Jo's Almond Blueberry Butter Squares
Try this Jo's Almond Blueberry Butter Squares recipe, or contribute your own. "Valentines Day" and "Winter" are two of the tags cooks chose for Jo's Almond Blueberry Butter Squares.
Yield: 32 Servings Ready in 20 minutes
favorite of 15 people 9 people want to try
|150 gramsBlanched Almond Flour|
|1 Egg yolk|
|4 tablespoonsRaw Unfiltered Honey|
|2 teaspoonsGluten-free Baking Powder (or Baking Soda)|
|2 tablespoonsOrganic Vanilla Extract|
|150 gramsOrganic Unsalted Butter|
|2 tablespoonsDried Pomegranate/Cranberry Mix|
|6 Turkish Figs; minced|
|1/4 cupWalnuts; chopped|
|1 cupCoconut Flakes (unsweetened)|
|4 tablespoonsHomemade Blueberry Jam (low sweet)|
|1/2 pinchSea salt|
|8 tablespoonsBrewed Black Coffee (optional)|
Jo's Almond Blueberry Butter Squares Preparation
You will need a 13 x 9 x2 non-stick baking pan, and pre-heat oven to 400 F.
In a mixing bowl, combine 4 eggs, 1/2 pinch of sea salt, 3 tbsps honey, vanilla, 3 tbsp brewed black coffee (optional), and blend with a mixer until very creamy and frothy. Then gently blend in almond flour and baking soda/powder. Pour into baking pan and bake for 10 minutes, remove and carefully cut in half horizontally.
Whip butter, 1 egg yolk, 1 tbsp of honey, 1 tbsp vanilla extract until smooth and creamy. Then add 5 tbsps coffee (optional), figs, dried pomegranate/cranberry mix, and walnuts. Mix well, and add coconut flakes until mixture is consistent.
Distribute 4 tbsps of low sweetened homemade blueberry jam on one half of the baked mass. Cover with filling using a Dough Card. Then carefully lift second half on top of the other. Carefully cut into 32 squares, and refrigerate for 30 minutes and serve.
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