked out very well. "
 
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photo by Jenny Sanders photo by Jenny Sanders
photo by Jenny Sanders
photo by Jenny Sanders photo by Jenny Sanders
Ready In:
1hr
Ingredients:
12
Yields:
36 squares

ingredients

  • 1 pie pastry, to line 9 inch square pan
  • 34 cup raspberry jam
  • 14 cup butter
  • 23 cup sugar
  • 2 eggs
  • 12 teaspoon almond extract
  • 14 teaspoon salt
  • 23 cup rice flour
  • 2 tablespoons butter
  • 1 cup icing sugar
  • 12 teaspoon almond extract
  • 1 little milk
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directions

  • Preheat the oven to 350°F.
  • Line a 9" square pan with the pastry. (Not up the sides- just the bottom.) You may wish to line the bottom of the tin with parchment paper first.
  • Spread the jam over the pastry.
  • Cream the butter and sugar.
  • Beat in the eggs and almond extract.
  • Mix in the salt and rice flour.
  • Scrape the batter over the jam, and spread it out carefully and evenly.
  • Bake at 350°F for 30 minutes.
  • Let cool.
  • Cream the remaining butter, and beat in the icing sugar and almond extract.
  • Thin with a little milk until a good spreading consistency is reached; about a tablespoon or so should do it.
  • Spread the icing over the squares, then cut them and remove them from the pan.

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Reviews

  1. These had a good flavor but were a little bit sweet for me. Next time I think that I'll make them without the icing and they'll be perfect!
     
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RECIPE SUBMITTED BY

I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.
 
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