Moist Almond Paste Squares

At the last minute, Carmen had whipped up these squares with leftover almond paste. They were an afterthought, secondary to a dessert with colorful, flashy icing. After my first bite however, I knew which dessert was the silent star of the evening. These squares are moist, not tooth-achingly sweet, and possess a hint of classy almond flavor. Don't pass on them because of their plain jane, cornbread looks. Or keep it under wraps to save more for yourself.

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Almond Paste Squares
(Adapted from Food.com)

1 1/4 cups almond meal
1/2 cup icing sugar
1/4 cup granulated sugar
1 egg
1 teaspoon almond extract

1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract

1/2 cup butter
1 cup flour
1/2 cup oil [Thao – we were out of vegetable oil, so I substituted with 1/2 cup yogurt]
1/2 cup granulated sugar
1 teaspoon baking powder
3 eggs


Preheat oven to 350°F.

To make almond paste, mix almond meal, 1/4 cup of granulated sugar and icing sugar. Without whipping, combine egg with the almond extract. Combine almond and egg mixtures until smooth.

Beat together almond paste, 1/2 cup of sugar, 2 eggs and vanilla extract until smooth.

Beat together butter, flour, oil, 1/2 cup of sugar, baking powder, and 3 eggs until smooth.

Combine both mixtures.

Grease a 9" x 13" pan and evenly pour in mixture.

Bake for 30 to 45 minutes until toothpick comes out clean.