Almond Black Currant Squares

By The Canadian Living Test Kitchen

Tested till perfect

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Almond Black Currant Squares

This recipe makes 40 squares servings

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Nutritional Info
Per square: about -
cal 170170 cal
pro 3 g3g pro
total fat 10 g10g total fat
sat. fat 5 g5g sat. fat
carb 18 g18g carb
fibre 1 g1g fibre
chol 36 mg36mg chol
sodium 53 mg53mg sodium
potassium 65 mg65mg potassium
% RDI: -
calcium 22 calcium
iron 55 iron
vit A 77 vit A
vit C 22 vit C
folate 1010 folate
  • Preparation time: 15 minutes
  • Total time : 47 minutes
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 2/3 cup unsalted butter , softened2/3 cup unsalted butter, softened
  • 1 cup granulated sugar 1 cup granulated sugar
  • 4 eggs 4 eggs
  • 2 tbsp milk 2 tbsp milk
  • 2 tsp grated lemon rind 2 tsp grated lemon rind
  • 1-1/2 cups ground almonds 1-1/2 cups ground almonds
  • 1/2 cup all-purpose flour 1/2 cup all-purpose flour
  • 1/2 tsp salt 1/2 tsp salt
  • 3/4 cup black currant jam 3/4 cup black currant jam
  • 1 cup sliced almonds 1 cup sliced almonds
  • Icing sugar , (optional)Icing sugar, (optional)
  • Base:
  • 3/4 cup unsalted butter , softened3/4 cup unsalted butter, softened
  • 1/2 cup icing sugar 1/2 cup icing sugar
  • 1/4 tsp salt 1/4 tsp salt
  • 2 cups all-purpose flour 2 cups all-purpose flour

Preparation

Base: In bowl, beat together butter, sugar and salt until fluffy; stir in flour. Press into parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan; prick with fork. Bake in 350°F (180°C) oven until golden, about 17 minutes. Let cool on rack.

In bowl, beat butter with granulated sugar until fluffy; beat in eggs, 1 at a time, beating well after each. Beat in milk and lemon rind. Beat in ground almonds. Stir in flour and salt.

Spread jam over base. Pour almond mixture over top. Sprinkle with sliced almonds. Bake in 350°F (180°C) oven until golden and cake tester inserted in centre comes out clean, about 30 minutes. Let cool in pan on rack. Sprinkle with icing sugar (if using).

Source : Canadian Living Holiday Cookbook: Fall 2010

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