Almond Croissant Squares

• celkový čas: 40 minutes

Ingredience

It’s quick, easy and it doesn’t require any lamination or kilos of butter. With a buttery golden base, frangipane centre and crunchy flaked almond top, it’s perfect for when you’re craving a 3pm sweet treat and don’t want to leave the house.

Recipe:

110g butter, melted & cooled

1 cup brown sugar

1 egg

1 tsp vanilla essence & salt

1 1/4 cups plain flour

1/2 tsp baking powder

85g butter

1/3 cup sugar

1 tsp vanilla essence & almond essence

2 eggs

1 1/4 cups almond meal

Sliced almonds to top

Pokyny

Preheat oven to 175 degrees.

In a large bowl, whisk the melted butter, sugar, egg, vanilla & salt in a bowl until smooth.

Sift in the flour and baking powder and stir until a thick batter forms, then pour into a lined square tin.

Give the bowl a quick wipe then make the frangipane - adding the butter and sugar and creaming with an electric beater for 2-3 mins.

Beat in the vanilla and almond extract, then the eggs one at a time. Finally, beat in the almond meal until just combined.

Evenly spread the mixture over the base then cover with the flaked almonds.

Bake for 35-40 minutes until lightly golden brown. Allow to fully cool before dusting with icing sugar.