On February 3, 2006, these chocolate almond cookie squares became the first baked sweets recipe that I published. I was new at baking and I tried to stick to simple baking projects to minimize the risk of wasting ingredients.
It has been more than 13 years since. The recipe, a combination of two cookie recipes with further modifications to suit my craving for nuts, has remained the same except for the addition of Christmas sprinkles.
The original idea for this cookie comes from Cooking Class Cookbook (Publications International Ltd., 1994). It is actually a recipe for butterscotch brownies. But among the ingredients are butterscotch morsels which I didn’t have.
However, I have this old, old butterscotch brownies recipe which I tweaked to form the cookie base. What I retained from the Cooking Class Cookbook recipe is the chocolate topping.
The idea (so easy, I am eternally indebted to the genius that thought of it) is to sprinkle chocolate morsels on top of the newly baked butterscotch brownies, allow them to soften then spread them using a spatula. What I so love about this neat trick with chocolate topping is that I am saved from the trouble of washing bowls I would have needed to use had the chocolate been melted separately.
For those of you who love to bake, to serve to family and friends, for gift-giving or to sell for extra income, note that these chocolate almond cookie squares are so customizable to fit just about any occasion. Just change the sprinkles to the colors and shapes required by the occasion. Baking for Halloween? A birthday? Christmas? You can get the appropriate sprinkles from most baking supply store.
Chocolate and almond cookie squares
- 1/4 cup butter plus two tablespoons
- 1 ½ cup brown sugar I used light brown sugar instead of dark brown sugar
- 1 egg plus 1 egg white
- 1 ¼ cups sliced almonds toasted in an oil-free pan and cooled
- ¾ cup all-purpose flour plus 6 tablespoons
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ cups semi-sweet chocolate morsels
- Melt the butter in a pan. Pour into a mixing bowl. Stir in the sugar. Allow to cool.
- Mix together the flour, baking powder and salt.
- Add the egg and egg white to the butter-sugar mixture and mix until well incorporated.
- Add the flour mixture and mix well.
- Add the sliced almonds and mix until well blended. The batter will be heavy.
- Transfer to a greased 8" x 8" baking pan. Spread evenly, using a spatula.
- Bake in a 180C oven for 25 minutes.
- As soon as the baking pan comes out of the oven, sprinkle the chocolate morsels over the cooked cookie. Wait a minute or two until the chocolate morsels soften from the heat of the cookie. With a spatula, spread the chocolate evenly over the entire surface.
- Sprinkle with desired garnish.
- Cool completely before cutting into 3" x 3" squares.