Almond squares recipe

Almond tart

Published on by Teresa Ulyate
Blocks of almond tart dusted with icing sugar.

Making these cookies is rather like going back in time for me! This is one of my mother’s recipes that my family have enjoyed for as long as I can remember. (Even now, if you were to have a peek in her biscuit tin there is a good chance you would find some of these inside.) There was often a block of almond tart tucked in my lunchbox or gobbled up as an afternoon treat after school.

Aerial photo of almond cookies with icing sugar.

This recipe comes from my ebook “Cookie Jar”. If you have not downloaded it yet please do! It has some of my favourite cookie recipes and I just know there will be something in there that you will love.
Almond tart squares.

An oldie but a goodie, this almond tart is dense, soft and perfect with a cup of tea. Although right now I am feeling like there is simply no time for tea breaks – it’s December tomorrow (when did that happen?) and it feels as though there is still so much to do before the end of the year! The good news is that I have lots of delicious Christmas recipes and foodie gifting ideas to inspire you these holidays, so be sure to keep checking in for those. In the meantime, happy baking!

Blocks of almond tart cookies dusted with icing sugar.

ALMOND TART

  • Servings: Makes 24 squares
  • Print

  • 220g butter, softened
  • 180g castor sugar
  • 80g marzipan, grated
  • 1 large egg
  • 1 ¼ tsp almond essence
  • 300g flour
  • 1 tsp baking powder
  • pinch of salt
1.) Preheat the oven to 180ºC. Grease a 25 x 15cm baking tin and line the base with paper.

2.) Cream the butter and sugar together until combined. Mix in the marzipan.

3.) Add the egg and almond essence and mix to combine. Sift in the flour, baking powder and salt and mix until everything comes together.

4.) Gently press the dough into the baking tin. Use a fork to mark lines on the surface of the dough down the length of the pan. Bake for 25 minutes or until golden. Allow to cool completely before removing from the pan and cutting into squares.

15 thoughts on “Almond tart”

  3. These look very tasty, but I’ll probably never make them as I don’t bother doing the conversion from metric to American measurements. Too much of a hassle….

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      1. Your readers must be from UK or other European countries or Latin America. In the U.S. we were never taught metric system until more recently or unless you were an engineer if some sort. My generation was not!

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    2. Such a shame. Good thing our ancestors had a better attitude & strength to move forward & do whatever they needed to do w/o such baloney. Even though this is an old comment something in me needed 2 make a comment.

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      1. Can’t believe this discussion is still going on and to use “my generation” as an excuse is just unbelievable! Why, a simple kitchen scale is not going to cost this woman an arm and a leg! Oh c’mon, all the best and famous chefs worldwide recommend the use of the humble kitchen scale for accurate results with measurements, especially if you’re making pastries and delicate cakes.

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  4. It’s not that hard to convert! Especially with online converters today…anyway this yank managed 😅 they came out sooo good, my kids and husband loved them. Thanks for the recipe.

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    1. Hi Meg, I haven’t tested this variation but I imagine it would work. It may just be less sweet than the marzipan version. 😉 Do let us know how it goes!

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    1. Hi Janis, these can be kept at room temperature in an airtight container. They’ll stay fresh for at least a couple of days. 🙂

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