Amaretto almond squares

Ingredients for 1 servings:

• 100 g flour
• 100 g almond(s), peeled, ground
• 100 g cornstarch
• ½ tsp baking powder
• 1 packet of vanilla sugar
• 1 tsp spice mix (speculoos spice)
• 1 pinch of salt
• 250 g butter, soft
• 250 g sugar
• 4 eggs
• 2 tbsp Amaretto
• ½ bottle of bitter almond flavor
• 250 g jelly (lemon)
• 250 g powdered sugar
• 4 tbsp Amaretto
• 3 tbsp lemon juice
• 70 half almonds, peeled

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 40 minutes

makes about 70 cookies

Put the flour in a bowl. Add the almonds, cornstarch, baking powder, vanilla sugar, speculatius spice, and salt and mix everything well. In a second bowl, cream the butter and sugar until light and fluffy. Gradually add the eggs and continue creaming. Stir in the almond-flour mixture and add. Add the Amaretto and bitter almond oil and stir in. Place baking paper on a baking sheet, pour the batter onto it, and smooth it down. Bake in an oven preheated to 200°C for about 15 minutes. Remove from the oven, turn out onto a wire rack, peel off the baking paper, and let cool. Heat the lemon jelly, stir until smooth, and spread over the cooled batter and let dry. Put the powdered sugar in a bowl, add the Amaretto and lemon juice, mix everything together, and spread it on the cake. Immediately cut into about 70 cubes with a sharp knife. Press 70 peeled almond halves into the soft icing. All of this must be done quickly because the casting hardens quickly.