Raspberry Chocolate Almond Squares

Xg8RcEYC13c213437353334303dhtHSZfT_1346358039

 

Base:

1/2 cup butter, room temperature

1/2 cup packed brown sugar

1 tsp. vanilla

1/4 tsp. salt

1 1/2 cups flour

3/4 cup raspberry jam

Batter:

3 eggs

8 oz. almond paste

1/2 cup sugar

1 cup sliced, toasted almonds and then ground

1 tsp. pure almond extract

Topping:

1 oz. unsweetened chocolate

2 tablespoons butter, room temperature

2 tablespoons heavy cream

1 1/2 cups powdered sugar

1 tablespoon espresso

1/2 cup sliced, toasted almonds and then ground

Base:

Preheat oven to 350 degrees. Grease and line a 9×13 pan with parchment paper. Combine all ingredients except the jam in a bowl of a food processor fitted with a metal blade. Process until well combined. Press evenly into the bottom of the prepared pan. Partially bake just until lightly browned, then spread with the jam.

Batter:

In a bowl of a food processor fitted with a metal blade, combine all the batter ingredients and process until smooth. Pour over the top of the jam topped base. Bake for about 20 minutes or until golden brown. Remove from oven and allow to cool completely before adding topping.

Topping:

Melt the chocolate, add the butter, sugar, cream and espresso. Whisk until smooth. Spread evenly over the top. Sprinkle the ground almonds over the top and slightly press into topping. Cut into squares.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s