Dutch Almond Squares

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READY IN: 1hr 15mins
YIELD: 4 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325°F.
  • In a large mixer bowl, cream the butter slightly, then gradually add 1/2 cup sugar and beat for 2 minutes.
  • Beat in the egg and egg yolk, stir in the flour and 3/4 tsp of salt by hand.
  • Spread the mixture into an ungreased glass 13x9-inch baking pan, making a smooth layer.
  • Bake the crust for 15 minutes, until it is set but not brown.
  • In a food processor, mix together 1 cup of sugar, the almond paste, lemon juice, vanilla and the remaining 1/4 tsp salt; reserve.
  • In a large mixer bowl, beat the egg whites till frothy, then sprinkle the remaining 2 tablespoons of sugar over the whites and continue beating until stiff peaks form.
  • By hand, fold the almond paste mixture into the egg whites with a rubber spatula and spread over the baked crust.
  • Sprinkle the almonds on top and bake the cookies for 25 minutes or until golden brown.
  • Cool partially and cut the cookies while still warm into 48 narrow bars.
  • These freeze well.
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