Skip to main content New this month
Get the Allrecipes magazine

Almond Squares II

Rated as 4.51 out of 5 Stars

"A cookie for almond lovers!"
Added to shopping list. Go to shopping list.

Ingredients

servings 345 cals
Original recipe yields 12 servings (2 dozen)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolk (reserve egg white), almond paste, and flavoring; beat until well blended. Stir in flour.
  3. Spread mixture in a 13 x 9 x 2 inch baking pan. Beat egg white (at room temperature) until foamy; brush over entire surface of dough, and sprinkle with almonds. Bake for 35 minutes or until lightly browned. Cool thoroughly, and cut into 2 inch squares. Store in airtight containers.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 345 calories; 21.6 g fat; 34.1 g carbohydrates; 4.9 g protein; 56 mg cholesterol; 116 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 59
  1. 74 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

These turned out great and were easy to make. They cut into squares nicely. I also used the almond filling instead of almond paste because it was more affordable. Perhaps the bars are a bit swee...

Most helpful critical review

Too dry. Think it should call for less flour and less baking time. IF I make this again, I would do about 1/2 cup less flour and 5 min less baking time.

Most helpful
Most positive
Least positive
Newest

These turned out great and were easy to make. They cut into squares nicely. I also used the almond filling instead of almond paste because it was more affordable. Perhaps the bars are a bit swee...

I made this to use up left over almond paste from another recipe. It was simple and yummy. I lined my pan with parchment paper, 2 inches above the rim to make handles. Then I remove the whole...

This recipe was so easy and the end result was a perfectly moist almondy shortbread-like bar. They were perfect with a cup of coffee and they were gone in minutes at the husband's work! *I did...

I've made this recipe for years and co-workers request it for pot lucks. It's actually in an old Betty Crocker cookbook under "Danish Puff". My recipe calls for pecans instead of almonds, whic...

Love almonds! Overall, a good recipe; next time I would leave out the almond extract, and add 1/4 teaspoon of salt.

These are very, very good. They kind of remind me of biscotti, but more moist. I recommend using two eggs rather than one- I did it by accident but I think it gave them a lovely richness. The...

Wow, these were delicious!! Soooo good and soo easy to make. Love it. The only thing, is that a couple members of the family thought that even though they were delish, they were a bit heavy on t...

I found these very fast to prepare. Baked as directed.I took another reviewers advice and drizzled melted chocolate on top with a pastry bag after I heated some seedless raspberry jam and drizz...

This was quick, easy and delicious! Makes a great brunch bar served with hot chocolate or coffee.