Title: Almond Lemon Squares
Categories: Cookies
Yield: 16 servings
Lemon Batter:
1/2 c Butter
1/4 c Heavy cream
1/3 c Sugar
1-1/3 c Flour
1/3 c Light brown sugar; packed
1/4 ts Salt
2 Egg yolks
1/2 ts Baking powder
1/4 c Fresh lemon juice
Almond Topping:
1-1/4 c Almonds; blanched, sliced
2 ts Lemon zest; grated
2 tb Light brown sugar; packed
2 tb Butter
A buttery base complements the crunchy almond and lemon topping in
these feather-light bars.
Preheat oven to 350 F. Butter a 9" square pan.
In heavy saucepan over low heat, melt butter for both topping and
batter. Mix 1/2 cup of the melted butter and both sugars together.
Blend in egg yolks. Stir in lemon juice and cream, mixing until
thoroughly combined. Sift together flour, salt, and baking powder
and combine with sugar/yolk mixture. Pour batter into buttered
baking pan, spread evenly with rubber spatula. Set aside. Combine
almonds, brown sugar and lemon zest. Add remaining 2 tb butter and
mix well. Cover batter evenly with almond mixture.
Bake for 20-25 minutes, or until edges pull away from pan and
toothpick inserted comes out moist with crumbs clinging to it.
Don't overbake. Place on rack to cool, cut into squares.
Storage: Airtight for one week, freeze for two months.
