Aunt Helen's Almond-Raspberry Rice Squares

Recipe by Jenny Sanders
READY IN: 1hr
YIELD: 36 squares
UNITS: US

INGREDIENTS

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