Ginger Lemon Almond Squares Recipe

Ginger Lemon Almond Squares Notes

This recipe is taken from a recipe in Gourmet Magazine, August 1993. It has been modified very slightly, but is essentially their recipe. It was used for a booksigning with Karen Page and Andrew Dornenburg at The Spice House in Old Town, November 2008.

Ingredients

• 1/4 cup unskinned almonds, lightly toasted and cooled completely
• 1/4 cup confectioners' sugar, plus additional for sifting over finished dessert
• 1 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon almond extract
• 1 stick (1/2 cup) unsalted butter, chilled and cut into pieces
• 2 large eggs
• 3/4 cup granulated sugar
• 1/4 cup fresh lemon juice
• 1/2 teaspoon double-acting baking powder
• 1 teaspoon ground ginger

Preparation Instructions

Preheat oven to 350.

Finely grind the almonds in a food processor with 1/4 cup of the confectioners' sugar and 1 cup of the flour. Add the butter and blend until mixture resembles meal.

If not using a food processor, grind almonds in a mortar and pestle or coffee mill (well-cleaned to remove coffee flavor), stir in flour and confectioners' sugar, then cut in butter using a pastry knife or 2 table knives.

Pat the mixture into an 8 inch square baking pan and bake in the middle of the oven for 15-20 minutes, until it is pale golden. Let cool completely.

Beat the eggs until they are thick and pale. Beat in the granulated sugar and lemon juice and continue beating for 8 minutes. Sift in the remaining flour, baking powder, ginger, salt and stir until well-combined. Pour the filling over the cooled crust and bake 20-25 minutes, until the filling is set. Sift confectioners' sugar over it while hot and let cool before slicing.

Helpful Hints

When pressing the crust into the pan, try to give the edges a little height so the filling will be less likely to leak over them.

Credit

This recipe was provided by The Spice House.

Cuisines, Courses and Ingredients

• American, Cookie, Dessert

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