Almond Crunch Squares

Almond Crunch Squares

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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! 


Units Scale


  • 1 1/3 cups all-purpose flour
  • 1/4 cup icing sugar
  • 1/4 teaspoon salt
  • 1/2 cup Crisco all-vegetable shortening


  • 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


  1. Heat oven to 375ºF. Line a 9″x9″ square pan with parchment paper and set aside.
  2. In a large bowl add flour, icing sugar and salt. Mix together. 
  3. Add shortening in chunks and using a pastry cutter cut shortening into flour until the mixture resembles coarse meal.
  4. Pour the mixture into the prepared baking pan and using your fingers or the back of a spoon press into an even layer.
  5. Bake for 18-20 minutes or until the sides are just starting to brown. Let cool on a cooling rack.
  6. 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.
  7. 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.
  8. Then add toasted almonds and pour over the base.
  9. 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).
  10. Let the almond squares cool completely before removing or cutting, approx. 30 minutes.
  11. Cut into squares.


Store almond squares in an airtight container for up to three days or freeze for up to two months.


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