If you love almonds, you’re going to love these almond crunch squares. They are a fun change from regular brownies and lemon squares; are full of nutty almonds and added almond flavouring for an extra punch!
The topping is a contrast of chewy, creamy and crunchy! These squares are not too sweet as the almonds shine and the base is neutral and light in flavour. This is because the base is made with shortening. These almond crunch squares are sure to satisfy any almond lover’s craving!
Ingredients
- All-purpose flour
- Icing sugar
- Crisco all-vegetable shortening
- Blanched almonds
- Light brown sugar
- Whipping cream
- Pure almond extract
- Salt
Variations
You can have a little fun and spruce up these almond crunch squares by drizzling the top with dark chocolate or adding your favourite chocolate chips. Another fun variation is adding mixed nuts, just make sure you toast them to give that extra crunch!
Why Bake with Crisco?
When it comes to seeking inspiration, expertise, and top-notch results, Crisco is the ultimate go-to option. Here’s why;
- Crisco produces flaky, light layers
- It’s plant-based and does not include any animal fat
- Crisco behaves similar to lard and butter in baking, so it’s a great plant-based substitution
- It is half the fat of butter
How To Make Almond Crunch Squares
Step One: Make your base. Using a pastry blender, cut Crisco into your dry ingredients until your mixture resembles coarse meal. Pour into a 9×9″ square pan and using the palm of your hand flatten the mixture evenly. Bake until the edges start to brown.
Step Two: Meanwhile, chop and toast your almonds on medium heat. Set aside.
Step Three: Make your filling. Add whipping cream, brown sugar and Crisco together, heat on medium heat until the mixture boils. Boil for 2-3 minutes stirring constantly. Remove from the heat, add almond extract and almonds.
Step Four: Pour the filling over the pre-baked base. Bake until golden brown and the middle is set.
This blog post has been sponsored by Crisco Canada. I’ve adapted their original Almond Crunchies recipe to fit with Baking For Friends. All opinions are my own and I’m so happy to work with brands I love so I can continue to share these recipes with all of you! I hope you guys try out this recipe.
PrintAlmond Crunch Squares
You guessed it – these almond crunch squares are crunchy but also chewy and flaky! The base is made with shortening for a flaky, light texture and is doused with a caramel like topping that’s loaded with toasted almonds!
- Prep Time: 30 mins
- Cook Time: 40 mins
- Total Time: 1 hour 10 minutes
- Yield: 16 1x
- Category: Brownies & Bars
- Method: Baking
- Cuisine: American
Ingredients
Base
- 1 1/3 cups all-purpose flour
- 1/4 cup icing sugar
- 1/4 teaspoon salt
- 1/2 cup Crisco all-vegetable shortening
Topping
- 1 cup blanched almonds, chopped and toasted
- 3/4 cup light brown sugar, packed
- 1 cup whipping cream
- 1 Tablespoon Crisco all-vegetable shortening
- 1 teaspoon pure almond extract
Instructions
- Heat oven to 375ºF. Line a 9″x9″ square pan with parchment paper and set aside.
- In a large bowl add flour, icing sugar and salt. Mix together.
- Add shortening in chunks and using a pastry cutter cut shortening into flour until the mixture resembles coarse meal.
- Pour the mixture into the prepared baking pan and using your fingers or the back of a spoon press into an even layer.
- Bake for 18-20 minutes or until the sides are just starting to brown. Let cool on a cooling rack.
- Meanwhile, roughly chop your almonds. Then add them to a pan and toast on the stovetop on medium heat. Toast for approx. 5-8 minutes or until lightly browned and fragrant. Be careful as nuts can burn fast, keep a close eye on them and make sure to stir and move the nuts around the pan. Set aside.
- In a medium saucepan add brown sugar, whipping cream and shortening, stir and heat the mixture on medium heat until boiling; stirring constantly. Boil for about 2-3 minutes (while stirring). Remove from the heat and stir in the almond extract.
- Then add toasted almonds and pour over the base.
- Continue baking for 18 to 20 minutes or until golden brown and the middle is set (give the pan a little jiggle and if there’s little to no movement they are done).
- Let the almond squares cool completely before removing or cutting, approx. 30 minutes.
- Cut into squares.
Notes
Store almond squares in an airtight container for up to three days or freeze for up to two months.
Nutrition
- Serving Size: 1 of 16
- Calories: 172
- Sugar: 8.7g
- Sodium: 40mg
- Fat: 10.3g
- Saturated Fat: 2.9g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 8mg
Keywords: Almonds, Squares, Bars, Crisco
FAQ’s
Yes, almond squares can be made in advance placed in an airtight container and frozen for up to two months. It’s best to wait and slice the squares after they have been frozen and then defrosted. This help prevents the squares from drying out.
Yes, you can double the almond square recipe. The recipe calls for a 9″x9″ square pan, to double the recipe use a 9″x13″ pan. The squares will be a tad thicker so you may need to extend the bake time.
No, Crisco and Lard are not the same. Crisco is a brand of vegetable shortening and lard is a type of fat from pork. They have different flavours, as well as distinct uses in cooking and baking. Crisco has a neutral flavour and is made from hydrogenated vegetable oils. It is commonly used as a substitute for butter or lard in recipes. On the other hand, lard is rendered from pork fat and has a higher melting point and a lot more flavour. It is often used in savoury dishes and pastries to add flavour and enhance texture.
Blanched almonds are almonds that have had their skins removed. They have a smooth, pale appearance compared to almonds with their skins intact and have a milder flavour. The process of blanching is briefly immersing the almonds in boiling water and then transferring them to cold water. This causes the skins to loosen, making them easier to remove.
