Almond Squares II

Very easy to overbake. 35 minutes was too long and the result was a little dry with overbrowned edges at 350 so watch carefully. Also found it hard to get the almond paste to blend smoothly with the rest – perhaps grating it? Or using a food processor? But took a lot of mixing to get rid of the chunks of paste even when I had crumbled it into the mix. Otherwise taste was good! I did top it with a confectioners sugar and milk glaze to help with the dryness.

I loved these! I made a few modifications based on what I had. I used a 7oz carton of almond paste for convenience, and no almond extract. Instead, I used 1/4 tsp of Fiori di sicilia (citrus vanilla extract) and 1 tsp of vanilla. I didn’t beat the ex whites and just lightly brushed the top with them. Only took about 30 mins in the oven.

This was relatively easy to prepare and bake. I think 30 minutes would be plenty for my oven. We thought they were delicious, not overly sweet and froze the ones we had not eaten. I would certainly make them again.

It was excellent but I’m going to only put half of the glaze on it next time and there definitely will be a next time.

I do not rate this as a keeper, it was too dry and with to much flour, also if I made this again which I won’t ,I would leave out the almond extract. I am going to drizzle on chocolate to cut the taste of the almond. I do think it would work served with coffee or tea as a shortbread but not as a cookie.

Super easy and delicious recipe. I read many reviews first but decided to follow the recipe without changes. They came out perfectly and bars were consumed rapidly.

These had very good flavor, but they were too hard. I would bake them less than 35 minutes next time. They are also quite thin, which I was not expecting. Possible tweaks for future attempts is baking it in a 9×9 instead of a baking pan and using 3 full eggs instead of 1 egg yolk with a white glaze.

Made it exactly as written, omitting only the slivered almond topping. Perfectly crispy/crumbly outside with moist, rich inside. I did note other reviewers felt that the 9 x 11 pan was a little too big for the recipe, so I made a double batch and baked it in an 11 x 15 pan for 45 minutes and it came out perfect!

Great. Simple and delicious. Used vanilla instead of almond extract. These will be one of my go tos.

Enjoyed the fact that it was chewy, not bread like. The marzipan makes the cake!

Delicious! Added vanilla and almond extract, 1/2 tsp salt but 1/4 tsp would do, had to sub almond flour for slivered almonds on top, used homemade almond paste left over from Christmas baking, I warmed it in microwave and broke off pieces to gradually blend in to dough, pressed and rolled on parchment paper to pan size, baked to golden color in 25 min.

Very tasty, soft squares that are similar to shortbread. I couldn’t find the almond paste, but there are simple recipes online for it so that part just takes a few minutes. Crunchy on the edges, and soft in the middle with a wonderful almond flavour throughout. Great as a dessert with coffee or tea. Friends loved it as well.

Tastes delicious but very hard to spread to cover 9 x 13 pan. Didn’t rise to height shown in picture. Does everyone else have same experience? Did everyone use 9 x 13 pan? Help welcomed!

I made it for the very first time today. It was fantastic

I made these with gluten free flour and they turned out great! The almond filling makes them a little chewy like a brownie and has kept them moist, unlike other gluten free baked goods. I used a “cup for cup” gluten free flour and they were delicious. Definitely a keeper and one that’s great to take to a party.

This is another hit! I always bake almond pignoli cookies for Christmas and had extra almond paste. These are delicious! I didn’t make any changes.

These are so easy to make and delicious. I have been making them for the last 3 years. Quick and simple! I did use the parchment paper tip this last time and that made it even more easy!

I followed the recipe exactly down to the size of the baking pan, and found the end result too dry, so perhaps less baking time and less flour will make a moist treat. Also I found the amount of sliced almonds was more than was needed, as they say, “less is more.”

Made my own almond paste from another recipe i found on here. If i dont count that super tedious step, this recipe was really easy and fast to make! I left out about 1/4 c of the flour bc i didnt want these to be too crunchy, and with that slight adjustment i am really happy with the consistency of this! everyone that tried it loved it and it does indeed go very well with coffee! i love almond flavored things so this was perfect, highly recommend! also, unless youre getting help from friends/fam to make your own almond paste, just go buy it. otherwise factor in like 2 hours to make the paste (unless you buy already blanched almonds!)

My 10 year old loves almond flavor and wanted to make this cookie/bar, and it was delicious. We followed the directions exactly but didn’t sprinkle as many sliced almonds on top because we didn’t have enough, but it didn’t matter. It was a lovely, light, delicious cookie! And the recipe was really easy, my 10 yr old did the whole thing and I just supervised. And helped to eat the cookies of course! Thanks for this recipe, it’s a keeper!

The taste was excellent but the texture was much too dry. I would make again but add a bit more butter and a bit less flour.