Almond Honey Squares

Almond Honey Squares

An elegant and understated French patisserie style square of glossy caramelised honey almonds, on a melt in the mouth shortbread type base. Sometimes less is more.

INGREDIENTS TO MAKE 16 SQUARES

THE CRUST

50gm ground almonds (almond meal or flour)
120gm plain flour
50gm caster sugar
90gm butter
1 x 59gm extra large egg
½tsp vanilla paste or extract

THE TOPPING

65gm butter
70gm caster sugar
40ml honey
pinch salt
½tsp vanilla paste or extract
90gm flaked almonds

COOKS NOTES

  • The stronger the honey, the better the flavour. I used our Marri Honey from the Southern Forests.
  • If you came to my Christmas class last year I made some crystallised orange zest (recipe on The Cooks Collective) if you have some left over like I have, chop finely and add a couple of tablespoonfuls to the almond mix for an extra flavour layer.
  • Make the base by hand, rubbing in the butter to the dry ingredients using the tips of your fingers and thumb. A food processor is not essential.

METHOD

  1. Pre-heat oven to 200C. Line a 23cm square tin with non-stick baking paper.
  2. Make the crust. Place almond meal, flour, sugar and diced butter to food processor bowl. Process to rub butter into dry ingredients, so it looks like Perth beach sand. Briefly whisk egg with vanilla and tip into processor. Pulse to create a lumpy dough, do not overmix at this stage, the mix should be crumbly. Tip onto a clean work bench and briefly knead to bring dough together to a smooth ball. Press dough into base of lined pan to cover evenly. Bake dough for 12 to 15 minutes, until golden.
  3. While the crust is cooking, make the topping.
  4. Melt butter in a small pan. Add sugar homey, salt and vanilla ands stir to dissolve and just bring to a simmer. Add almonds and stir to coat in honey butter.
  5. Once crust is cooked, remove from oven and pour over warm almond mix. Spread out evenly with a metal spoon to cover the surface.
  6. Bake for a further 10 to 12 minutes more, until the topping is beautifully golden and glossy.
  7. Cool in tin on a wire rack.
  8. When cool enough to handle, lift out of pan using the paper and cut into squares using a large sharp knife.
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