Almond Chocolate Squares Food

ALMOND SQUARES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolk (reserve egg white), almond paste, and flavoring; beat until well blended. Stir in flour.
• Spread mixture in a 13 x 9 x 2 inch baking pan. Beat egg white (at room temperature) until foamy; brush over entire surface of dough, and sprinkle with almonds. Bake for 35 minutes or until lightly browned. Cool thoroughly, and cut into 2 inch squares. Store in airtight containers.

CHOCOLATE ALMOND BARS

Steps:

• In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 18-20 minutes or until lightly browned. Cool on wire rack., In a saucepan, combine the milk and 1 cup chocolate chips. Cook and stir over low heat until chips are melted. Remove from the heat; cool slightly. Stir in egg, almonds and extract. Spread over crust. Bake at 350° for 20-25 minutes or until a toothpicks inserted in the center comes out clean. Cool on a wire rack. In a microwave, melt shortening and remaining chips; drizzle over top. Cut into bars.

CHOCOLATE ALMOND ROCA BAR

Steps:

• Layer an 11x17-inch cookie sheet with sides with the graham wafers, cut to fit snuggly.
• Sprinkle with the almonds and set aside.
• Put the butter and brown sugar in a saucepan and bring to boil, stirring to incorporate the butter.
• Pour in a thin stream over the almond/wafer base.
• Place in 350 Oven for 8 minutes until bubbly all over.
• Remove from the oven and sprinkle with Chocolate chips.
• Run the tines of a fork through the chips to spread.
• Set on counter to cool and cut into squares.

ALMOND-CHOCOLATE SQUARES

Steps:

• Preheat the oven to 350 degrees.
• Butter and flour the bottom and sides of a nine-inch-square cake pan. Set aside.
• Spread the nuts on a flat baking sheet in one layer. Place in the oven and roast for 10 minutes, stirring often, or until the nuts are golden brown. Remove from the oven and cool. When the nuts are cool enough to handle, chop them coarsely.
• Combine the butter and chocolate in a saucepan. Set the pan in a slightly larger pan containing simmering water. Keep the water at a simmer. Stir the chocolate and butter until the mixture is melted and blended.
• Combine the egg yolks and sugar in a mixing bowl. Using an electric mixer, beat until the mixture is fluffy and lemon-colored.
• Add the chocolate sauce to the egg mixture, stirring to blend thoroughly. Stir in the chopped nuts.
• Beat the egg whites until they are stiff but not dry.
• Add half of the whites to the chocolate mixture and stir. Fold the remaining whites into the mixture.
• Pour the batter into the prepared pan and bake for 40 to 45 minutes or until a toothpick comes out clean when inserted into the center of the cake.
• Transfer the pan from the oven to a rack and let stand about 10 minutes. Remove the cake from the pan. Let it stand until thoroughly cooled.
• Hold a sieve over the top of the cake and spoon the cocoa into it. Sprinkle this evenly over the cake. Add the confectioners' sugar to the sieve and sprinkle this over the cake. Cut into three-inch squares.

TOFFEE-CHOCOLATE-ALMOND BARS

Steps:

• Preheat the oven to 350 degrees.
• Line a 9-by 9-inch baking pan with aluminum foil, allowing some extra at each end.
• Grease and flour the foil.
• Toast the almond pieces in a frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes.
• Pour them out of the pan and set aside.
• Chop the toffee bars into 1/2-inch pieces (if using snack-size bars, chop them in half).
• Sift together the flour, baking powder and salt.
• In the large bowl of an electric mixer, combine the melted butter and brown sugar, breaking up any hard lumps of brown sugar.
• Beat in the egg, vanilla and almond extract.
• Beat in the flour mixture.
• Combine the toasted almonds, chopped toffee bars and chocolate chips, mixing well, then stir the mixture into the batter, stirring to coat all the mix-ins.
• Scrape the batter into the prepared pan and spread it evenly.
• Bake about 40 minutes (about 5 minutes longer in an 8-by 8-inch pan), until a toothpick inserted near the center comes out clean.
• (If the toothpick comes out covered with chocolate, it hit a chocolate chip; try somewhere else.) A toothpick might come out apparently clean after about 30 minutes, but close examination would indicate it's wet.
• Some people might like the bars that way; they're certainly gooey, but they really aren't done.
• Cool at least an hour in the pan, lift out by the edges of the foil, peel away the foil (invert if necessary) and cut into serving pieces.