Maid of Honour Squares
A crunchy almond topping, soft cake-like filling and crisp shortbread base are texture sensations for your mouth.
Servings: 40 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 165 |
| pro | 3 g |
| total fat | 10 g |
| sat. fat | 5 g |
| carb | 17 g |
| fibre | 1 g |
| chol | 36 mg |
| sodium | 98 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 5% |
| vit A | 6% |
| folate | 10% |
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2/3 cup (150 mL) butter, softened
1 cup (250 mL) granulated sugar
4 eggs
2 tbsp (25 mL) cream sherry or milk
2 tsp (10 mL) grated lemon rind
1-1/2 cups (375 mL) ground almonds
1/2 cup (125 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/2 cup (125 mL) seedless raspberry jam
1 cup (250 mL) sliced almonds
1 tbsp (15 mL) icing sugar
Base:
3/4 cup (175 mL) butter, softened
1/2 cup (125 mL) icing sugar
1/4 tsp (1 mL) salt
2 cups (500 mL) all-purpose flour
Preparation:
Base: In bowl, beat together butter, sugar and salt until fluffy; stir in flour. Press into parchment paper–lined or greased 13- x 9-inch (3.5 L) metal cake pan; prick with fork. Bake in centre of 350°F (180°C) oven for about 17 minutes or until golden. 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 sherry and lemon rind. Beat in ground almonds. Stir in flour and salt.
Spread jam over base. Pour almond mixture over jam. Sprinkle with slivered almonds. Bake in centre of 350°F (180°C) oven for about 30 minutes or until golden and cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover and store for up to 2 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Sprinkle with icing sugar.
In bowl, beat butter with granulated sugar until fluffy. Beat in eggs, 1 at a time, beating well after each. Beat in sherry and lemon rind. Beat in ground almonds. Stir in flour and salt.
Spread jam over base. Pour almond mixture over jam. Sprinkle with slivered almonds. Bake in centre of 350°F (180°C) oven for about 30 minutes or until golden and cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover and store for up to 2 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Sprinkle with icing sugar.
Source
Canadian Living Magazine: May 2008
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