Gingered Lemon Almond Squares Food

LEMON-SCENTED GINGER ALMOND CRISPS

Steps:

• Preheat the oven to 350 degrees. Spread almonds in a single layer on a baking sheet. Bake until golden, 5 to 10 minutes. Remove almonds to a shallow bowl to cool. Turn off oven.
• In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, ginger, lemon zest, baking soda, and cinnamon. Add butter, molasses, and lemon and vanilla extracts, and beat until combined. With a wooden spoon, stir in almonds and crystallized ginger.
• Divide dough in half. Shape each half into a 7-by-3-inch rectangle about 1 1/4 inches thick. Wrap in plastic, and refrigerate until very firm, about 2 hours.
• Preheat the oven to 350 degrees. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper.
• Using a sharp knife, cut rectangles crosswise into very thin slices, thinner than 1/8 inch, if possible. Arrange on prepared baking sheets 1/2 inch apart. Bake until just beginning to darken around edges, 8 to 10 minutes. Transfer crisps to wire racks to cool.

GINGER AND ALMOND BARS

Steps:

• Center a rack in the oven. Preheat the oven to 400°F (200°C). Line the pan with baking parchment, letting the parchment hang over the sides. (This will make it easier to remove the dessert once baked.)
• Prepare the base:
• In the saucepan, melt the butter. Add the almond meal, fresh ginger, honey, egg, salt, and vanilla. Stir until well combined. The mixture should be thick and sticky.
• Turn the mixture out into the prepared pan. To help make a level and even base, place a piece of plastic wrap on top of the base. Using a flat-bottomed glass (or your fingers), smooth out the base by pressing gently to evenly cover the bottom of the pan. Remove and discard the plastic wrap. Bake until the base is slightly firm, 12 to 15 minutes.
• Meanwhile, prepare the topping:
• In the same saucepan, melt the butter over low heat. Add the almonds, candied ginger, honey, salt, and vanilla. Stir just until the ingredients are incorporated.
• When the base is baked, spread the topping evenly over the base and bake until the topping is dark and sizzling, 12 to 15 minutes. Do not underbake.
• Transfer the pan to the baking rack to cool. When the dessert is completely cool, remove it from the pan using the overhanging parchment as handles and cut it into 16 even squares.
• Do Ahead
• Store in an airtight container at room temperature for up to 1 week.
• Variation:
• Chestnut Honey Squares: For the base, replace 1 cup (90g) almond meal with 3/4 cup (120 g) unbleached, all-purpose flour and use a strong honey, such as chestnut, in place of the mild honey. For the topping, replace the candied ginger with organic candied orange or lemon peel, cut into tiny cubes.

CLASSIC LEMON BARS

Steps:

• Set the oven rack to the middle position. Heat to 325ºF (163ºC).
• Lightly grease the bottom and sides of a 9x13-inch baking pan with cooking spray. Line the pan with a piece of parchment paper, enough to hang over the longer edges. This will help to lift the bars out after baking. Set aside.
• Add sliced almonds to a food processor. Process on high speed until a coarse ground texture is achieved, about 25 seconds. Alternatively, chop the nuts using a chef's knife.
• Over a medium bowl, sift the flour and baking powder. Add the chopped almonds, whisk to combine.
• In a stand mixer fitted with the paddle attachment, add the softened butter, granulated sugar, and salt. Mix on medium-low speed (setting 4) until light and fluffy, 90 seconds. Use a spatula to scrape down the sides of the bowl.
• Add the egg and vanilla, mix on medium-low speed (setting 4) until combined, 25 seconds. Scrape down the bowl and paddle.
• Add the flour mixture and turn the mixer on and off 15 times. Mix on low speed (setting 2) until the mixture just comes together, about 10 seconds.
• Transfer the crust to the prepared baking pan. Flour your hands, then press the crust evenly to fill the bottom of the pan, leaving no spaces between. Push the crust up the edges so that it reaches ¼ to ½-inch up the sides of the pan. Use more flour to dust hands as needed to prevent sticking.
• Par-bake the crust for 20 minutes, then place on a cooling rack. Meanwhile, make the lemon filling.
• In a large bowl whisk together the eggs, lemon zest, lemon juice, and vanilla extract until combined.
• In a medium bowl whisk together the granulated sugar and flour. Add to the lemon mixture and whisk until smooth. If needed, whisk again before adding to the crust if it's been sitting.
• Pour the lemon mixture on top of the hot crust. Use oven mitts to transfer the lemon bars to the oven carefully. Bake until the surface is shiny and the center has just set. It may have a slight wiggle, about 30 to 35 minutes. Do not overbake, if the top starts to crack it's getting overcooked, the bars will become thick and chewy instead of gooey. It will continue to cook and thicken as it cools.
• Cool the lemon bars on a wire rack until room temperature, about 1 ½ to 2 hours. Chill in the refrigerator for 30 to 60 minutes to make the bars easier to slice.
• To cut the bars, run a paring knife along the edge of the pan to help release the bars from the sides. Place a cutting board next to the pan. Slowly and carefully use the overhanging parchment paper to lift the lemon bars out and place on the cutting board.
• Dip a knife into warm water and carefully wipe off after each cut to make it less sticky and easier to portion. Cut into 24 bars, about 2 by 2-inch squares. Dust the tops of the bars with powdered sugar. Serve immediately or store refrigerated in an airtight container.

GINGERED LEMON ALMOND SQUARES

Steps:

• Preheat the oven to 350°F. In a food processor grind fine the almonds with 1/4 cup of the confectioners' sugar and 1 cup of the flour, add the butter, and blend the mixture until it just resembles meal. Pat the mixture into an 8-inch-square baking pan and bake the crust in the middle of the oven for 15 to 20 minutes, or until it is pale golden. Let the crust cool completely in the pan on a rack.
• In the bowl of an electric mixer beat the eggs until they are thick and pale, beat in the granulated sugar and the lemon juice, and beat the mixture for 8 minutes. Sift in the remaining 2 tablespoons flour, the baking powder, the ginger, and a pinch of salt, stir the filling until it is combined well, and pour it over the crust. Bake the confection in the middle of the oven for 20 to 25 minutes, or until the filling is set and pale golden. Transfer the dessert in the pan to the rack, sift the additional confectioners' sugar over the top, and let the dessert cool completely. Cut the dessert into 2-inch squares.