These Almond Squares are a perfect treat for anyone who loves the combination of a buttery shortbread base and rich almond cream. With a crispy, golden crust and a creamy almond filling, these squares are indulgent yet simple to prepare. The slight crunch from the slivered almonds on top adds texture to each bite, making this dessert a real crowd-pleaser. Whether you add a splash of rum for a touch of warmth or opt for citrus zest or floral notes, these squares are versatile and absolutely delicious.
You’ll love these almond squares because they strike the perfect balance between buttery richness and nutty sweetness. The shortbread crust is tender and melts in your mouth, while the almond cream is luxuriously smooth. The option to customize the flavor with vanilla, lemon zest, or orange blossom water means you can adapt this dessert to suit your taste. They are easy enough for a casual gathering but elegant enough to serve at a special event.
These squares are perfect for tea time, dessert after dinner, or as a sweet addition to any celebration. Their rich, nutty flavor pairs wonderfully with coffee or tea, making them a versatile treat for any time of day.
For a decorative touch, sprinkle extra slivered almonds on top before baking. You can also dust them with powdered sugar once they’ve cooled for a simple but elegant finish. Serve them warm or at room temperature, depending on your preference.
Ingredients:
For the Shortbread Crust:
- 100g unsalted butter, softened
- A pinch of salt
- 40g powdered sugar
- 150g all-purpose flour
For the Almond Cream:
- 135g unsalted butter, softened
- 165g powdered sugar
- 180g ground almonds
- 3 eggs
- 1 tablespoon rum (optional: substitute with lemon zest, vanilla, or orange blossom water)
- A handful of slivered almonds
Instructions:
- Prepare the Shortbread Crust:
- In a bowl, mix the softened butter, powdered sugar, and salt together until the mixture becomes light and creamy.
- Add the flour and mix until it forms a dough.
- Roll out the dough and press it into a 24cm x 24cm baking pan lined with parchment paper.
- Poke the dough with a fork and pre-bake it in a preheated oven at 180°C (350°F) for about 10 minutes, until slightly golden.
- Prepare the Almond Cream:
- In another bowl, cream the softened butter and powdered sugar until light and fluffy.
- Add the eggs one at a time, mixing well between each addition.
- Stir in the rum or your choice of flavoring (lemon zest, vanilla, or orange blossom water).
- Fold in the ground almonds and mix until fully combined.
- Assemble and Bake:
- Pour the almond cream over the pre-baked crust and spread it evenly.
- Sprinkle slivered almonds on top for extra crunch.
- Bake for an additional 20 minutes, or until the top is golden and the almond cream is set.
- Cool and Serve:
- Let the almond squares cool before cutting into squares. Serve warm or at room temperature.
Enjoy!