Can I make almond crunch squares ahead of time?

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.

Can I double the almond square recipe and if so what size pan should I use?

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.

Are Crisco and Lard the same thing?

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.

What are blanched almonds?

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.

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!

Author: Alie Romano
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

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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

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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

Find it online: https://bakingforfriends.com/almond-crunch-squares/