Blue-ribbon Winning Raspberry Streusel Squares
From midgelet 15 years agoIngredients
- Crust shopping list
- 1 1⁄2 cups all-purpose flour shopping list
- 6 T. confectioner’s sugar shopping list
- 1/8 tsp. baking powder shopping list
- 1/4 cup finely chopped roasted, unsalted almonds shopping list
- 2/3 cup unsalted butter, cut into pieces shopping list
- Filling shopping list
- 1 cup seedless raspberry jam, preferable home made shopping list
- Topping shopping list
- 1 cup all-purpose flour shopping list
- 1/3 cup granulated sugar shopping list
- 1/4 tsp. almond extract shopping list
- 1/3 cup unsalted butter, cut into pieces shopping list
- icing shopping list
- 3/4 cup confectioner’s sugar shopping list
- 1 to 2 T. half-and-half (10 percent) cream or milk shopping list
- 1/8 tsp. almond extract shopping list
How to make it
- Preheat oven to 350 degrees F.
- Line a 9-inch square baking pan with foil, and grease with unsalted butter or nonstick vegetable spray.
- Crust: In a bowl, whisk together flour, confectioner’s sugar and baking powder until well combined.
- Stir in almonds.
- Using a pastry blender, fork or your fingers, cut in butter until evenly combined and mixture resembles coarse crumbs and starts to come together.
- Using the back of a spoon or your fingers, press crust evenly into the bottom of the prepared pan.
- Filling: Stir raspberry jam to loosen it. Spread jam evenly over crust.
- Topping: In a small bowl, whisk together flour and granulated sugar until well blended.
- Stir in almond extract.
- Using a fork or your fingers, work in butter until evenly combined and mixture resembles coarse crumbs and starts to come together.
- Crumble topping over top of jam.
- Bake in preheated oven for 20 to 24 minutes or until lightly golden brown around edges.
- Let cool completely in baking pan on a wire rack.
- Using foil extensions, lift cooled squares from pan and place on a cutting board.
- Fold down edges of foil away from sides.
- If foil sticks, gently run knife blade between squares and foil to loosen.
- Icing: In a small bowl, combine confectioner’s sugar, 1 tablespoon of the cream and the almond extract.
- Using a small whisk or a fork, blend until icing is smooth and thin enough to drizzle from a fork.
- Add more cream as needed to achieve the right consistency.
- Drizzle icing over cooled squares.
- Let stand 20 minutes or until the icing is set.
- Using a long serrated knife, cut into 11⁄2-inch squares.
- Makes 36 squares.
- Tip: Let icing set completely, then store squares between layers of wax paper in a tightly sealed container at room temperature for up to five days.
The Rating
Reviewed by 2 people-
WOW !!!! midge i love this !!!!!!!
thank you hon it will be wonderful
five
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it -
Oh yeah, I can see why these were raved over! Sounds deeelicious!
juels in Clayton loved it
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