4/18/2010
Peach Square
This recipe was taken from "Cook's Country".
1 1/2 cups all-purpose flour
1 3/4 cups sliced almonds
1/3 cup granulated sugar
1/3 cup packed light brown sugar
plus 1 T
1/2 t table salt plus a pinch
12 T cold unsalted butter, cut into 1/2"
1 1/2 lbs frozen peaches, partially thawed
1/2 sup peach preserves
1/2 t grated lemon zest
1 t fresh lemon juice
>how to make<
*Adjust oven rack to middle position and heat oven to 375 degrees.
*Line 13" x 9" baking pan with aluminum foil, allowing excess to overhang pan edges.
*Spray pan with cooking spray.
*Process flour, 1 1/4 cups almonds, granulated sugar, 1/3 cup brown sugar, and 1/2 t salt in food processor until combined, about 5 seconds.
*Add butter and pulse mixture until it resembles coarse meal, about twenty 1-second pulses.
*Transfer 1/2 cup flour mixture to small bowl and set aside.
*Press remaining flour mixture firmly and evenly into bottom of prepared baking pan.
*Bake until golden brown, about 15 minutes.
*Meanwhile, toss remaining 1 T brown sugar with reserved flour mixture. Set aside.
*While crust is baking, remove blade from food processor and wipe out workbowl.
*Pulse peaches and preserves in food processor until mixture has 1/4" chunks, about five 1-second pulses.
*Cook peach mixture in large nonstick skillet over high heat until thickened and jam-like, about 10 minutes.
*Off heat, add pinch salt, lemon zest, and lemon juice.
*Pour mixture over hot crust.
*Using fingers, pinch reserved flour mixture to create dime-sized clumps and sprinkle over peaches.
*Sprinkle remaining 1/2 cup almonds over top and bake until almonds are golden brown, about 20 minutes.
*Cool to room temperature, at least 2 hours.
*Using foil overhang, lift from pan and cut into 24 squares.
*Squares are best served on day they are baked because the crust can become soggy with time.
(To revive, simply place leftover squares side by side on a baking sheet and heat in a 350-degree oven until the bottoms are crisp, 10 to 12 minutes. Allow to cool back to room temperature before eating.)
-serves 24-
This recipe was taken from "Cook's Country".
1 1/2 cups all-purpose flour
1 3/4 cups sliced almonds
1/3 cup granulated sugar
1/3 cup packed light brown sugar
plus 1 T
1/2 t table salt plus a pinch
12 T cold unsalted butter, cut into 1/2"
1 1/2 lbs frozen peaches, partially thawed
1/2 sup peach preserves
1/2 t grated lemon zest
1 t fresh lemon juice
>how to make<
*Adjust oven rack to middle position and heat oven to 375 degrees.
*Line 13" x 9" baking pan with aluminum foil, allowing excess to overhang pan edges.
*Spray pan with cooking spray.
*Process flour, 1 1/4 cups almonds, granulated sugar, 1/3 cup brown sugar, and 1/2 t salt in food processor until combined, about 5 seconds.
*Add butter and pulse mixture until it resembles coarse meal, about twenty 1-second pulses.
*Transfer 1/2 cup flour mixture to small bowl and set aside.
*Press remaining flour mixture firmly and evenly into bottom of prepared baking pan.
*Bake until golden brown, about 15 minutes.
*Meanwhile, toss remaining 1 T brown sugar with reserved flour mixture. Set aside.
*While crust is baking, remove blade from food processor and wipe out workbowl.
*Pulse peaches and preserves in food processor until mixture has 1/4" chunks, about five 1-second pulses.
*Cook peach mixture in large nonstick skillet over high heat until thickened and jam-like, about 10 minutes.
*Off heat, add pinch salt, lemon zest, and lemon juice.
*Pour mixture over hot crust.
*Using fingers, pinch reserved flour mixture to create dime-sized clumps and sprinkle over peaches.
*Sprinkle remaining 1/2 cup almonds over top and bake until almonds are golden brown, about 20 minutes.
*Cool to room temperature, at least 2 hours.
*Using foil overhang, lift from pan and cut into 24 squares.
*Squares are best served on day they are baked because the crust can become soggy with time.
(To revive, simply place leftover squares side by side on a baking sheet and heat in a 350-degree oven until the bottoms are crisp, 10 to 12 minutes. Allow to cool back to room temperature before eating.)
-serves 24-
Labels: bar cookie recipe, peach dessert recipe, Square recipe
