You know how food can have such a strong bond to memories? Especially childhood memories... This is what Andrew has been requesting for years now. Frangipane Squares.
He calls them Frangy Pangy. The first time I looked at the recipe I refused to make them because the amount of butter you gotta use is insane! Therefore, in keeping with the tradition of the over eating month of December, I made them. Recipe below.
Other stuff got made too. When we really should have been sleeping. Some friends came over for dinner and we let their kids have at it with all the Lego. We were trying to clean up after they left but instead, we stayed up, Lego-ing.
For some reason both Andrew and I made vehicles.
I think it's because we've been car shopping.
1 1/4 cup Flour
1/2 cup Icing Sugar
1/2 tsp Salt
1/2 cup + 3 tbs butter, cold, in small pieces
2-4 tbs cold water
Mix flour, sugar and salt together. Cut in cold butter with a pastry cutter until crumbly. Add water to form a dough. Press into a 8"X8" pan. Bake for 15 minutes at 350°F.
Jam or preserves (any flavour you like, strawberry, raspberry, apricot...)
Spread a layer of jam onto the baked bottom layer while still hot, to cover the entire surface. This is where you can add a few fresh raspberries, blueberries, or pineapple chunks, if you want to be adventurous and creative.
1 cup Icing Sugar
2/3 cup butter
2 eggs + 1 egg yolk
1 tsp Almond Extract
1 tsp Vanilla Extract
1/2 tsp salt
3/4 cup Finely Ground Almonds + 1/4 cup for sprinkling
A handful of Chopped almonds, or other kind of nuts
Mix sugar and butter together until creamy. Mix in eggs and yolk one at a time to combine. Add Almond Extract, Vanilla, and salt, mix to combine. Fold in ground almonds. Dollop mixture over the jam layer and spread to cover. Don't worry if it's not perfect, it will level out as it bakes. Bake for 25 minutes at 350°F.
Mix remainder 1/4 cup ground almonds and chopped nuts. Sprinkle over top after 15 minutes of baking. Put it back in the oven to finish baking. Cool on a rack.