Norwegian Tosca Squares (Toscabakelser)

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READY IN: 35mins
SERVES: 8
YIELD: 16 squares
UNITS: US

INGREDIENTS

Nutrition
  • for the cake
  • 13
    cup butter, room temperature
  • 3
    tablespoons sugar
  • 1
    egg yolk
  • 1
    cup flour
  • For The Filling
  • 23
    cup blanched almond
  • 5
    tablespoons soft butter
  • 12
    cup sugar
  • 1
    whole egg
  • 1
    egg white
  • For The Icing
  • 14
    cup butter
  • 14
    cup sugar
  • 12
    cup chopped or slivered almonds
  • 1
    tablespoon flour
  • 1
    tablespoon milk
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DIRECTIONS

  • Preheat oven to 400.
  • Butter a 9-inch square baking pan
  • In the large bowl of an electric mixer, cream the butter with the sugar until smooth. Blend in the egg yolk and flour until the dough forms.
  • Press into the baking pan evenly and build up the edges about 1/2 inch. Bake for 15 minutes.
  • Meanwhile, chop the almonds in the food processor or in a food chopper. Blend the almonds with the butter and sugar.
  • Beat in the egg and the egg white until fluffy.
  • Fold into the butter and almond mixture.
  • Pour into the partially baked crust. Bake for 10 to 15 minutes or until the filling is set.
  • To make the topping, melt the butter in a small saucepan. Add the sugar, almonds, flour, and milk. Heat, stirring until thickened. Simmer for 3 to 4 minutes. Remove from the heat.
  • Spread the mixture over the baked cake. Cool and cut into squares. Makes 16 squares.
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