Toscaner almond squares

Delicious treats - a light almond sponge with a crunchy almond topping. Makes 16.

1. 1

   Preheat the oven to 190 degrees C.

2. 2

   Spread the flaked almonds (from the topping list) out on a baking tray and toast for 10 minutes until just turning golden.

3. 3

   Grease a 20 cm square tin with a little extra butter and line the base and sides with baking paper.

4. 4

   Put the soft butter and caster sugar in a bowl and beat with an electric whisk (or in a stand mixture) until soft and creamy, then beat in the almonds.

5. 5

   Crack the eggs into a small bowl, cup or jug and beat briefly with a fork, then add the egg to the mixture a little at a time, beating in between.

6. 6

   Stir in the almond extract, then sift in the flour and fold together.

7. 7

   Spoon into the prepared tin and bake for 16 minutes.

8. 8

   While the base is baking, make the topping.

9. 9

   Put the butter, sugar, liquid glucose / Golden Syrup and milk in small pan over a medium heat and melt together, stirring now and then.

10. 10

    Bring to the boil, then simmer, stirring, for 2 minutes.

11. 11

    Remove from the heat, add the toasted flaked almonds and stir together.

12. 12

    Remove the sponge base from the oven and turn the temperature up to 200 degrees C.

13. 13

    Pour the topping onto the base and spread evenly, with a spoon or palette knife, then return to the oven for 8 minutes, until golden.

14. 14

    Remove from the oven and leave to cool in the tin.

15. 15

    When cold, use a large, sharp knife to cut into 16 squares.